History
Thyme has been used since ancient Egypt, where it was employed in embalming. The Greeks and Romans associated it with courage and burned it as incense. It became a cornerstone of French and Mediterranean cooking.
How to grow
Plant in well-drained, sandy soil in full sun.
Space 20–30 cm apart.
Water sparingly — thyme prefers dry conditions.
Harvest sprigs as needed, year-round in mild climates.
Choosing and storing
Choose fresh, fragrant sprigs with vibrant green leaves.
Avoid brown or dry-looking thyme.
Wrap in a damp towel and refrigerate for 10–14 days.
Or air-dry and store in an airtight jar.
Freezes well whole or chopped.
Preparation
Strip leaves from woody stems.
Chop finely or use whole sprigs.
Add early in cooking for best flavor.