Thyme
A Mediterranean herb used in cooking, medicine, and ornament.
Thyme is a culinary herb made from the dried above-ground parts of certain plants in the *Thymus* genus, which belongs to the mint family. These plants are originally from Mediterranean regions in North Africa, the Levant, and Southern Europe, and they are used for cooking, medicine, and decoration. The most common species grown for cooking is *Thymus vulgaris*, which comes from Southeast Europe.
Wild thyme grows in the Levant, where it may have first been cultivated. Ancient Egyptians used common thyme in embalming. The ancient Greeks added it to baths and burned it as incense in temples, thinking it gave courage. The Romans likely spread thyme across Europe, using it to freshen rooms and flavor cheese and liqueurs. During the Middle Ages, people placed thyme under pillows to help sleep and prevent nightmares. Women also gave thyme leaves to knights and warriors as gifts, believing it brought courage. Thyme was burned as incense and placed on coffins at funerals to help the dead pass into the afterlife. The fish genus *Thymallus*, named by Carl Linnaeus in 1758, gets its name from the faint thyme-like smell of grayling flesh.
Thyme grows best in hot, sunny spots with well-drained soil. It is usually planted in spring and lives as a perennial. It can be started from seed, cuttings, or divided root sections. It handles drought well and can be pruned after flowering to prevent it from becoming woody.
In cooking, thyme is a key ingredient in bouquet garni and herbes de Provence. It is sold fresh or dried. Fresh thyme is more flavorful but lasts less than a week, though freezing can keep it for months. It dries better than many other herbs. Fresh thyme is sold in bunches of sprigs, each a stem with leaf or flower clusters spaced 15 to 25 millimeters apart. Recipes may measure thyme by the bunch, sprig, tablespoon, or teaspoon. Dried thyme is widely used in Armenian tisanes. Whole sprigs can be used, or leaves can be removed by scraping with a knife or pulling through fingers or a fork.
Thyme’s chemical makeup includes essential oils, flavonoids, phenolic acids, triterpenes, and other compounds. The essential oils contain thymol, which gives thyme its antiseptic properties, and carvacrol, along with p-cymene, γ-terpinene, linalool, and 1,8-cineole. Gas chromatography shows thymol is the most abundant volatile compound in thyme leaves, at 8.55 mg/g. Thymol has been used historically as an antibiotic and antiseptic, and oil of thyme contains 20–54% thymol. Thymol is an active ingredient in mouthwashes like Listerine. Flavonoids in thyme include luteolin-7-O-glucoside, apigenin, quercetin, and kaempferol, which have antioxidant and anti-inflammatory effects. Phenolic acids such as rosmarinic acid, caffeic acid, and chlorogenic acid also contribute antioxidant, anti-inflammatory, and antimicrobial activity. Triterpenes like oleanolic acid and ursolic acid add to health benefits. Thyme also contains tannins, which give it astringent qualities, as well as saponins and other minor compounds.
Important species and cultivars include *Thymus citriodorus* (lemon, orange, and lime thymes), *Thymus herba-barona* (caraway thyme, used in cooking and as ground cover, with a strong caraway scent from carvone), *Thymus praecox* (mother of thyme, grown as an ornamental and gathered wild in Iceland for cooking and tea), *Thymus pseudolanuginosus* (woolly thyme, used as ground cover, not for cooking), *Thymus serpyllum* (wild thyme, an important nectar source for honeybees, especially in southern Europe and North Africa, and a caterpillar food plant for large and common blue butterflies), and *Thymus vulgaris* (common thyme, a Mediterranean perennial suited to well-drained soils).
- field
- Culinary herb, medicinal plant, ornamental plant
- native_region
- Mediterranean countries in North Africa, Levant, and Southern Europe
- most_cultivated_species
- Thymus vulgaris (common thyme)
- known_for
- Culinary use, antiseptic properties, historical use in embalming and incense
Lore & Background
Wild thyme grows in the Levant, where it might have been first cultivated. Ancient Egyptians used common thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage. The spread of thyme throughout Europe was thought to be done by Romans, as they used it to purify their rooms and to give an aromatic flavour to cheese and liqueurs. In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares. Women often gave knights and warriors gifts that included thyme leaves, as it was believed to bring courage to the bearer. Thyme was also used as incense and placed on coffins during funerals, as it was supposed to assure passage into the next life.
Reader's Guide
Thyme is a common component of the bouquet garni and herbes de Provence. It is sold both fresh and dried; the fresh form is more flavourful but less convenient, while dried thyme retains its flavour better than many other herbs. Fresh thyme is commonly sold in bunches of sprigs, and a recipe may measure thyme by the bunch, sprig, or spoon. The chemical composition of thyme includes essential oils such as thymol and carvacrol, which have antiseptic properties. Thymol has been historically used as an antibiotic and antiseptic, and is an active ingredient in mouthwashes like Listerine. Thyme also contains flavonoids, phenolic acids, triterpenes, tannins, and saponins. Important species include Thymus citriodorus (lemon thymes), Thymus herba-barona (caraway thyme), Thymus praecox (mother of thyme), Thymus pseudolanuginosus (woolly thyme), Thymus serpyllum (wild thyme), and Thymus vulgaris (common thyme). Thyme is best cultivated in a hot, sunny location with well-drained soil, and tolerates drought well.
Did You Know?
- Ancient Egyptians used common thyme for embalming.
- The name of the fish genus Thymallus, given to the grayling by Carl Linnaeus, originates from the faint smell of thyme that emanates from the flesh.
- Thymol, a major component of thyme essential oil, is an active ingredient in Listerine mouthwash.
- Wild thyme is an important nectar source plant for honeybees, and both Greece and Malta are famous for wild thyme honey.
Frequently Asked Questions
What exactly is Thyme?
Thyme is a small aromatic herb in the mint family (Lamiaceae), and what you actually use in the kitchen is the dried stems and leaves of plants in the genus Thymus. It's one of the most versatile Mediterranean seasonings to keep on hand.
Where is Thyme originally from?
It's native to the broader Mediterranean region, including parts of North Africa, the Levant, and Southern Europe. The species most home cooks know, Thymus vulgaris, traces its roots specifically to Southeast Europe.
What makes Thyme stand out in the kitchen?
Beyond its warm, slightly floral flavor in soups, stews, and roasted meats, thyme has long been valued for its natural antiseptic qualities. It also shows up in ancient traditions, where it was burned as incense and used in embalming practices.
Which thyme should I buy for cooking?
Common thyme (Thymus vulgaris) is the go-to choice for most recipes and the species most widely cultivated for culinary purposes. It's the one you'll typically find labeled simply as 'thyme' in spice aisles.
Is Thyme only for cooking?
Not at all — it also serves as a medicinal plant and a popular ornamental in gardens. Its compact, fragrant growth makes it a favorite for border plantings and small herb gardens around the Mediterranean.
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