Thyme

Thyme (Thymus vulgaris is the most common culinary variety) is a remarkably versatile and aromatic perennial herb, widely cultivated in South African gardens for its small, intensely fragrant leaves and woody stems. Its flavour is distinctly earthy, often with subtle notes of mint, lemon, or pepper, making it an indispensable ingredient in a vast array of cuisines. Thyme pairs exceptionally well with roasted meats such as poultry, lamb, and beef, and is a staple in hearty stews, soups, and slow-cooked dishes, where its flavour deepens beautifully with prolonged cooking. It's also fantastic with roasted vegetables, in marinades, and infused into oils and vinegars. Beyond its culinary uses, thyme has a long history in traditional medicine, particularly for its antiseptic properties and as a remedy for coughs and colds.