Culinary History Collection


Logo

Current Editor: Cynthia D. Bertelsen


Issue 1 Spring 2001

Culinary Thyme

Jane Ewing

There's present time, past time, and opportune time. This time its new time with new information regarding nutrition, health, and food. Varying a bit from the past, we're preparing for present time information and for future informative studies.

Virginia Culinary Thymes uses the herb thyme because this plant is more than just an aromatic favorite. It is one of many savory plants for the garden and one of a variety of herbs to enhance food flavor for combined tastes and fragrances. The Greeks called this herb thymus because it allegedly inspired courage and inspirational activity.

The thyme plant we use most often is the common garden thyme or some of the available varieties used for many generations around the world. The fragrance of its leaves (due to essential oils) is the flavor source for culinary purposes.

Plant flowers bloom from May to August; the plant stays green all winter in southern states. Many varieties of thyme can be selected and grown. Some favorites are lemon, carroway, orange, silver, and carpet thymes.

Whatever variety you grow, be sure to plant regular thyme and golden thyme--a bright spot from Spring until late Fall. Plants can be divided at any time to form more clumps to share with friends!


For additional information about thyme, see "A Little Thyme Goes a Long Way" (a "thymely" fact sheet) by Michael Bettler, Chairman, National Herb Week 1997


previous issues
of the
Culinary Thymes

College of
Liberal Arts
and Human Sciences

[www.lib.vt.edu]

[www.vt.edu]

http://spec.lib.vt.edu/culinary/CulinaryThymes/2001_01/01Thyme.html
Last modified on: 06.08.04 by Mark B. Gerus
herb background from Old Thyme Inn