As with bay, thyme is slow to release its flavours so it is usually added early in the cooking process. Dried, and especially powdered thyme occupies less space than fresh, so less of it is required when substituted in a recipe. Thyme retains its flavour on drying better than many other herbs. If the recipe does not specify fresh or dried, assume that it means fresh. A recipe may measure thyme by the bunch (or fraction thereof), or by the sprig, or by the tablespoon or teaspoon. It is composed of a woody stem with paired leaf or flower clusters ("leaves") spaced ½ to 1" apart. A sprig is a single stem snipped from the plant. Fresh thyme is commonly sold in bunches of sprigs. While summer-seasonal, fresh thyme is often available year-round. The fresh form is more flavourful but also less convenient storage life is rarely more than a week. In some Middle Eastern countries, the condiment za'atar contains thyme as a vital ingredient. In French cuisine, along with bay and parsley it is a common component of the bouquet garni, and of herbes de Provence. Thyme, while flavourful, does not overpower and blends well with other herbs and spices. It has a particular affinity to and is often used as a primary flavour with lamb, tomatoes and eggs. Thyme is often used to flavour meats, soups and stews. It is also widely used in Caribbean cuisine. Thyme is a basic ingredient in French and Italian cuisines, and in those derived from them. Thyme keeps its flavour on drying better than many other herbs. It can be propagated by seed, cuttings, or by dividing rooted sections of the plant. It is planted in the spring and later grows as a perennial. Thyme likes a hot sunny location with good-draining soil. Usually it is grown for its strong flavour, which is due to its content of thymol. Thyme was also used as incense and placed on coffins during funerals as it was supposed to assure passage into the next life. People believed it would bring courage to the bearer. In this period, women would also often give knights and warriors gifts that included thyme leaves. This was done to help sleep and ward off nightmares. In the European Middle Ages, the herb was placed under pillows. It was thought that the spread of thyme throughout Europe was thanks to the Romans, as they used it to purify their rooms. They believed that thyme was a source of courage. The ancient Greeks used it in their baths and burnt it as incense in their temples. Ancient Egyptians used thyme for embalming.
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