Thyme

Thyme is a genus of aromatic evergreen herbs and shrubs in the mint family, Lamiaceae. The most widely cultivated species is Thymus vulgaris, or common thyme, which is used as a culinary herb and in traditional medicine. Thyme refers to both the plant and its essential oil.

Thyme plants are low-growing with woody stems, small opposite leaves, and tiny flowers that range from pink to purple. They form dense mats or low shrubs depending on the species, and they release a strong, savory scent when brushed or crushed.

Cultivation: Thyme prefers full sun and well-drained soil, tolerates drought, and can be hardy to cold winters depending on the cultivar. It can be grown from seeds or softwood cuttings and benefits from light pruning to maintain shape and encourage branching. Harvest leaves and flowering tops as needed, ideally before flowering for the strongest flavor.

Uses: In cooking, fresh or dried thyme is a common seasoning for meats, vegetables, soups, stews, and sauces, often paired with garlic, lemon, and olive oil. The essential oil, rich in thymol, has antiseptic properties and is used in traditional remedies and as a fragrance and flavoring agent; essential oil should be diluted and used with caution.

Varieties: The best-known is common thyme (Thymus vulgaris). Lemon thyme (Thymus x citriodorus) has a citrus note, while creeping thyme (Thymus serpyllum) is often grown as a ground cover. Other species vary in aroma, leaf size, and growth habit.