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Thymus pannonicus, known by its common name Hungarian thyme or Eurasian thyme, is a perennial herbaceous plant, distributed in central and eastern Europe and Russia. It grows over open dry meadows, grasslands, and rocks.
Dried thyme is widely used in Armenia in tisanes. [13] Depending on how it is used in a dish, the whole sprig may be used, or the leaves removed and the stems discarded. Usually, when a recipe mentions a bunch or sprig, it means the whole form; when it mentions spoons, it means the leaves. It is perfectly acceptable to substitute dried for ...
Thymus vulgaris (common thyme, German thyme, [1] garden thyme [2] or just thyme) is a species of flowering plant in the mint family Lamiaceae, native to southern Europe from the western Mediterranean to southern Italy.
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Thymus herba-barona is a species of thyme native to Corsica, Sardinia, and Majorca. It is also sometimes known by the common name caraway thyme, as it has a strong scent similar to caraway, for which it can be used as a substitute in any recipe. It can be used in cuisine or as an evergreen ground cover plant for the garden. There are two ...
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Thymus citriodorus, the lemon thyme or citrus thyme, is a lemon-scented evergreen mat-forming perennial plant in the family Lamiaceae.There has been a great amount of confusion over the plant's correct name and origin.
Za'atar is traditionally dried in the sun and mixed with salt, sesame seeds and sumac. [35] It is commonly eaten with pita, which is dipped in olive oil and then za'atar. [35] When the dried herb is moistened with olive oil, the spread is known as za'atar-wu-zayt or zeit ou za'atar (zeit or zayt, meaning "oil" in Arabic and "olive" in Hebrew). [18]