Common thyme (Thymus vulgaris)!
In dialect 'timu'; aromatic herb par excellence with an intense and pungent perfume.
Want to know more? Here are some interesting facts:
Edible leaves and flowers; used in cooking and for antiseptic and balsamic essential oils. Use in cooking Flavouring: Add fresh or dried leaves to meat, fish, vegetable, legume and mushroom dishes. Sauces and fillings: Ideal for flavouring sauces and fillings. Salads: Use the fresh leaves to enrich mixed salads. First courses: Goes well with risottos and pasta dishes. Oils and vinegars: You can use it to create aromatic oils and vinegars. Therapeutic use (always after medical consultation) Herbal teas: Prepare an infusion with fresh or dried leaves. Let it steep for 5-10 minutes, covering the cup so as not to disperse the volatile active ingredients. It can be drunk for pleasure, but is also useful for digestion and to relieve coughs and headaches. Inhalations (fomentations): Inhale the vapours of the hot infusion to relieve coughs and respiratory problems. Gargling: Use the infusion to gargle if you have a sore throat. Foot baths: Prepare relaxing and soothing foot baths. Essential oil: Diluted in vegetable oil (e.g. sweet almonds), it can be used to massage chest and aching parts for its decongestant and anti-rheumatic properties. Harvest time: The best time to harvest common thyme in Sicily is during its flowering period, roughly between May and September, when the concentration of essential oils is at its highest. For preservation by drying, two cuts per year are recommended, one at the beginning of flowering (June) and one towards the end of summer (August-September). Harvesting details Harvesting for fresh use: Twigs can be cut when needed, preferably in the morning on a sunny day after the dew has evaporated. The aroma is most intense just before flowering. Harvesting for drying: Make more cuts during the flowering period, cutting the stems 5-10 cm above the ground, avoiding the woody parts. Tips: Harvest the flowering twigs on dry, sunny days. Allow the thyme to dry in the shade in a well-ventilated place and then store the leaves in airtight glass jars.
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