Our herb friend Thyme is a scholarly introvert and a bit of a history buff. Given a chance, researching Thyme will take you on a trip that spans several centuries and continents!

Thyme is a member of the mint family and originally originated from the southern Mediterranean. A friend of many ancient cultures, Thyme is believed to have been grown by the Sumerians as early as 3000 BC. Thyme was also widely used as an embalming herb and thought by the Egyptians to be a powerful aid to those making their passage into the next life.

From adornment and perfume to medicine and symbolism, the Ancient Greeks loved Thyme. Greek maidens wore garlands of Thyme to make them “irresistible,” while the Greek physician Dioscorides mentions Thyme in his De Materia Medica which served as a medical standard for 1500 years! Telling someone that they “smelled of Thyme” was a very high compliment as this meant their courage was beyond question. Both the Greeks and Romans burned it purify their homes and temples as well as evoke courage and strength in all who inhaled it. Even the word thymus is of Greek origin meaning courage. In the Roman era, it was a favorite herb of emperors, due to their belief that if you ate it with a meal it would protect you from being poisoned.

It was the traditional gift as well as good-luck pocket charm given to solders during the middle ages to aid in bravery as well as serve as a visual badge of armor often embroidered on Knight’s scarves. It was said that sleeping on a pillow containing Thyme would restore courage to a hesitant or frightened soldier. In Medieval Europe, Thyme was also a common strewing herb, placed on the floors of dwellings to both repel insects and mask unpleasant smells.

In the 1340’s, while the Bubonic plague was ravaging Europe, Thyme was used as a protection against the Black Death, as well as to aid in giving comfort for the afflicted. Whether or not it did much, is hard to say, though we do know Thyme contains a chemical compound known as Thymol, that is a very powerful antiseptic. Thymol’s antiseptic properties are still used widely today in mouthwash, acne medication, hand sanitizer, and even cleaning products. In the Victorian, age before infections were really understood, thyme was used in the treatment of wounds by 19th century nurses, mostly in the form of pre-soaking bandages in this herb’s tea. It was also widely associated with fairies in Victorian lore. Commonly believed that if you discovered a patch of thyme growing in the woods, it was where fairies had danced the night away, leading to lots of little girls camping nearby hoping to catch a glimpse of this magical sight.

This herb has been widely used, both culinary and medicinally, in monasteries for centuries along with Rosemary and Sage. Monks commonly used it in protection against spoilage and food-borne illnesses in the days before refrigeration and food safety. Thyme was also well known in the literary world. Shakespeare, Kipling and Sir Francis Bacon all write of Thyme with glowing words.

Today Thyme is used in teas, natural cough syrups, and can aid in soothing sore irritated throats. It also is sometimes used in the treatment of acute bronchitis and helping to detoxify the body and improve urination. I personally think a few fresh Thyme sprigs is all that is needed to make the most delectable tea! On the other hand, my kids like Lemon and Thyme tea with fresh honey. Either way, I have found it to go a long way in helping improve how we all feel whenever a sore throat strikes.

Most thyme varieties are hardy with a little winter protection in USDA zones 4-9 although flavored Thyme like Lemon, Orange, Caraway, Lavender, and Nutmeg prefer the warmth of zones 6-9. Poor drainage in winter is more often detrimental than the cold. This highly fragrant perennial comes in many varieties both culinary as well as ornamental. This evergreen herb is very drought tolerant and is a favorite among garden pollinators. Preferring full sun and thriving in hot conditions, it does not like to be over watered, very similarly mirroring the preferences of its best friend Rosemary, making them great herb garden companions.

Thyme is best propagated by layering or cuttings. Standard green-leaved kitchen Thyme (like English, French or German Thyme) can be started from seed, but the very tiny seed is hard to collect and germination may take up to a month. Variegated or Flavored Thyme do not reproduce reliable where flavor and aroma are concerned, and must be grown from cuttings or layered plantlets. The easiest way is to simply visit your local garden center or greenhouse.

There are over 350 plants currently classified as Thymus all of which are reportedly edible, but only a few that are actually used as culinary herbs due to the size of the leaves and strength of the plants’ flavor or fragrance. Of these 50 are classified as Lemon Thyme although standard Lemon Thyme, Golden Lemon Thyme and Silver Queen Lemon Thyme are the most commonly used for culinary purposes. Note when purchasing Lemon Thyme trust your nose. Plant labels can be misplaced, but the citrus smell is unmistakable.

When planting in your garden, wait till the soil has warmed to around 70*F. Thyme prefers a well drained soil with a pH of between 6.0 and 8.0. Make sure to pick a place providing ample sunlight. Water only when you soil is completely dry, resist the urge to over water as thyme needs time in-between watering to allow its roots to breath in order to thrive and resist disease. If cared for, Thyme tends to grow vigorously, so give it plenty of space, planting anywhere from 12 to 24 inches apart depending on the variety you purchased. Thyme’s growth patterns are categorized as creeping, mounding and shrubby. Most Thyme fall into the low ground cover level including Nutmeg and Caraway Thyme. Lemon Thyme grow in small mounds while your traditional kitchen Thyme like English, French or German Thyme get woody or shrubby as they age. With most varieties expect a height of between 6-12 inches. Thyme is a proficient bloomer, well liked by bees and other beneficial insects. The tiny flowering stalks come in shades of lavender, white and pink.

Thyme may also be grown in pots, but remember to pair it with its friend Rosemary for best results, due to them both having similar watering and soil preferences. Sage also makes a good pot companion with similar needs, if looking for a third herb for balance. In the garden, Thyme enjoys the company of strawberries, tomatoes, and cucumbers as well as most plants in the Brassica (cabbage) family. It also has been found to be a great companion in the orchard and is well liked and beneficial to most fruit trees.

Thyme can be used both fresh as well as dried, benefiting from regular harvesting. When harvesting, make sure to leave at least 6in of growth, leaving behind the tougher woody stems in order to help your plant flourish. You will find the best flavor tends to be right before blooming, so if going for a bulk harvest, this is the optimum time. With a piney aroma and earthy flavor, it brings a lot to the dinner table in dishes such as our Lemon-Herb Roasted Red Potatoes with a Dutch Oven Variation, as well as in stews, on meat, and in both breads, as well as herb butters.

I also found a recipe for Thyme jelly and even Thyme shortbread cookies! Thyme sprigs and flowers can be added to ice cube trays to make decorative herb cubes for drinks. It is found in the traditional French culinary herb mixes like Bouquet Garni, Herbes de Provence, and can also be found in Fines Herbes. Thyme does not lose it flavor during cooking making it ideal for long slow cooked soups and stews. The list of options simply goes on and on! A staple herb of many cultures and time periods, Thyme opens the door to a wealth of time tested expertise. With it’s sweet warmth and summery freshness Thyme’s small oval shaped leaves tend to brighten our meals and gardens with it’s cheerfulness, so why not give it a try and invite this classic herb friend into your home and garden.

En route to a more flavorful life, the Homesteading Hen