Thyme (kekik) is the generic name given in Turkish to a large plant family. Oregano, marjoram and savory are the different types of thyme known and used in the world.

Thyme may have the leading role in the use of spices, or have a supporting role, as it harmonizes easily with other spices and herbs.

“Thymol” is a powerful oil which gives thyme its character. Moreover, thyme types are sometimes classified according to the proportion of the oil content. Thyme oil has anti-bacterial properties due to thymol and is also used in skin creams and mouthwash preparations.

Thyme is one of the rare plants that retain their aroma and taste when it is dried.

It is native to the Mediterranean.

It has been used since prehistoric ages both for its flavour and its medicinal properties. The Egyptians used it for mummification. It was burned as incense in old Hellenic temples. The Romans dedicated this plant to Venus. During the Middle Ages, it was widely believed that thyme gave courage to man.

Its old Hellenic name thymon comes from the same root as the words for “soul” and “smoke”.

Thyme is often encountered in recipes containing mutton, pork and duck because thyme facilitates the digestion of fatty foods.

The scent of thyme is at its best when the plant flowers.

I came across lemon thyme in Assos and bought a pack or two whenever I visited. This year I was so happy to find it as a plant in Zeytinburnu Tıbbi Bitkiler Bahçesi. It goes beautifully with salad sauces, it adds a light lemony taste. It also is very good company for chicken and fish dishes. I suggest you add it at the end of the cooking process, as it immediately loses its taste as soon as it is cooked.