Thyme is a Mediterranean native of the mint family, it is one of the most widely used herbs. There is believed to be abut 100 species of thyme. All thymes are wonderfully aromatic. Garden or Common Thyme, which grows easily from seed or cuttings, is the variety generally used in cooking, although there are many types of this mint-family perennial.
Thyme is considered by many herbalist as the very nearly perfect useful herb. It ranks as one of the finest herbs of French cuisine. The general rule of using herbs in cooking is - when in doubt use thyme.
The Persians once nibbled fresh thyme as an appetizer. Some ancients Greeks though thyme gave one courage.
In the days of chivalry, ladies embroidered a symbolic sprig of thyme and a honey bee on their scarves, which they gave as "favors" to the bravest knights.
The dried flowers of thyme, like lavender, have been used to preserve linen from insects. The leaves and flowering tops are an ingredient in sachets.
Herb Vinegar with Thyme
Place 1 sprig of fresh thyme, 1 sprig of fresh rosemary, and 1 - 2 cloves of chopped garlic in a clear 6 oz. glass bottle with a narrow neck. Boil 6 oz. of white wine vinegar, cool slightly and pour into the bottle, making sure the herbs are covered. Let it cool completely, and then cork the bottle. Steep the vinegar at room temperature for 2 weeks, so that the herbs essential oil is released. Use the vinegar in sauces or salad dressings.