About Thyme

• Thyme is a well-known culinary and medicinal herb. In common usage the name may refer to:


• any or all members of the plant genus Thymus
• common thyme, Thymus vulgaris, and some other species that are used as culinary herbs or for medicinal purposes
• Thyme-like species such as Caribbean Thyme (Plectranthus amboinicus)


• Thyme is widely cultivated for its strong flavor, which is due to its content of thymol.
• Thyme is best cultivated in a hot sunny location with well drained soil. 
• It is generally planted in the spring and thereafter grows as a perennial. 
• It can be propagated by seed, cuttings, or by dividing rooted sections of the plant. 
• It tolerates drought well.
• The plants can take deep freezes and are found growing wild on mountain highlands.
• Thyme is a good source of iron and is widely used in cooking. 
• The herb is a basic ingredient in Levantine (Lebanese, Syrian, Jordanian etc.), Indian, Italian, French, Albanian, Persian, Portuguese, Assyrian, Spanish, Greek, Nigerian, and Turkish cuisines, and in those derived from them. 
• It is also widely used in Caribbean cuisine.
• Thyme is often used to flavour meats, soups and stews. 
• It has a particular affinity to and is often used as a primary flavour with lamb, tomatoes and eggs.
• Thyme, while flavourful, does not overpower and blends well with other herbs and spices. 
• In some Levantine countries, and Assyrian the condiment za'atar (Arabic for thyme) contains thyme as a vital ingredient. 
• It is a common component of the bouquet garni, and of herbes de Provence.
• Thyme is sold both fresh and dried. 
• The fresh form is more flavourful but also less convenient; storage life is rarely more than a week. 
• While summer-seasonal, fresh thyme is often available year-round.