Thyme is an evergreen shrub that has been used in medicinal and culinary applications for thousands of years. The most common form has the scientific name Thymus vulgaris. This herb is native to the Mediterranean region and certain parts of Africa, and its use dates back to the Egyptian empire.
Seasoning blends for poultry and stuffing, fish sauces, chowders, custards, croquettes, soups and pizza bases.
Thyme is an excellent source of vitamin C (75% of the daily recommended value), vitamin A (27%), fiber (16 %), riboflavin, iron (27%), copper, and manganese (24%), 11% each in calcium and manganese and doses of vitamin B6, folate, phosphorus, potassium, and zinc as well.