Thyme, Common

Thymus vulgaris

Lamiaceae - Mint Family

Common names: Garden Thyme, Cooking Thyme

There are many Thymus species. Thymus vulgaris, or Common Thyme, is an aromatic, low-spreading evergreen shrub. It grows wild in dry, gravelly soil and is also cultivated as a much-prized medicinal and cooking herb.

A valued constituent of thyme oil is thymol, a noted antiseptic, antispasmodic, antifungal, expectorant, and vermifuge (worm expeller). Those harvesting this plant for its essential oils know that it produces several biochemically unique variants and depending on conditions of growth, climate, and altitude will yield essential oils with different levels of thymol. According to the Essential Oils Desk Reference compiled by Essential Science Publishing (2001), one variant of thyme contains more thymol in its oil the later it is distilled in the growing season.

Thyme has been used to treat colds, flu, fevers, coughs, sore throats, and bronchitis. A general remedy for these ailments is to take 4-5 cups of thyme tea a day. The infusion may be sweetened with honey.

In the kitchen, thyme adds distinctive flavoring. Combined with parsley and bay leaves, fresh or dried thyme goes well in a bouquet garni.