
Reference: 021122
Its fragrance is sunny, like that of the garrigue.
It is part of the "Herbes de Provence" blend and pairs particularly well with meats, stuffing, vegetables, and sauces. It is a typical herb in Provençal cuisine.
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1) Who am I?
Thyme (Thymus vulgaris), also known as farigoule in Provence, is an aromatic herb native to Egypt and the Mediterranean region. It is a perennial plant in the Lamiaceae family, known for its strong, slightly woody aroma with hints of lemon, depending on the variety. Its leaves and flowers, rich in essential oils, bring a distinctive flavor to many dishes. In addition to its culinary use, thyme has many medicinal virtues due to its high content of thymol, a powerful antibacterial and antiseptic.
2) Culinary use
Thyme is an extremely versatile herb in the kitchen, used in many Mediterranean dishes:
Unlike other herbs, thyme fully develops its aroma when heated, making it an ideal herb to use early in the cooking process.
3) A brief history
Thyme has been used for over 12,000 years in Egyptian, Greek, and Roman cultures. The Egyptians used it for embalming their dead, while the Greeks and Romans burned thyme as an offering to their gods and used it in cosmetics and liqueurs. Its name "thymus" comes from the Greek thumon, meaning "perfume" or "burnt offering," a reference to its use in sacred rituals. It was widely spread across Europe by the Romans, becoming an essential ingredient in both cuisine and medicine.
4) Recipe ideas
Data sheet
Reference: 021122
Reference: laurierE
Reference: 050721
Reference: EPI230203
Reference: anisvertM
Reference: 30803202
Reference: 12N7952502
Reference: origan
Reference: 20820902
Reference: 1O8005503
Reference: ecorcecitronH
Reference: 508212501
Reference: 00033663-0001
Reference: cardamomeM
Reference: 10M6741201
Reference: 021122
Reference: EPI2301001
Reference: 3N7201902
Reference: 2M6273801
Its fragrance is sunny, like that of the garrigue.
It is part of the "Herbes de Provence" blend and pairs particularly well with meats, stuffing, vegetables, and sauces. It is a typical herb in Provençal cuisine.