Thymus vulgaris, common thyme, was used by the ancient Egyptians in the embalming of the dead. Ancient Greeks used it in the baths and as incense in the temples. The Romans spread it throughout Europe as they used it to purify their quarters and to flavor cheese and liqueurs. It was widely believed to be a source of courage. During the middle ages it was placed beneath pillows to prevent nightmares and insomnia. Ladies gave the knights gifts of thyme. It was used as an incense and was placed in coffins, believing it would assure passage into the next life.

Growing Thyme

Thyme is a perennial, meaning it will die back in the winter and return each spring, lasting for years. It is best grown in a hot, sunny location and it prefers a well drained soil. It appears in both an erect growing habit, (the culinary varieties) and a creeping form. The latter is used extensively as a ground cover, especially between paving stones. It will accept foot traffic and emits a pleasant aroma when crushed. Some varieties produce abundant necters and attract both bees and butterflies. Thyme honey produced by the bees is highly prized. It can be container grown or placed in the garden. It does not require frequent watering and can easily be overwatered.

Harvesting Thyme.

Thyme may be harvested once it has reached a length of 6 inches. It is harvested by cutting off stems to within an inch of the ground. It is best to harvest no more than 1/3 of the plant at a time. Leaves can be removed from the stem by holding the sprig at the cut end and sliding the fingers downward. Generally, if a recipe specifies a bunch of Thyme it means the whole sprig. If the quantity is specified a spoons it is referring to leaves.

Using Thyme

Thyme is often used as the primary flavor for lamb, tomatoes and eggs, although it is used to flavor man meats, soups and stews. It is the basic seasoning in Lebanese, Syrian, Jordanian, Palestinian, Libyan , and most Mediteranian cultures.