Thymes

Thymes are a group of herbaceous plants in the genus Thymus, within the mint family Lamiaceae. Native to the Mediterranean region, they are cultivated for culinary leaves, as well as ornamental groundcovers. The most widely used species is Thymus vulgaris, the common thyme; other notable species include Thymus citriodorus (lemon thyme) and Thymus serpyllum (wild or creeping thyme). Plants are low-growing, woody-based perennials with small, aromatic opposite leaves and tiny flowers that range from pink to purple. Foliage is typically gray-green and has a strong, penetrating scent when crushed. Most thymes prefer full sun and well-drained soil and are drought tolerant; they respond well to pruning after flowering to maintain shape and vigor. They can be propagated by semi-hardwood cuttings, layering, or seed, though cuttings speed establishment.

Culinary use: thyme leaves are used fresh or dried in a wide range of dishes, including meats, soups, stews, and vegetables. Lemon thyme lends a citrus note, while other varieties contribute earthy, floral, or pine-like flavors. Thyme's essential oil, rich in thymol, has antiseptic properties and is used in traditional remedies and some mouthwashes; however, concentrated oils should be used with caution and are not for general ingestion.

Notes: Besides culinary uses, thymes serve as ornamental groundcovers and are valued for their fragrance and resilience in herb gardens. They can suffer from overwatering or root rot in poorly drained soils and may be affected by common garden pests such as spider mites.