Thyme

Thyme (also known in Ukrainian as chebrets) is an aromatic perennial herb of the mint family native to the Mediterranean, with tiny leaves and a warm, earthy-spicy, slightly minty and floral aroma. It is one of the most versatile and useful aromatic herbs, a true foundation of European and world cuisine.

The flavour of thyme is softer and more delicate than that of rosemary, so it combines harmoniously with an exceptionally wide range of products without overpowering them. Thyme is added to meat, poultry, fish, vegetables, mushrooms, soups, sauces, stews, bean dishes, and stuffings, and used to flavour oil. It is an indispensable component of the classic French herb blends — the bouquet garni and herbes de Provence. Thanks to its strong, persistent aroma, thyme withstands long cooking wonderfully, giving up its flavour slowly and evenly, so it is often added at the start. Both fresh thyme (with the leaves stripped from the sprig) and dried are used. In Ukraine wild thyme has long been known both as a healing herb and as an aromatic addition to tea. This modest but remarkably useful and versatile herb is the quiet, unpretentious helper of the cook, giving dishes a warm, cosy aromatic depth.