Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Thyme (Common) along with all the Thyme (Common) containing recipes presented on this site, with 645 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Thyme (Common) recipes added to this site.

These recipes, all contain Thyme (Common) as a major wild food ingredient.

Common Thyme, also known as garden thyme, (Thymus vulgaris) is a herbaceous perennial from the Lamiaceae (mint) family. It is an aromatic small shrub growing to 40cm tall and is native of the Mediterranean thoug it has now been naturalized as a culinary herb to much of the world. The stems are woody and wiry and bear evergreen leaves arranged in opposite pairs.



Thyme is easy to grow and lends itself well to a herb garden. The leaves can be used both fresh and dried and unlike most other herbs dried thyme retains much of its flavour. Thyme is often used to flavour meats soups and stew, though combined with rosemary and garlic it makes an excellent topping for roast new potatoes. It is used in French cuisine, where it is an important element in a bouquet garni, as well as in herbes de Provence. The herb is also used extensively in Caribbean cuisine especially in jerk seasonings for meat and fish.



Generally thyme is added as early in the cooking process as possible as this allows the essential oils to be released from the leaves.