French thyme

French thyme is an aromatic variety of thyme, a Mediterranean herb highly valued in cooking for its intense and slightly sweet flavor, with earthy nuances and hints of camphor. This ingredient is a staple in French cuisine, especially in the preparation of stews, soups, meats, and marinades, adding depth and character to dishes.

Its origin lies in the Mediterranean region of Europe, where it has been cultivated since ancient times for both its culinary and medicinal properties. French thyme (Thymus vulgaris) is distinguished from other varieties by its milder aroma and fine leaf texture.

Regarding its properties, thyme is known to be an excellent source of antioxidants and antimicrobial compounds, making it a natural ally for preserving food and aiding digestion. Additionally, it provides vitamins and minerals such as vitamin C, iron, and calcium.

In different regions of Latin America, French thyme may also be known simply as thyme, although in some places the terms common thyme or Castilian thyme are used to refer to this herb. It is important to note that, regardless of the name, its use in the kitchen is essential to enhance the flavor of a wide variety of preparations.