Moroccan herbs for infusions: thyme, sage, verbena

A short guide to thyme, sage and lemon verbena: their place in Moroccan homes, how they are used and what to keep in mind.

Thyme (الزعتر)

Wild thyme from the Moroccan mountains flavours winter tea, food and oil.

How to use: One small spoon in a cup of hot (not boiling) water, 5–10 minutes, then strain. One or two cups a day.

Sage (السالمية)

Sage is added to Moroccan tea in winter for its aroma.

How to use: One small spoon in a cup of hot (not boiling) water, 5–10 minutes, then strain. One or two cups a day.

Lemon verbena (اللويزة)

Lemon verbena has a lemony scent; it is added to tea or drunk alone as an evening infusion.

How to use: One small spoon in a cup of hot (not boiling) water, 5–10 minutes, then strain. One or two cups a day.

The story of thyme at the Moroccan attar

• Thyme is one of the products Moroccans have known for generations, with ways of using it passed down in families.
• Names vary by region, between Arabic, Amazigh and Darija, but the customs are similar.
• Today the same traditional products come with clear labels and home delivery.
• In the souks of Fes, Marrakech and Essaouira, the attar (herbalist-grocer) displays herbs, spices and oils in sacks and bottles.

Tips for buying and storing thyme

• Buy enough for a few weeks so it stays fresh and fragrant.
• Choose a product with a clear origin and a label showing ingredients, size and date.
• A natural smell and colour are good signs; avoid anything that smells off or looks damp.
• Keep thyme in an airtight container away from light, heat and moisture.
• Always use a clean, dry spoon.

General precautions

• Pregnant or breastfeeding women, children and anyone on medication: ask a doctor first.
• Patch-test oils and skin products on a small area; avoid the eyes.
• Store cool and dry, out of reach of children.
• Moderation first; herbs do not replace a varied diet.

Please note: this is cultural and general content, not medical advice; see a doctor if needed.