What is thyme?
The intense aroma of thyme is unmissable in traditional chicken stuffing. It adds a robust kick of flavour when added to red wine, garlic and oil and used as a base for rich, slow-cooked casseroles and stews. Thyme is one of the key ingredients in Herbes de Provence, used to flavour grilled fish and meat. It is also included in bouquet garni, a bundle of herbs that is used to flavour stocks and soups.

Thyme is believed to have first been cultivated about 5,000 years ago by the ancient Sumerians in Mesopotamia (modern Iraq), who used it as a disinfectant and anti-fungal treatment.

The ancient Greeks and Romans gave it to their warriors to provide them with courage and strength when they went into battle. The ancient Greeks burnt thyme in their temples as incense and grew it to provide nectar for honeybees for the wild thyme-scented honey made on Mount Hymettus, which is still made today. The ancient Romans used thyme to flavour cheese and liquor and introduced the herb to the British Isles.

Nowadays, thyme is used extensively in Mediterranean and French cooking and it can be found growing wild on hillsides and cliffs in the Mediterranean region. In Australia, it is most commonly used to add flavour to roast meats and as stuffing for poultry.
 
 
Nutritional value
Thyme contains vitamins A (important for growth and development and the maintenance of your immune system), B6 (which is involved in the production of red blood cells and regulation of nerve function) and C (needed for the growth and repair of tissues in the body).
It also contains minerals such as potassium (which helps to regulate blood pressure), manganese (involved in the regulation of brain and nerve function), calcium and magnesium (involved in the regulation of muscle, heart and nerve function and keeping bones strong).
Thyme contains dietary fibre, which is important for a healthy bowel.
Energy – 100 g of thyme supplies 423 kJ.
 
 
Applications
Try slow-roasted tomatoes – toss halved Roma tomatoes and wedges of red onion with balsamic vinegar, olive oil and thyme leaves, then roast before scattering with extra thyme leaves and serving alongside meat or seafood.
Make delicious lamb cutlets – coat lamb cutlets in a mixture of finely chopped thyme, garlic, lemon zest and juice and olive oil, then grill, top with more of the thyme mixture and serve with crunchy new potatoes and a green leaf salad.
Serve individual mushroom and leek tarts – fry garlic, chopped leeks and sliced mushrooms with sprigs of thyme, then add the mixture to pre-cooked puff pastry cases, top with rocket leaves, feta cheese, pine nuts and finely chopped thyme and drizzle with balsamic vinegar and oil dressing before serving.
Enjoy a simple asparagus dish – fry onion and add a splash of white wine, then add asparagus spears, fresh thyme leaves and a squeeze of lemon juice and when cooked serve with chicken or fish.