Thyme – Thymus Vulgaris

Thyme has been hugely popular since Romans times; they thought it was a remedy for melancholy and the Greeks thought thyme was an emblem of courage, but Thyme was also greatly appreciated by both for its scent.

It was a great honour if you where complimented that you smelled of thyme. Thymus is the original Greek name.

Thyme has more than 350 different varieties, many hybrids (a plant produced from a crossing between plants) and cultivars (a variety of a cultivated plant that is developed by breeding and has a designated name). There are many synonyms (words meaning same as another) and invalid names. The main varieties for medicinal uses are T.Vulgaris and T. serpyllum, for culinary use T.Vulgaris and T. X Atriodorus, these two have the best flavour, although many others are used.

Herb Chervil sprig

Some of the popular thyme varieties: (Wild thyme) also known as the mother of thyme has wonderful clusters of mauve to pink flowers that appear in early summer with dark green ovate leaves.
(Common thyme) with its tall woody stems, dark green leaves and white or mauve flowers.
(Lemon thyme) As its name suggests it has highly lemon scented leaves and pale mauve flowers.
(Pink chintz) is creeping thyme with grey foliage and beautiful bright- pink flowers.

Thyme requires free-draining soil and a sunny position, the ones mentioned above are hardy in cool temperatures, but they may need protection in the winter. Propagate by cuttings in the summer of seed in the spring.

Medicinal
Thyme can be used as an infusion to treat coughs, colds and chest infections and also digestive upsets, in syrup form it is soothing for sore throats as thyme is an antiseptic, antibacterial and anitfungal herb. The essential oil can be used as a rub for chest infections or as massage oil for aching joints of rheumatic pain. Thyme is also used to treat athlete’s foot.

Culinary
Thyme leaves can be used fresh or dried to add wonderful flavour to many recipes, combine thyme with other herbs and make a bouquet garni, (herbs tied together and added to soups and stews). Thyme is a great favourite in French cuisine and blends beautifully with garlic. Use lemon and orange thyme leaves and add to olive oil, it makes a superb marinade. Add thyme to cheeses and try orange thyme in honey is makes a wonderful spread. Try to use as many different thyme varieties as you can, for their vast flavours.

Recipes

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