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thyme (n.)
1.leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables
2.any of various mints of the genus Thymus
Thyme (n.)
1.(MeSH)A plant genus of the family LAMIACEAE best known for the thyme spice added to foods.
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Merriam Webster
ThymeThyme (tīm), n. [OE. tyme, L. thymum, Gr. qy`mon, qy`mos; cf. qy`ein, to sacrifice, qy`os a sacrifice, offering, incense: cf. F. thym; -- perhaps so named because of its sweet smell. Cf. Fume, n.] (Bot.) Any plant of the labiate genus Thymus. The garden thyme (Thymus vulgaris) is a warm, pungent aromatic, much used to give a relish to seasoning and soups.
Ankle deep in moss and flowery thyme. Cowper.
Cat thyme, a labiate plant (Teucrium Marum) of the Mediterranean religion. Cats are said to be fond of rolling on it. J. Smith (Dict. Econ. Plants). -- Wild thyme, Thymus Serpyllum, common on banks and hillsides in Europe.
I know a bank where the wild thyme blows. Shak.
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⇨ definição - Wikipedia
Thyme (n.) (MeSH)
⇨ basil thyme • cat thyme • common thyme • creeping thyme • mother of thyme • mother-of-thyme • thyme camphor • thyme-leaved sandwort • thyme-leaved speedwell • wild thyme
⇨ Festival Thyme • Harpy Thyme • Let No Man Steal Your Thyme (album) • Parsley, Sage, Rosemary and Thyme • Rosemary and thyme • Spanish thyme • The Sprig of Thyme (song) • Thyme (band) • Thyme-leafed gratiola • Thyme-leaved Sandwort • Wild Mountain Thyme
Thyme (n.) [MeSH]
thyme (n.)
Famille des Labiales ou Labiées (fr)[ClasseTaxo.]
plante stimulante (fr)[ClasseParExt.]
condiment et épice d'origine végétale (fr)[ClasseParExt.]
thym (fr)[Thème]
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Wikipedia
It has been suggested that this article or section be merged with Thymus (genus). (Discuss) Proposed since February 2012. |
Thyme (Thymus mongolicus, /ˈtaɪm/) is a culinary and medicinal herb of the genus Thymus.
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Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage. The spread of thyme throughout Europe was thought to be due to the Romans, as they used it to purify their rooms and to "give an aromatic flavour to cheese and liqueurs".[1] In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares.[2] In this period, women would also often give knights and warriors gifts that included thyme leaves, as it was believed to bring courage to the bearer. Thyme was also used as incense and placed on coffins during funerals, as it was supposed to assure passage into the next life.[3]
Thyme is best cultivated in a hot, sunny location with well-drained soil. It is generally planted in the spring, and thereafter grows as a perennial. It can be propagated by seed, cuttings, or by dividing rooted sections of the plant. It tolerates drought well.[4] The plants can take deep freezes and are found growing wild on mountain highlands. According to observations in 2003, clumps of wild Mediterranean flora including Thyme and Satureja Montana were growing in abundance at 1200m above Tenda/Tende in the Val Roja/Roya in the Maritime Alps, where the climatic conditions and aspect favour a range of other plants including giant heathers. Along the Riviera it is found from sea level and up to 800m.
In some Levantine countries, and Assyrian, the condiment za'atar (Arabic for thyme) contains thyme as a vital ingredient. It is a common component of the bouquet garni, and of herbes de Provence.
Thyme is sold both fresh and dried. The fresh form is more flavourful, but also less convenient; storage life is rarely more than a week. While summer-seasonal, fresh greenhouse thyme is often available year round.
Fresh thyme is commonly sold in bunches of sprigs. A sprig is a single stem snipped from the plant. It is composed of a woody stem with paired leaf or flower clusters ("leaves") spaced ½ to 1" apart. A recipe may measure thyme by the bunch (or fraction thereof), or by the sprig, or by the tablespoon or teaspoon. Dried thyme is widely used in Armenia (called Urc) in teas.
Depending on how it is used in a dish, the whole sprig may be used (e.g. in a bouquet garni), or the leaves removed and the stems discarded. Usually when a recipe specifies 'bunch' or 'sprig', it means the whole form; when it specifies spoons it means the leaves. It is perfectly acceptable to substitute dried for whole thyme.
Leaves may be removed from stems either by scraping with the back of a knife, or by pulling through the fingers or tines of a fork.
Thyme retains its flavour on drying better than many other herbs. Substitution is often more complicated than that because recipes can specify sprigs, and sprigs can vary in yield of leaves.
Oil of thyme, the essential oil of common thyme (Thymus vulgaris), contains 20-54% thymol.[5] Thyme essential oil also contains a range of additional compounds, such as p-Cymene, myrcene, borneol and linalool.[6] Thymol, an antiseptic, is the main active ingredient in various mouthwashes such as Listerine.[7] Before the advent of modern antibiotics, oil of thyme was used to medicate bandages.[1] Thymol has also been shown to be effective against various fungi that commonly infect toenails.[8] Thymol can also be found as the active ingredient in some all-natural, alcohol-free hand sanitizers.
A tea made by infusing the herb in water can be used for coughs and bronchitis.[5] Medicinally, thyme is used for respiratory infections in the form of a tincture, tisane, salve, syrup, or by steam inhalation.[citation needed]
In traditional Jamaican childbirth practice, thyme tea is given to the mother after delivery of the baby.[citation needed] Its oxytocin-like effect causes uterine contractions and more rapid delivery of the placenta, but this was said by Sheila Kitzinger[citation needed] to cause an increased prevalence of retained placenta.
One study by Leeds Metropolitan University found that thyme may be beneficial in treating acne.[9][10][11]
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