Tüümust

Tüümust, commonly known as thyme in English, denotes several closely related small, woody, evergreen perennials in the genus Thymus (family Lamiaceae). The most widely used culinary species is Thymus vulgaris. Thyme is native to the Mediterranean region and northern Africa and western Asia, but it is now widely cultivated worldwide for culinary and ornamental purposes.

Plants are low-growing, usually 5–40 cm tall, with slender stems and small, opposite, oval leaves that are gray-green and highly aromatic. Flowers are tiny and tube-shaped, typically pink, purple, or white, and appear in summer.

Tüümust grows best in full sun and well-drained soil, tolerating drought and poor nutrients. It requires little fertilizer and can be propagated by seeds, cuttings, or layering. Pruning after flowering helps maintain a compact habit; creeping forms are used as groundcovers.

Culinary use involves leaves and flowers for flavoring meats, soups, stews, vegetables, sauces, and cheeses. Dried thyme is common in spice blends such as bouquet garni and Herbes de Provence. The essential oil contains thymol as a major component and has antiseptic and aromatic properties; essential oils are highly concentrated and should be used with care.

Common thyme (Thymus vulgaris), lemon thyme (Thymus citriodorus), and creeping thyme (Thymus serpyllum) are widely cultivated. Thyme has a long history in traditional medicine and cooking, dating back to ancient Greece and Rome and becoming a staple in European cuisine in the Middle Ages.