thyme

thyme, (Thymus vulgaris), pungent herb of the mint family (Lamiaceae) known for the aroma and flavor of its dried leaves and flowering tops. Thyme is native to Eurasia and is cultivated throughout the world. It is used to flavor a wide range of foods, including poultry stuffings, fish, eggs, meats, sauces, soups, vegetables, cheeses, and pastas. It is one of the herbs used to flavor Benedictine liqueur and is a characteristic seasoning in the traditional English dish jugged hare. The principal component of its essential oil is thymol, or thyme camphor, which is used in the manufacture of perfumes and dentifrices. Some thyme varieties are grown as ornamental ground covers.

Description and cultivation

Thyme is a small low-growing shrub and is commonly cultivated as an annual, though it can persist as an evergreen perennial in warm climates. The stems are somewhat woody and bear simple leaves that are oval to linear and arranged oppositely. The tiny tubular flowers are borne in whorls along the stems and are typically purple or white in color. Bees are attracted to the flowers, and the thyme honey of Sicily has been famous for hundreds of years.

Preferring neutral to slightly alkaline soil, thyme grows best in well-drained, dry, sandy or rocky soil. It prefers ample sunshine and is resistant to drought and frost. It is mostly grown from stem cuttings or by layering and dividing rooted sections and rarely from the seeds. Leaves and aerial parts of thyme can be harvested throughout the year where the plant grows as a perennial. However, thyme harvested during the spring and summer have the best taste. Dried thyme retains most of the flavors of the freshly harvested plant parts.

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Chemical composition and taste profile

The phenolic compound thymol (2-isopropyl-5-methylphenol) constitutes 35 to 60 percent of thyme essential oil. Its taste has been described by experts as bitter and minty with a hint of warmth. Thyme also has been described as tasting bittersweet with earthy, musty, and herbal notes. The other major components of thyme essential oil include thymol’s isomer carvacrol, α-terpineol, p-cymene, limonene, γ-pinenes, and β-pinene. The composition of thyme essential oil varies with the time of harvest, climate at the place of cultivation, and storage conditions.

Medicinal properties and uses

Traditionally, thyme has been used to treat coughs, epilepsy, headaches, nightmares, depression, gastric ailments, and oral abscesses and inflammation. Thyme essential oil has antioxidant, anti-inflammatory, antinociceptive, anesthetic, antibacterial, antifungal, and neuroprotective activities. As such, in addition to its culinary uses, thyme is used commercially in the manufacture of mouthwash, toothpaste, cosmetics, soaps, pharmaceuticals, feed additives, and pesticides.