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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.
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.
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 citriodorus, the lemon thyme or citrus thyme, is a lemon-scented evergreen mat-forming perennial plant in the family Lamiaceae.There has been a great amount of confusion over the plant's correct name and origin.
Savoury, sage, rosemary, and thyme; "Remember me to a lass who lives there, For once she was a true love of mine. "And tell her to make me a cambric shirt, Savoury, sage, rosemary, and thyme, Without any seam or needlework, And then she shall be a true love of mine. "And tell her to wash it in yonder dry well,
Add chicken stock, peas, water, thyme leaves, salt and pepper. Bring to a boil, partially cover the pan and reduce heat to low and simmer for 30 minutes. While the peas simmer make the cornbread ...
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 ...
Thyme is said to be a plant "powerfully associated with Palestine", and the spice mixture za'atar is common fare there. [9] Thymbra spicata , a plant native to Greece and to the Levant and has been cultivated in North America by Lebanese and Syrian immigrants for use in their za'atar preparations since the 1940s.