It's a perennial plant with a flavor similar to oregano that is actually native to southern and eastern Africa, but which has also found hospitable homes in the Caribbean tropics. Broadleaf Thyme has the stem with the rectangular cross section, plus leaves that are thick, grey-green, fuzzy, and succulent.
When mature, the plant reaches 50 cm in height. The leaves have a strong aroma, particularly when handled by hand. The ideal conditions for Broadleaf Thyme are well-drained soil with partial shade. In cold climates, it can be grown in a pot and brought inside during cold weather. It only needs water sparingly.
Broadleaf Thyme is Very Popular in Jamaican and Cuban cuisine a tasty addition to meat and poultry . When chopped up very fine, they can be used to spice up dishes of wild game, lamb, and beef. The leaves also have folk medicine uses. Broadleaf Thyme is said to treat sore throats, stuffy nose, coughs, and infections. Though Broadleaf Thyme is used in only a few dishes, it does tend to take a starring role in those recipes it is a part of, like Cuban black beans.
Sauteed with garlic then added to black beans cooking with a bay leaf, salt, pepper, and cilantro, Broadleaf Thyme takes traditional Cuban black beans to an entirely new level. Grilled, toasted Cuban pork sandwiches often feature mayonnaise with Broadleaf Thyme and garlic added for extra flavor.
Because Cuban garlic is so strong, it doesn't take very much to make a very flavorful mayonnaise. When a couple of teaspoons of Broadleaf Thyme are mixed with a quarter cup of vinegar, a cup of olive oil, minced cloves of garlic, a little Worcestershire sauce, salt, and pepper, it makes a deliciously different salad dressing. Cuban seasoned chopped beef features Broadleaf Thyme, along with onions, garlic, tomatoes, apples, and almonds. Though Broadleaf Thyme is called by many different names, its distinctive and strong flavor gives it pride of place in several traditional Cuban and Jamaican recipes