Thyme (Thymus) is a genus of about 350 species of aromatic perennial herbs

and sub-shrubs to 40 cm tall, in the Family Lamiaceae and native to Europe, North Africa and Asia. A number of species has some chemotypes. The stems tend to be narrow or even wiry; the leaves are evergreen in most species, arranged in opposite pairs, oval, entire, and small, 4-20 mm long. The flowers are in dense terminal heads, with an uneven calyx, with the upper lip three-lobed, and the lower cleft; the corolla is tubular, 4-10 mm long, and white, pink or purple.

Thyme
Common Thyme Thymus vulgaris
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Lamiales Family: Lamiaceae Genus: Thymus
Species
About 350 species, including: Thymus adamovicii Thymus bracteosus Thymus broussonetii Thymus caespititius Thymus camphoratus Thymus capitatus Thymus capitellatus Thymus carnosus Thymus cephalotus Thymus cherlerioides Thymus ciliatus Thymus cilicicus Thymus cimicinus Thymus comosus Thymus comptus Thymus doerfleri Thymus glabrescens Thymus herba-barona Thymus hirsutus Thymus hyemalis Thymus integer Thymus lanuginosus Thymus leucotrichus Thymus longicaulis Thymus longiflorus Thymus mastichina Thymus membranaceus Thymus montanus Thymus nummularis Thymus odoratissimus Thymus pallasianus Thymus pannonicus Thymus praecox Thymus pseudolanuginosus Thymus pulegioides Thymus quinquecostatus Thymus richardii Thymus serpyllum Thymus striatus Thymus thracicus Thymus villosus Thymus vulgaris Thymus zygis

Common Thyme or Garden Thyme, T. vulgaris is a commonly used culinary herb. It is a Mediterranean perennial which is best suited to well-drained soils and enjoys full sun.

Citrus Thyme T. x citriodorus (T. pulegioides x T. vulgaris) is also a popular culinary herb, with cultivars selected with flavours of various Citrus fruit.

Woolly Thyme (T. pseudolanuginosus) and Creeping Thyme (Thymus serpyllum) are not culinary herbs but are attractive ground covers.

Wild Thyme (Thymus serpyllum) is an important nectar source plant for honeybees. All thyme species are nectar sources, but wild thyme covers large areas of droughty, rocky soils in southern Europe (Greece is especially famous for wild thyme honey), as well as in similar landscapes in the Berkshire Mountains and Catskill Mountains of the northeastern US.

Thyme is often used to flavour meats, soups and stews. It is used in French cuisine, where it is an important element in a bouquet garni, as well as in Herbes de Provence. It is also widely used in West Indian cuisine. In Jordan the condiment zahtar contains thyme as vital ingredient.

Thyme should be added early in cooking so that its oils have time to be released.

History

Ancient Egyptians used this herb in embalming. The Greeks used it in their baths and burnt it as incense in their temples. It was thought that the spread of thyme throughout Europe was thanks the Romans as they used it to purify their rooms.

In medieval times, women would often give 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.

According to E. S. Rohde, this enchanted herb was a favorite of the fairies.

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article “Thyme”.

This entry was posted on Sunday, October 30th, 2005 at 11:07 am and is filed under Aromatherapy and Essential Oils. Both comments and pings are currently closed.