Thymus (Thyme)

Thymus, commonly known as thyme, is a versatile and aromatic genus of low-growing herbs in the mint family (Lamiaceae). Native to Europe, North Africa, and parts of Asia, thyme has earned a cherished place in kitchens, gardens, and natural medicine cabinets across the world. Its small, often evergreen leaves are packed with essential oils that deliver bold flavor and fragrance, while its tiny pink, purple, or white blooms attract bees, butterflies, and other beneficial insects.

Hardy and drought-tolerant, thyme thrives in full sun and well-drained soil. It’s a staple in Mediterranean cuisine and a key ingredient in blends like herbes de Provence and bouquet garni. Medicinally, thyme has been used for centuries to treat respiratory conditions, infections, and inflammation thanks to its potent compound thymol.

Numerous varieties and species of thyme exist, differing in flavor, fragrance, appearance, and growth habit.

Thymus vulgaris (Common Thyme, English Thyme, Summer Thyme, Winter Thyme, French Thyme): A widely used Mediterranean culinary herb with a strong, savory aroma and gray-green foliage. Also used medicinally.

Thymus × citriodorus (Lemon Thyme, Orange Thyme, Lime Thyme): Known for its refreshing citrus fragrance and flavor. Popular in dishes featuring poultry, fish, and vegetables.

Thymus pseudolanuginosus (Woolly Thyme): An ornamental ground cover with fuzzy, silvery leaves. It is not typically used for cooking but is valued for its soft texture in walkways.

Thymus serpyllum (Wild Thyme, Creeping Thyme): A low-growing thyme native to rocky, sunny areas in southern Europe and North America. Loved by pollinators, especially honeybees and butterflies.

With so many varieties to explore, thyme can suit almost any garden design or culinary preference—from spicy and bold to citrusy and fresh.