thym

Thym, commonly known as thyme in English, is a perennial herb in the mint family (Lamiaceae) native to the Mediterranean. It is cultivated worldwide for its fragrant leaves and flowers, which are used fresh, dried, or in essential oil. The most important culinary species is Thymus vulgaris.

Description and taxonomy: Thym plants are low-growing, woody perennials with small opposite leaves and slender stems. They form mats or low shrubs a few centimeters tall. Tiny flowers, usually pink or purple, appear in summer. The genus includes several culinary taxa, notably Thymus vulgaris, Thymus citriodorus (lemon thyme), and Thymus serpyllum (wild thyme).

Distribution and cultivation: Thym is native to the Mediterranean but is cultivated worldwide. It prefers full sun, well-drained soil, and moderate watering. It is drought-tolerant and benefits from regular pruning to maintain a compact bush and to encourage vigorous new growth for harvesting.

Uses and chemistry: Leaves and flowering tops are used fresh or dried to flavor meat, soups, and vegetables. The essential oil contains thymol and carvacrol, contributing antimicrobial properties and distinctive aroma. The oil is potent and should be diluted for external or internal use.

Safety and notes: Culinary amounts are generally safe. Concentrated thyme oil can irritate skin or mucous membranes and may be harmful if ingested in large quantities. People with allergies or sensitive skin should use with caution, and medicinal use should follow professional guidance.

Etymology and see also: The name derives from Latin thymus through Old French thym; in English this herb is thyme rather than thym, and modern usage often reflects the French term in common language.