Thyme, common name for a pungent herb of
the mint family and closely related to basil, oregano and
marjoram. the dried leaves and flowering tops of which are used
to flavor a wide range of foods making it very versatile. It
works well in almost any dish. It best flavors eggs, stews,
soups, meats and stuffing's.
The plant is a small, low-growing shrub with curled leaves.
Thyme is native to southern Europe, the Mediterranean region,
Asia Minor, and Central Asia and is also cultivated in North
America. Dried thyme leaves are greenish brown in color and have
a fragrant odor when crushed. The taste is warm and pungent.