Left: Thyme - PHOTO BY RUDOLPH BROWN/CHIEF PHOTOGRAPHER Right: Cloves - (Syzygium aromaticum, Eugenia aromaticum) - PHOTO BY ANDREW SMITH/PHOTOGRAPHY EDITOR
Herbs and spices are important additions to daily cooking. They add flavour, taste and colour. For the past two weeks we have been exploring the world of herbs and spices and we hope you are finding the series useful and informative. Today, we highlight thyme and cloves.
- Keisha Shakespeare
Thyme (Thymus)
Thyme is a family of about 350 species of aromatic perennial herbs and sub-shrubs that grow to 40cm tall. It is native to Europe, North Africa and Asia. The stems tend to be narrow or even wiry; the leaves are evergreen and in most species, arranged in opposite pairs. The
flowers are in dense terminal heads, with an uneven calyx, with the upper lip three-lobed.
Common thyme or garden thyme is a commonly-used culinary herb. It is a Mediterranean perennial which is best suited to well-drained soils and enjoys full sun.
Thyme is often used to flavour meats, soups and stews. It is used in French cusine as an important element in a boutiquet garni. It is also widely used in Caribbean cuisine. In Jamaica, thyme is used in almost everything - jerk meats, fish, soups, and is very popular in rice and peas. In Jordan, the condiment zahtar contains thyme as a vital ingredient. This herb should be added early in cooking so that its oils have time to be released.
