Thyme fresh or dried A medicinal herb for the palate and health

Thyme exudes an intense scent and has a tart, slightly earthy taste. Interestingly, the aroma increases when you dry the leaves. The Mediterranean spice blends very well with meat and makes hearty meals wholesome.

Dry leaves are boiled while fresh twigs are added at the end of cooking and removed before serving. Vegetarian dishes with tomatoes and aubergines, but also fruity desserts get the right whiff with thyme. In addition, the spice is often combined with other herbs - such as in the French herbal mixture "Fines Herbes" and the "herbs of Provence".

A healthy herb: thyme. Image: Diana Taliun - fotolia

Thyme is a perennial evergreen shrub of the mint family that grows up to 40 inches high. The gray-green leaves are lanceolate, rolled down at the edge and hairy felty. His homeland are the western Mediterranean countries. There he feels particularly good on mountain slopes, on rocky hills and in summer meadows. In the home garden thyme needs a lot of sun, well drained soil and little water.

There are over 200 species and varieties. Widely used is the "True Thyme" (Thymus vulgaris), while the "Wild Thyme" (Thymus serpyllum) is also known by the name "Quendel". Lemon thyme (Thymus citriodorus) is often used to aromatize herbal vinegar.

Thyme not only has a unique aroma but is also very healthy. He is a traditional remedy for colds. It combats pathogens and combats inflammatory processes. The essential oils with the main components thymol and carvacrol release the mucus from the airways and promote the removal. These phenolic compounds are also the typical scent and taste due. In general, the ingredients of thyme vary widely depending on the variety, location and climate. Heike Kreutz, aid