Like lace, thyme appears delicate with its small elliptical silver-tinged leaves, yet thyme is an herb of with a sharp and penetrating fragrance of which there are some sixty varieties and it is used in many food cultures around the world producing vastly different taste profiles.  It pairs well with mushrooms, stews, savory pies, and sauces as many and varied as the cultures that employ the herb not only as an flavoring additive in culinary creations, but as a preservative of stored foods, a cleanser, and as a healthful supplement.  As well as containing antioxidants, and vitamin C and A, thyme has antimicrobial properties which not only keep foods from spoiling, but can “cleanse” foods in which microbes have begun to grow.  Thyme protects and increases the percentage of healthy fats (omega-3 fatty acid) found in cell membranes and other cell structures such as the brain, kidney, and heart.