| thyme |
A grayish-green herb with a fragrant, light taste that adds flavor to seafood, poultry and vegetables.
출처: www.tyson.com/UserControls/ViewTerms.aspx
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| thymine |
A nitrogenous base, one member of the base pair AT (adenine-thymine).
출처: xray.bmc.uu.se/~kenth/bioinfo/glossary.html
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| thymus |
The central lymphoid organ which controls many aspects of immunologic activity.
출처: www.dva.gov.au/health/HlthStdy/validation/glossary...
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| thyme |
Clusters of tiny green leaves on a thin, woody stem. Most common variety for cooking is English thyme. Other varieties include lemon thyme and caraway thyme. It has a subtle pine and lemon and spice flavor. It is versatile and widely complementary, but can overwhelm delicate foods. Use liberally but carefully.
출처: www.newitalianrecipes.com/herbs.html
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| thyme |
A grayish green herb, thyme has minty, light flavor. Recipe: Tomato Gravy
출처: southernfood.about.com/library/info/bld_t.htm
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