Fresh thyme

Fresh thyme is an aromatic herb very popular in Mediterranean cuisine and in other regions of the world. Its scientific name is Thymus vulgaris and it is characterized by its small, fragrant green leaves, which impart an intense, slightly mentholated flavor with earthy notes to dishes.

Origin: Thyme is native to the Mediterranean regions, especially Southern Europe, where it has been used since antiquity both in gastronomy and in natural medicine.

Properties: In addition to its distinctive aroma and flavor, fresh thyme is rich in antioxidants and antimicrobial compounds. It is a natural source of vitamins A and C, as well as minerals such as iron and manganese. In cooking, it is used to enhance the flavor of meats, soups, stews, vegetables, and marinades, and it is recommended to add it at the end of cooking to preserve its freshness and aroma.

Synonyms in Spanish (Latin America): Although the term tomillo is universally recognized, in some countries it is also known as tomillo fresco or simply hierba de tomillo. Occasionally, especially in local markets, it may be called tomillo común to distinguish it from dried varieties or other similar species.