Herb

Thyme

Thyme is a woody perennial herb with small aromatic leaves used fresh or dried in stocks, stews, roasts, and bouquet garni. Common thyme (Thymus vulgaris) is the kitchen workhorse; lemon, caraway, and wild thymes offer citrus or floral twists. Unlike tender herbs, thyme withstands long cooking and drying while keeping perfume. Sprigs and stripped leaves both appear in Mediterranean, French, and Levantine cooking; flowering tips are milder and more floral.

Also known as: Thym, Thymari, Za'atar thyme blends, Timo

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Flower

Leaf

Stem

Breeds, cuts & preparations

Variety

Broadleaf ThymeCaraway ThymeCommon ThymeCreeping ThymeEnglish ThymeFrench ThymeGerman WinterGolden ThymeLemon ThymeMother of ThymeOrange ThymeOregano ThymePizza ThymeProvence ThymeSilver ThymeSummer ThymeThymus citriodorusThymus herba-baronaThymus serpyllumThymus vulgarisWild Thyme

Source

HydroponicIndoor FarmedOutdoor FarmedWild

Provenance

BiodynamicFair TradeGreenhouse GrownHeirloomHeritage SeedLocally GrownNon-GMOOpen PollinatedOrganicPesticide FreeRegenerativeSeasonal

Preparation

BruisedChilledChoppedCrackedDriedFreeze DriedFreshFrozenGroundInfusedMincedPastePickledPowderRubbedSeededToastedTornWhole

CommonCharacteristic

AromaticEarthyFloralHerbaceousLemonPepperyWarmWoody

History

2000 BCEEG

Thyme was used in ancient Mediterranean ritual, medicine, and food preservation.

400 BCEGR

Greek and Roman writers praised thyme as a hive plant and culinary aromatic.

1200FR

Thyme became fixed in French provincial cookery and later classic bouquet garni.

1900

Dried thyme and greenhouse pots made the herb a global pantry and garden staple.