Thyme is an aromatic perennial evergreen herb with culinary, medicinal, and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus Thymus of the mint family, and a relative of the oregano genus Origanum. Thyme is a low growing herb with tiny leaves. It is generally combined with the herbs rosemary, marjoram and sage in cooking. Thyme is used as a seasoning for meat, particularly poultry and pork, but it is also used to flavor some tomato-based sauces and sometimes even used to flavor cheese as it ages.
One of the many fresh herbs used in many Italian kitchens. The aromatic flavor of thyme complements Southern Italian sauces of hot peppers and eggplants, as well as being a primary herb in soups and stews. ... Thyme is also said to help in the digestion of fatty foods. It's commonly used to season soups, sauces, and braises. It also makes a welcome addition in potatoes, rice dishes, vegetables and even fresh bread. And it pairs well with other Mediterranean herbs like oregano and marjoram, and is used throughout Italian, French, and of course, Mediterranean cooking.
Its range of use is impressive, and it has over 400 subspecies. Ancient Egyptians used it in their embalming practices, while ancient Greeks used it as incense.