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Nutritional Information

1 tsp, thyme

  • Calories 1
  • Calories from Fat 0.09
  • Amount%DV
  • Total Fat 0.01g0%
  • Saturated Fat 0.004g0%
  • Monounsaturated Fat 0.001g
  • Polyunsaturated Fat 0.004g
  • Cholestreol 0mg0%
  • Sodium 0mg0%
  • Potassium 5mg0%
  • Total Carbohydrate 0.2g0%
  • Dietary Fiber 0.1g0%
  • Sugars 0g
  • Protein 0.04g0%
  • Calcium 0mg0%
  • Iron 1mg6%
  • Vitamin A 1%
  • Vitamin C 2%

When In Season:

    Rhode Island: June (early) - December (early)

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Thyme on Wikipedia:

For the Japanese band, see Thyme (band). Common thyme, Thymus vulgaris. Dried thyme.

Thyme (pronounced /ˈtaɪm/) is a well known herb; in common usage the name may refer to

any or all members of the plant genus Thymus, common thyme, Thymus vulgaris, and some other species that are used as culinary herbs or for medicinal purposes. //


Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing that thyme was a source of courage. It was thought that the spread of thyme throughout Europe was thanks to the Romans, as they used it to purify their rooms and to ``give an aromatic flavour to cheese and liqueurs``.[1] In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares.[2] In this period, women would also often give knights and warriors gifts that included thyme leaves as it was believed to bring courage to the bearer. Thyme was also used as incense and placed on coffins during funerals as it was supposed to assure passage into the next life.[3]


Thyme is widely cultivated for its strong flavor, which is due to its content of thymol.[2]

Thyme is best cultivated in a hot sunny location with well drained soil. It is generally planted in the spring and thereafter grows as a perennial. It can be propagated by seed, cuttings, or by dividing rooted sections of the plant. It tolerates drought well.[4] The plants can take deep freezes and are found growing wild on mountain highlands.[citation needed]

Thyme retains its flavor on drying better than many other herbs.

Culinary use

Thyme is a good source of iron and is widely used in cooking. The herb is a basic ingredient in Indian, Macedonian, Lebanese, Italian, French, Albanian, Persian, Portuguese, Libyan, Spanish, Greek, Syrian, and Turkish cuisines, and in those derived from them. It is also widely used in Arab and Caribbean cuisines.

Thyme is often used to flavour meats, soups and stews. It has a particular affinity to and is often used as a primary flavour with lamb, tomatoes and eggs.

Thyme, while flavourful, does not overpower and blends well with other herbs and spices. In some Levantine countries, the condiment