Last night I was sharing a bottle of Tuscan wine with my date as I pondered what to write for this week’s edition of my column. I was only a few days away from my deadline and deep in the throes of writer’s block. “Why not something on herbs or spices?” queried my sultry wine-loving companion. Her suggestion, pardon the pun, arrived in the nick of “thyme.”

Given my source of inspiration, thyme was an apropos choice. Thyme was regarded as an aphrodisiac by the ancient Greeks. In the Middle Ages women embroidered sprigs of thyme on their knight’s clothing as a symbol of courage. Thyme has been employed by man since at least 3,000 BC but initially for incense, decorations, and medicinal purposes. The ancient Egyptians even utilized it in their mummification process. It wasn’t until the Roman Empire that it was used for culinary purposes, namely to flavor cheese and liqueurs.

Thyme is a perennial herb from the mint family native to southern Europe and the Mediterranean. There are over 100 varieties of thyme. The most widely used is common thyme, also known as garden thyme. There is also lemon thyme which, as its name implies, harbors a notable lemon scent. Bees love thyme and thyme honey is a pungent and highly regarded honey.

Thyme is a perennial and will withstand the winter. Nevertheless, I plant my thyme in large pots that I bring indoors for the winter. I place them on a sunny windowsill and thus induce year long growth. Come spring I return the pot outdoors. Thyme needs considerable sun so plant it accordingly. To harvest the leaves run your thumb and forefinger down the stem toward the base.

Thyme is quite versatile and has a wide range of culinary applications. It goes well with all types of meat, fowl, some fish dishes, and most vegetables. It is an indispensable commodity in soups, stews, and braised dishes. Although all herbs taste freshest when added at or near the end of cooking, thyme is fairly hardy and can withstand extended cooking. Sometimes the leaves are chopped and added while other times the cook will add whole sprigs of thyme and retrieve the stems before serving. Although fresh is always best, thyme is one of the few herbs that is palatable in dried form. Like all dried herbs and spices, store in a cool dark place for no more than six months.