THYME. 305 



63. THYME. THYMUS. 



The botanic name of this aromatic herb is derived 

 from a Greek word, signifying courage or strength, 

 in allusion to its cordial qualities in reviving the 

 spirits. 



The common garden thyme is found growing 

 wild on stony hills in Spain, Portugal, the south 

 of France, and Greece. The latter country was 

 celebrated for its thyme, as is proved by the excel- 

 lent honey which it afforded ; and it has long been 

 known in England that the finest flavoured mutton 

 is produced from those flocks which feed on the 

 South Downs of Sussex, where there is an abund- 

 ance of wild thyme. The highest flavoured venison 

 is also considered by epicures to arise from the same 

 cause. 



Thyme has an agreeable aromatic smell, arid a 

 warm pungent taste ; its medicinal qualities are said 

 to be tonic and stomachic. It was formerly ex- 

 tolled as a nervous simple, and was much used in 

 an infusion, for reviving the spirits and relieving 

 headaches. 



The culinary use of thyme is principally for 

 broths and ragouts ; it is also a common ingredient 

 in stuffings, to savour meats, and make them more re- 

 lishing. The lemon-thyme is less pungent than the 

 common garden thyme, but much more grateful , 

 hence it is used as a seasoning for veal and other 

 meats, where lemon-peel would be used, thus an- 

 swering the purpose of two distinct spices. 



The common garden thyme, and the citron-scented 



