ORGANIC THYME FROM ANCIENT GREEK AREAS
Thyme is a popular herb that is used in Greek cooking.
Wonderful over your roast meat, fish or vegetables, sauces and great for barbecues! Makes a fantastic marinade for chicken or fish when combined with honey and lemon.
Those Greek cooks who use thyme regularly say that it gives the dishes a special “touch” that can’t be achieved with any other herb. It’s most often used as a way to complement other herbs in the dish. Thyme has been used in Greece in both food and medicine since ancient times.
Thyme is an aromatic perennial evergreen herb with culinary, medicinal, and ornamental uses. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage. the Ancient Greeks (who employed it as a fumigant) both appreciated the antiseptic properties of thyme. Dioscorides mentioned its value as an expectorant and Pliny recommended it for fumigating. The name thyme derives from the Greek thymon meaning ‘to fumigate’, although various interpretations have been made from similar words that mean courage and sacrifice, other attributes that thyme was traditionally associated with.
Among the Greeks, the phrase ‘to smell of thyme was a sincere complement inferring gracefulness and having none of the double entendre of the modern expression to ‘coming up smelling of roses’! The botanical suffix for wild thyme, serpyllum, derives from a Greek word ‘to creep’ in reference to the low-growing, entwined, snake-like habit of the groundcover rhymes.
Thyme has been growing wild on our land for many years and we now cultivate it throughout the property propagated from the original plants.
Thyme has many well known culinary uses especially in Mediterranean cuisine, perhaps less well known are its beneficial antiseptic, antioxidant, antispasmodic, and laxative effects.