Herb
Common Thyme
A tier
Common thyme is the everyday culinary Thymus—small grey-green leaves on woody stems, with a warm, slightly minty-phenol perfume that underpins stocks, roasts, and bouquet garni. It is the default when a recipe simply says “thyme.” Strip leaves from tough stems or toss whole sprigs into long cooks and remove later. Dries well; dried common thyme is stronger per pinch than fresh. Pairs with lemon, garlic, poultry, mushrooms, and beans without stealing the plate.
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History
Mediterranean peoples used common thyme types for food, incense, and medicine.
English kitchen gardens fixed common thyme as a standard savoury herb.
Commercial drying made common thyme a global jar spice.
Fresh supermarket packs kept common thyme as the default living herb.