FoodFood InformationHerbs&Spice
THYME (Thymus species)
There are many species and varieties of thyme which are
grown as ground covers, for their aroma and flavor, or as ornamentals. Common
thyme (T. vulgaris) is the species commonly used as a seasoning. It is a
semi woody, shrubby perennial that grows 6-12 inches high and can spread
1 1/2 feet or more. Oval gray' green leaves are 1/4 inch long. Small flowers
grow at the ends of the stems in loose spikes. Other species of thyme are:
Caraway scented thyme (T.. herba barona) which forms a mat like ground cover
and has a caraway aroma; and woolly thyme (T. lanuginosus), another ground
cover having tiny leaves. There are a great number of varieties of mother
of thyme (T. serpyllum); many are planted as a filler for small areas in
the garden. Silver thyme (T. s. 'Argenteus') has small leaves variegated
with silver; lemon thyme (T. s. vulgaris), is grown for its wonder fully
fragrant lemon scented foliage which is variegated with yellow.
Thyme has always been a favorite herb and historically has been associated
with happiness, courage, and well being. A tea made from the leaves was
taken to prevent nightmares, and one writer in the Middle Ages described
a recipe for a tea made of thyme and other common wild herbs that enabled
one to see the nymphs and fairies that lived in fields and meadows.
Grow thyme in warm, light, well drained soil that is fairly dry. They will
withstand some neglect. Propagate by sowing seeds in containers or in the
garden or from cuttings taken early in the summer. Restrain plants as necessary
by clipping back the growing tips.
Use the leaves of common thyme fresh or dried in vegetable juices, stuffing,
soups, and with fish, shellfish, poultry, meats, and vegetables.