Ancient Egyptians used thyme embalming practices. Ancient Greeks used it in the bathroom and burned it as incense in temples, believing that it is the source of courage. The spread of thyme throughout Europe are attributed to the Romans, when they use it to clean the room and to create a taste for cheese and wine mui.Trong Middle Ages in Europe, herbs pharmacy was placed under pillows to aid sleep and avoid the nightmare. During this period, women also often donated to the knights and warriors gifts including thyme leaves, as it is said to bring courage to the bearer. Thyme is also used as incense and placed on coffins during the funeral, it was supposed to ensure travel in the afterlife.
Thyme is best planted in a sunny location with well-drained soil. It is often planted in the spring, and then developed as a perennial. It can be propagated by seed, cut, or broken roots from trees. Plants tolerate drought well, can withstand frost and is found growing wild in the high mountains. Along the Riviera, it is found from sea level and altitude of up to 800m.
Thyme used as spice
Parts of thyme is used treetops bring flowers (Herba et Folium Thymi). Grass slightly pungent flavor, spicy, salty, almost identical cloves. Thyme are sold fresh or dried, should be added at the end of the cooking process because temperatures can easily cause lost its delicate flavor. Fresh, then many more, but less convenient than dried, shelf life is rarely more than a week.
Fresh thyme branch often sold under the beam. Quantifiable incense beam, branch or by tablespoons and teaspoons. Dried thyme is widely used in Armenia to make tea. Depending on how it is used in a dish, the entire branch can be used, or used the leaves and remove the body. Usually when a recipe says “cluster” or “branches”, which means using the entire body and leaves; as determined by spoon it means that only leaves. Thyme retains its flavor better in the dry than many other herbs.
Thyme suit all kinds of meat, vegetables, casseroles, soups, pad, meatloaf, marinated and pate. Good with mushrooms, fried potatoes, carrots (other vegetables) and the omelette. Commonly used in clam chowder and gumbo; widely used in Western cuisine.