Thyme
Thyme is the herb derived from the leaves, stems, and flowers of various species and cultivars of the genus Thymus in the mint family. There are approximately 215 species, but only a few are widely used in cooking. Each of the following species has numerous cultivars, totaling around 50 culinary varieties of thyme:
Thymus vulgaris: Common Thyme - the most popular with the most cultivars, including English (above) and French Thyme
Thymus citriodorus: Lemon Thyme (below) Thymus serpyllum: Wild Thyme / Creeping Thyme Thymus zygis: Spanish Thyme
Thymus herba-barona: Caraway Thyme Thymus fragrantissimus: Orange Thyme
CLASSIFICATION:
- KINGDOM: Plantae
- CLADE: Tracheophytes
- CLADE: Angiosperms
- CLADE: Eudicots
- CLADE: Asterids
- ORDER: Lamiales
- FAMILY: Lamiaceae
- GENUS: Thymus
REGION OF ORIGIN: The Mediterranean. Like many herbs, thyme hails from the rocky soils of Southern Europe, North Africa, and the Middle East.
PART & COLOR: Thyme’s small, oval-shaped leaves grow in clusters along its thick stems. They have a slightly fuzzy texture and are bright green when fresh, but some varieties show hints of yellow or purple or have interesting variegated patterns. The leaves are often dried for cooking, turning a darker olive green to light brown (below). The herb's tiny edible flowers bloom in tight clusters at the tips of the stems and are usually pale purple (left).
HARVEST: T. vulgaris and its related species are hardy perennials that continue to grow year after year. The optimal harvest time aligns with its peak growing season - from late spring through early summer - when the plant is in full bloom. Clip the top 5-6 inches off, leaving the lower stems enough structure to regrow. Thyme can be harvested multiple times per year, but for the final harvest, cut all the stems back to about 1/3 of their height before the first frost in autumn. Use what you can fresh, then dry the rest so you have enough to last until next year's harvest season.
AROMA & FLAVOR PROFILE
The complex aroma of thyme is a concert of pine needles, mint leaves, and lemon zest with an underlying herbal depth and earthy warmth. It’s a wordy description, but words aren’t the best way to know it. It’s unmistakable once it registers in your olfactory memory. Thyme’s evocative fragrance has been associated with courage and strength since antiquity. “To smell of thyme” was a compliment to the Greeks, meaning the person is brave. Soldiers would even rub thyme sprigs on their chests before going into battle to give them an edge.
Not surprisingly, thyme tastes like it smells. All of the notes mentioned above come through on the palate, accompanied by a warming sensation. Some cultivars have a more pronounced citrus or floral character, but all of them deliver a bold, multilayered experience.
CULINARY USES
Throughout the Mediterranean, thyme is often paired with meats and seafood. Its robust flavor plays well with the richness of beef, pork, and lamb, and its lemon notes bring out the sweetness of fish and shellfish. In the United States, it's used every year in Thanksgiving stuffing. The herb's unique aromatics add a complex warmth to the feast and nostalgia to the holiday.
Thyme merges well with winter vegetables like carrots, potatoes, and squash, so it's a classic ingredient in hearty soups, stews, and tomato-based sauces. Try bundling it with bay leaves and parsley in a bouquet garni. You can add whole sprigs early on, giving their essential oils time to fully infuse into the dish, or you can strip the leaves off the stems and finely chop them for a more intense flavor.
