*Thyme is an aromatic perennial herb (in fact several species) of the genus Thymus of the family Lamiaceae.

*The evergreen leaves have a strong flavor and are used as a seasoning herb to flavor mainly Mediterranean dishes.

*The strong flavor of the thyme is due to the essential oil, thymol, present in it.

*Different varieties of thyme available are -

(1) Lemon thyme – Has a lemony aroma and fragrance.

(2) Orange thyme – It is a low-growing variety with the aroma and fragrance like an orange.

(3) Silver thyme – It is also a low-growing variety with white or silver colored leaves.

(4) Summer thyme – This variety has an unusually strong flavor.

(5) English thyme – The most common variety available.

*Buying and storage: Select fresh, brightly colored bunch of leaves without any discoloration, wilting, slime or holes on the leaves. Pat them dry and wrap in slightly damp paper towels in the refrigerator. They can also be frozen after quickly blanching them in boiling water.

Is it raw?

Yes, all fresh leaves in the supermarket are raw and can be eaten raw in salads. Also available frozen form.

Health Benefits

1. The essential oil, thymol is an antiseptic, and so is used to prevent and reduce the symptoms of bacterial infections. Also is used in the preparation of mouthwashes like Listerine.

2. Tea made by infusing the herb from thyme reduces the inflammation and symptoms of cough, bronchitis and throat infection.

3. Thyme has a variety of flavonoids – apigenin, naringenin, luteolin, and thymonin, which function as antioxidants, thus reducing the risk of anti-inflammatory and degenerative diseases.

4. Thyme boiled in water and cooled also functions as an anti-fungal and can be used to clean the infected wounds.

5. Excellent source of beta-carotene, a precursor of Vitamin A. It enhances the eye sight, fights against acne, results in smooth radiant skin.

6. Excellent source of Vitamin C, a natural water soluble antioxidant. It enhances the body's immune system, maintains the elasticity of skin and blood vessels, increases the absorption of iron from the intestines and prevents bruising of the skin.

7. Vitamin C and beta-carotenes function as antioxidants, scavenge the free radicals, preserve the integrity of cell membranes, and prevent the damage caused by them by reducing the risk of heart diseases, cancer and other degenerative diseases.

8. Good source of folic acid, which is promotes a healthy heart. It prevents the accumulation of homocysteine, an intermediary metabolite of protein metabolism, which promotes atherosclerosis by reducing the integrity of blood vessel walls and by interfering with the formation of collagen.

9. Good source of other B-group vitamins like riboflavin, niacin, and B6 that are essential to enhance the energy production from the foods.

10. Very good source of iron, so when consumed regularly helps prevent anemia.