Appreciated for its antiseptic properties by the ancient greeks and egyptians, it was often used as a fumigant, thus deriving from the greek word thymon meaning too fumigate thyme has a piney, phenol taste with an herbaceous and slightly floral aroma. Adds a delicious, savory flavor to meatloaf, hamburger mince and sausage. Excellent in pates and terrines. Complements the flavor of chicken, corn and green beans. Adds a dash to potato salad. Considered to be the prominent flavoring in manhattan and new england clam chowders and other seafood dishes.
