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Thyme

Thyme

Common Thyme or Garden Thyme, T. vulgaris is a commonly used culinary herb. Thyme is a good source of iron and is widely used in cooking. The herb is a basic ingredient in Arab (Lebanese, Libyan, Syrian, Jordanian etc.), Indian, Italian, French, Albanian, Persian, Portuguese, Assyrian, Spanish, Greek, Nigerian, and Turkish cuisines, and in those derived from them. It is also widely used in Caribbean cuisine.

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. [1]

ReferencesEdit

  1. Thyme (Thymus) is a genus of about 350 species of aromatic perennial herbs and sub-shrubs to 40 cm tall, in the Family Lamiaceae and native to Europe, North Africa and Asia. A number of species has some chemotypes. The stems tend to be narrow or even wiry; the leaves are evergreen in most species, arranged in opposite pairs, oval, entire, and small, 4-20 mm long. The flowers are in dense terminal heads, with an uneven calyx, with the upper lip three-lobed, and the lower cleft; the corolla is tubular, 4-10 mm long, and white, pink or purple.

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