Some Thyme for Your Courage
Thymus spp.
Family: Lamiaceae
Perennial Herb
Thyme is the herb of some members of the genus Thymus of aromatic perennial evergreen herbs. Thymes are relatives of the oregano genus Origanum, with both plants being mostly indigenous to the Mediterranean region. Thymes have culinary, medicinal, and ornamental uses, and the species most commonly cultivated and used for culinary purposes is Thymus vulgaris.
Wild thyme grows in the Levant, where it might have been first cultivated. Ancient Egyptians used thyme for embalming. During the Black Death in Europe in the Middle Ages, Thyme was used to treat skin lesions caused by the disease and was believed to help protect against infection. The name, Thyme, is said to be derived from the Greek word thymos or thumos, which translates as “smoke,” perhaps a reference to the fact that Thyme was burned as an incense in ancient Greek temples. Thymos was also used as a descriptor to signify assertiveness or courage; hence the Romans used Thyme as a symbol of bravery, pinning it to their garments before battle or adding it to bathwater to instill vigor and courage. It was similarly used by medieval knights who would wear stems of Thyme on their armor, not only as a symbol of bravery but also because the scent was believed to give them strength on the battlefield. Thyme was even used to treat melancholy or shyness during medieval times, again because it was thought to instill assertiveness and courage.
In our region, Thyme is an evergreen, tidy plant. Most varieties grow about a foot or so tall and slightly wider. Plants bloom with flowers that can range from white to pink or purple in spring or summer. English thyme is pictured here.
Be mindful that there are 341 species of Thymus, native to temperate regions in Europe, North Africa and Asia. Only a few are common in cultivation.
USES
Thyme is used in cuisines around the world and is often combined with other savory herbs, such as in Herbs de Provence, a classic blend of dried herbs used in French and Mediterranean cooking, or in a bouquet garni, a bundle of fresh herbs traditionally made with parsley, Thyme, and bay leaf. Thyme is typically used in savory dishes like braised or roasted meats, fish, or vegetables, as well as in savory baking, and is well-suited for long-cooked applications as it slowly releases its flavor. It can be used to season soups, stocks, marinades, stuffing, and casseroles and can even be used to garnish and flavor beverages from teas to cocktails or liqueurs, notably Benedictine, a classic French herbal liqueur. Thyme pairs well with seafood, red meat, poultry, root vegetables, autumn fruits, eggs, cheese, beans, olive oil, lemon, and other savory herbs like rosemary, sage, marjoram, oregano, and basil. Fresh Thyme should be loosely wrapped in a damp paper towel and stored inside a sealed bag in the refrigerator for two weeks. Dried Thyme should be tightly sealed in a container and stored in a cool, dark place where its flavor will maintain potency for a couple of years.
PRESERVATION
Thyme is best used fresh, but it can be dried for future use.
GROWING
SEASON & PLANTING
Plant thyme anytime in well-drained soil. Plants are usually available as starts in nurseries, though seed is sometimes available for people who aren’t intimidated by the seed. If you plant from seed, start them in spring when the night temperatures are up, usually mid spring.
SOIL & NUTRITION
Well-drained, amended garden soil is the best for thyme. Feeding occasionally keeps plants full-looking, particularly if you are actually using thyme, which all good cooks do.
TEMPERATURE & SUN EXPOSURE
Plants can grow in full sun if not subjected to reflective heat from sidewalks, gravel, and other reflective surfaces. Part sun is fine too, but be careful not to over-shade your thyme plants. Most thyme varieties/species can take very cold temperatures, to around -20°F. You don’t have to cover thyme plants in our region.
WATER
As long as the soil drainage is good, water thyme somewhat regularly. In our region, plants have a problem with drying out more than anything.
HARVESTING
Cut tips as needed. Some people keep plants from flowering—flowering won’t cause any real issues, but pruning the plants back keeps them bushier and produces more foliage, which is what is wanted. Some people use the flowers in cooking, or in vinegars.
WILDLIFE
Occasionally, noctuid moths may feed on plants. They grow back quickly so long as they have the proper amount of sun and water.
INVASIVENESS
Thyme does not seem to be escaping cultivation in our region.
POPULAR SELECTIONS
Common Thyme (Thymus vulgaris) This is the most popular species used. The varieties of these species can be difficult to tell apart as they are very similar. This species is native to southern Europe from the western Mediterranean to southern Italy.
FRENCH THYME: favored amongst chefs because it is a little more nuanced than either English or German thyme.
ENGLIGH THYME: stronger-flavored than most other thymes of this species found in cultivation. More spreading in growth pattern.
GERMAN THYME: more subtle than English and more upright-growing than the other two. German thyme is said to be more tough—cold and heat hardy.
Citrus Thyme (Thymus citriodorus) The cultivars of this species have citrus overtones. The foliage is more round and larger than common thyme. The origin of this thyme species is uncertain. It was thought to be a hybrid but recent genetic evaluation suggests othewise.
Lemon Thyme: smells like lemon.
Orange Thyme: smells like orange.
Lime: smells like lime.
Silver Lemon: a variegated lemon thyme with silver edges
Caraway Thyme (Thymus herba-barona) As the name suggests, this species has a strong scent similar to caraway, for which it can be used as a substitute in any recipe. This species is native to Corsica, Sardinia, and Majorca.
Mother of Thyme (Thymus praecox) This is a creeping species, lower growing than most. It is native to central, southern, and western Europe.
Breckland thyme (Thymus serpyllum) This is another of the creeping thymes. It is native to most of Europe and North Africa.