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Thymus herba-barona (caraway thyme) is used both as a culinary herb and a ground cover, and has a very strong caraway scent due to the chemical carvone. [20] [21] Thymus praecox (mother of thyme, wild thyme), is cultivated as an ornamental, but is in Iceland also gathered as a wild herb for cooking, and drunk as a warm infusion.
For example golden thyme, lemon thyme, and creeping thyme are all common names for more than one cultivar. Some confusion remains over the naming and taxonomy of some species, and Margaret Easter (who holds the NCCPG National Plant Collection of thymes in the UK) has compiled a list of synonyms for cultivated species and cultivars .
Thymus vulgaris (common thyme, German thyme, [1] garden thyme [2] or just thyme) is a species of flowering plant in the mint family Lamiaceae, native to southern Europe from the western Mediterranean to southern Italy.
Any seasoned cook will attest to the fact that fresh herbs transform a dish from cafeteria food to gourmet fare...assuming you know how to use them properly, that is. Here, a guide to the types of ...
"I think herbs always accentuate your meals, especially when they're fresh. Personally, I don't even like dried herbs too much," she says. "Frozen herbs look like they are chopped up and then ...
The thymus was known to the ancient Greeks, and its name comes from the Greek word θυμός (thumos), meaning "anger", or in Ancient Greek, "heart, soul, desire, life", possibly because of its location in the chest, near where emotions are subjectively felt; [31] or else the name comes from the herb thyme (also in Greek θύμος or ...
2. Tarragon. What it looks like: Tarragon is an elegant-looking herb with leaves that are long, slender and slightly glossy. How it tastes: The sweet and subtle anise flavor of this herb can be ...
The Lamiaceae (/ ˌ l eɪ m i ˈ eɪ s i. iː,-ˌ aɪ / LAY-mee-AY-see-ee, -eye) [3] or Labiatae are a family of flowering plants commonly known as the mint, deadnettle, or sage family. . Many of the plants are aromatic in all parts and include widely used culinary herbs like basil, mint, rosemary, sage, savory, marjoram, oregano, hyssop, thyme, lavender, and perilla, as well as other ...
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