Thyme Simple Syrup and some facts about thyme

Thyme Simple Syrup:
Recipe can be found here
Courtesy of Giada de Laurentiis

Did you know this about thyme:

-That there are over 350 different species of Thyme.
-We mostly use Thymus vulgaris for cooking.
-Thyme has a long history of use in natural medicine in connection with chest and respiratory problems including coughs, bronchitis, and chest congestion.
-Thyme has been used since ancient times for its culinary, aromatic and medicinal properties. The ancient Egyptians used it as an embalming agent to preserve their deceased pharaohs.
-The essential oil of common thyme (Thymus vulgaris) is made up of 20-54% thymol.[6] Thymol, an antiseptic, is the main active ingredient in Listerine mouthwash.
-Fresh thyme can be stored best in the refrigerator, wrapped in a slightly damp paper towel.
-Thyme is an excellent source of iron, manganese, and vitamin K. It is also a very good source of calcium and a good source of dietary fiber.
-Thyme is native to areas such as Asia, southern Europe and the Mediterranean region and is also cultivated in North America.
-Most Euro­pean languages have related names all deriving from Latin thymus. Examples are German Thymian, Italian timo, Finnish timjami, Estonian tüümian, Dutch tijm, Russian timyan [тимьян], Greek thimari [θυμάρι] and Hebrew timin [תימין].
-The name thyme is borrowed from Latin thymus, which goes back to Greek thymon [θύμον] “thyme”. The Greek plant name is usually put in relation with thymos [θυμός] “spirit”, originally meaning “smoke” (related to Latin fumus “smoke”; cf. “perfume”) and the verb thyein [θύειν] “smoke, cure; offer an incense sacrifice”. The reference is probably the strong, smoky odour of thyme. Yet there is also another, unrelated explanation that the Greek name actually comes from Old Egyptian tham, which denoted a plant used in the mummification process



Ingredients:
1 cup sugar
1/2 cup water
5 large sprigs fresh thyme

Directions:
In a saucepan combine sugar, water, and thyme over medium heat. Bring to a boil, reduce heat and simmer until the sugar has dissolved, about 5 minutes. Take the pan off the heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.

You can use this syrup in beverages, drizzle over pancakes, or anything you like. Let me know where you are using it with? I am curious...
I made an Apple Thyme martini with it posting later this week.

Yield: 1 cup

Prep Time: 5 minutes

Cook Time: 5 minutes



References:
-http://www.whfoods.com/genpage.php?tname=foodspice&dbid=77
-http://en.wikipedia.org/wiki/Thyme
-http://www.uni-graz.at/~katzer/engl/Thym_vul.html