What it is, what it does
Thymus vulgaris is the common variety of this small bushy plant with spindly stems and small leaves. Thymol, its key flavour component, increases antioxidant activity, which helps explain thyme's role as a traditional medicinal herb. In ancient Egypt, it was used as part of the mummification process. Now scientists have proven that it's high in antioxidants, and helps to reduce fever and infections such as colds, flu and athlete's foot.

In the kitchen
An essential component of a bouquet garni, thyme is used frequently in French cuisine and consequently in the French-derived Creole cooking. You'll find it in New Orleans' blackening spice rubs, the jerk seasonings of the Caribbean, and the Middle Eastern spice mix za'atar. Don't forget it for stuffings and sausages either.

Varieties
There are many varieties of thyme, including strongly flavoured wild thyme and some soft-leaved types called lemon and orange thymes because their aroma resembles those fruits. Dried thyme is made from the small, woody-stemmed variety with coarse grey-green leaves and should contain little twig or stalk from the plant.