While spices are derived from the bark, roots, fruits or berries of perennial plants, herbs are the leaves of annual or perennial shrubs. One of the most widely-grown and used of these herbs is thyme. Its versatility is awesome, not limited to any one type of food. From clam chowder to custards, from soufflés and omelets to pizza and fried chicken, thyme is an all-time winner with staying power.

When cooking with thyme, simply strip the leaves from the stems and add them to your stews, soups, stuffings, vegetables, etc. A strong herb that must be used sparingly, it can overpower many dishes, so use caution. Not only are most varieties of thyme edible, it’s an awesome addition to home-brewed teas.
Thyme (Thymus vulgaris) was once considered a symbol of bravery in Europe. Though not prominent, to this day there are subtle images of the thyme plant in some crests and banners from the area.

In seventeenth century England, it was recommended by country doctors for treating coughs, melancholy, and even those dreaded hangovers! The oil of the leaves, called thymol, is a powerful antiseptic used in salves and lotions.

Run out of Scope? Thyme can even be used as a mouthwash! Need an astringent to help keep that babysoft complexion? Next time, try thyme!

If you really relish the aroma of this herb, you can add it to your potpourri. Many who make their own soaps and candles throw in a dash of thyme for added aroma.

Got a green thumb? Some varieties of thyme showcase their best when used as ground covers, as nature mats, or for container gardens. They come in so many different colors, there’s surely one that will suit your landscape’s color palette. Some, such as Lime Thyme, emit a wonderful citrus scent. Go ahead — your favorite Pizza of the Month Club encourages you to sniff around and see what you come up with!

So what lies beneath the spicy/sweet BBQ sauce, made savory with Worcestershire sauce, vinegar, lemon, molasses, Tobasco, onions and spices? You’ll find tender chunks of spiced chicken breast, red onions, and everybody’s favorite cheese – mozzarella!

A special treat for all healthy diners, this specialty pizza is laden with breaded and baked eggplant, fresh sliced zucchini and mozzarella. The sauce is The Gourmet Pizza Club’s signature tomato-based sauce with onions, garlic, spices, Romano, oils and a kiss of Chablis wine.

Pete’s got a good thing going with his name-sake pizza, featuring what our pizza dreams are made of —spiced, sliced pork pepperoni, cuddled up in a heavy blanket of mozzarella.
The crowning touch is everybody’s favorite, Club’s award-winning special recipe tomato-based sauce.

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Amy Heydt
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