Tomillo

Tomillo, or thyme, Thymus vulgaris, is a small perennial herb in the mint family Lamiaceae, native to the Mediterranean region. It is widely used as a culinary herb and for its essential oil. The term tomillo is Spanish and the genus name Thymus dates to Latin thymus, from Greek thymos.

It is an evergreen subshrub up to 15-30 cm tall, with slender woody stems and tiny grey-green leaves. Flowers are produced in summer as clusters of small pink to purple blooms.

Prefers well-drained soil, full sun, and drought tolerance. Hardy to cold in sheltered sites. Propagated from seeds or cuttings; commonly grown in herb gardens or containers and can be used as ground cover.

Leaves and flowering tops used fresh or dried to flavor meat, poultry, fish, soups, sauces, and vegetables. Lemon thyme (Thymus × citriodorus) is a popular cultivar with a citrus note.

Harvest as needed, ideally before flowering to preserve aroma. Dry in shade or freeze; store in airtight containers away from light.

The aroma stems largely from thymol and carvacrol; other constituents include linalool and geraniol. Essential oil content typically 1-3%, varying with cultivar and growing conditions.

Common thyme (Thymus vulgaris) and lemon thyme (Thymus × citriodorus) are widely grown; there are many other garden varieties.