Etymology: the genus Thymus probably derives from the Latin "Tymis" or "Thymòsus", i.e. "that has perfume" or from the Greek Thymòs, "soul"; a second hypothesis has it derived from the Egyptian "tham", a term referring to a plant that was used for washing corpses to be embalmed.
Description: a typical species of the Mediterranean maquis, it has a shrubby habit with small linear-lanceolate leaves that are cottony and whitish on the underside. The pinkish-white flowers are grouped in spikes in the leaf axils. Flowering takes place from spring to early autumn. The plant can reach a height of 30 cm.
Habitat: grows wild in dry, sunny soils from cliffs up to 800 metres above sea level.
Flowering/Harvesting: May - August.
Parts used: flowering tops.
Method of preservation: The branches, which have been cut off at the base, are dried in the shade, in warm, dry and well-ventilated premises or in a drying room in order to preserve the aroma and thus prolong preservation.
Use in the kitchen: Excellent as an addition to meat and fish dishes, also excellent as a condiment for soups, sauces, pulses, vegetables, mushrooms, oils, aromatic vinegars and much more.
Medicinal properties: particularly rich in thymol, it has antiseptic, antibacterial, disinfectant and diuretic properties and is effective against many urinary, gastrointestinal and respiratory tract infections.
Weight per pack: 30gr