140 CULINARY HERBS 



They are dried, threshed or rubbed and the trash 

 removed, by sifting. During damp weather the 

 seed will not separate readily from the plants. 



Of the common thyme there are two varieties : 

 narrow-leaved and broad-leaved. The former, which 

 has small grayish-green leaves, is more aromatic 

 and pleasing tMn the latter, which, however, is 

 much more popular, mainly because of its size, and 

 not because of its superiority to the narrow-leaved kind. 

 It is also known as winter or German thyme. The 

 plant is taller and larger and has bigger leaves, 

 flowers and seeds than the narrow-leaved variety 

 and is decidedly more bitter. 



Uses. — ^The green parts, either fresh, dried or in 

 decoction, are used very extensively for flavoring 

 soups, gravies, stews, sauces, forcemeats, sausages, 

 dressings, etc. ^ For drying, the tender stems are 

 gathered after the dew is off and exposed to warm 

 air in the shade. When crisp they are rubbed, the 

 trash removed and the powder placed in stoppered 

 bottles or tins. , All parts of the plant are fragrant 

 because of the volatile oil, which is commercially 

 distilled mainly in Ffance. About one per cent of 

 the green parts is oil, which after distillation is at 

 first a reddish-brown fluid. It loses its color on 

 redistillation and becomes slightly less fragrant. 

 Both grades of oil are used commercially in per- 

 fumery. In the oil are also crystals (thymol), which 

 resemble camphor and because of their pleasant 

 odor are used as a disinfectant where the strong- 

 smelling carbolic acid would be objectionable. 



