Thyme, a plant that grows almost everywhere in Anatolia, is usually picked in the mountains. It is widely used in Turkish cuisine, dried or crumbled. Thyme, which has a sharp aroma, is especially preferred in meat dishes. In fact, farmers who feed their cattle with thyme in Anatolia offer the tastiest meat. Thyme in Turkish cuisine is not limited to food. Fresh thyme brewed in hot water is often consumed as tea. It also has antiseptic properties and provides a wide range of benefits from high blood pressure, and heart diseases to digestive problems.