Thyme leaves

Thyme leaves are the small aromatic leaves obtained from the Thymus vulgaris shrub, a perennial plant native to the Mediterranean region. This ingredient is highly valued in cooking for its intense flavor, slightly earthy with herbal and fresh notes, which adds depth and warmth to a wide variety of dishes.

Thyme is an herb that has been used since ancient times both in gastronomy and in traditional medicine. In cooking, its leaves are used fresh or dried to season meats, stews, soups, sauces, vegetables, and especially recipes that require long cooking times, as they release their aroma slowly.

Among its properties, its antioxidant and antimicrobial action stand out, as well as its content of essential oils that can aid digestion. This makes it not only an aromatic ingredient but also a healthy one for enhancing the quality of foods.

In different regions of Latin America, thyme leaves may also be known as fresh thyme or simply thyme. There are no very distinct synonyms, although in some areas it is distinguished by its culinary or medicinal use under the same name.