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Article: It's about thyme; Don't wait any longer to use versatile herb.
- Article from:
- The Boston Herald
- Article date:
- August 9, 1998
- Author:
CopyrightCOPYRIGHT 1998 Boston Herald. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Thyme has a long and illustrious history. It was cultivated in ancient Babylon, prized by the Greeks (its name is derived from the Greek thuo, "to perfume"), and carried in medieval days to ward off the plague.
Let's admit one thing right up front: It's nearly impossible to talk about thyme without making silly puns, whether you mean to or not.
Set the silliness aside, though, and you'll find an herb that's useful in dishes ranging from soups and stuffings to meats and fish to cheeses and even desserts. Thyme, you might say, is of the essence.
Back when the most exotic herb you were likely to find in the supermarket was parsley, your best ...