Timian

Timian, known in Danish as timian, is a small perennial herb in the mint family (Lamiaceae) and the genus Thymus. The most common culinary species is Thymus vulgaris. Timian grows as a compact, woody shrub with tiny opposite leaves that are grey-green in color and emits a warm, resinous aroma. In summer it bears small pale pink to purple flowers.

Timian thrives in full sun and well-drained soil. It is drought-tolerant and hardy, often used as a border plant or ground cover in herb gardens. It prefers light, sandy or stony soils and tolerates poor fertility. Plants can be pruned after flowering to maintain shape, and it can be propagated by softwood cuttings or by seeds.

Common thyme (Thymus vulgaris) is the most widely used in cooking. Lemon thyme (Thymus × citriodorus) adds citrus notes. Other varieties include thymol chemotypes with higher thymol content and ornamental forms with variegated foliage. Timian is also dried and stored for year-round use.

Timian leaves are used fresh or dried to flavor meats, fishes, soups, stews and vegetables. It blends with garlic, olive oil, and lemon and is a staple in many Mediterranean, French and Middle Eastern dishes. Dried thyme is potent; a little goes a long way.

Historically valued for its antiseptic and digestive properties, thyme contains essential oils such as thymol. In culinary amounts it is considered safe for most people, but concentrated thyme oil can irritate skin and mucous membranes and should be used sparingly. It may interact with certain medications; consult guidance for medical use.