Thyme is an excellent source of vitamin C (75% of the daily recommended value), vitamin A (27%), fiber (16 %), riboflavin, iron (27%), copper, and manganese (24%), 11% each in calcium and manganese and doses of vitamin B6, folate, phosphorus, potassium, and zinc as well.

The most active ingredient found in Thyme is thymol. This organic compound has a wide range of effects on the body, including its ability to prevent fungal and viral infections, thereby reducing strain on the immune system.

Your potted Thyme requires lots of light but not too much heat and humid air. Water the plant with water once a week. Keep your pack of Thyme in the vegetable compartment of your fridge and use within 8 days.

Depending on how it is used in a dish, the whole sprig may be used (e.g., in a bouquet garni), or the leaves removed, and the stems discarded. Usually, when a recipe specifies “bunch” or “sprig”, it means the whole form; when it specifies spoons, it means the leaves. Thyme leaves may be removed from stems either by scraping with the back of a knife, or by pulling through the fingers or tines of a fork