Herb & Spice Companion

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HERB & SPICE COMPANION

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THYME

Thymus vulgaris

Flavors: pungent, woodsy, spicy,

with mint and clove

Thyme grows in hundreds of varieties, with common thyme (Thymus vulgaris) and lemon

thyme (Thymus citriodorus) the most widely used in the kitchen. This Mediterranean

herb often grows as a small shrub with stiff, woody stems and small, oval, green leaves.

But its diverse species also includes plants

that are taller, shorter, and more colorful.

Try delicious flavors like orange, oregano,

and caraway.

A staple in Italian, Mediterranean,

French, Creole, and Cajun cooking,

thyme is crucial to French herb blends

such as fines herbes, herbes de Provence,

and many bouquet garnis, as well as to

the Middle Eastern blend za’atar (see rec-

ipes on page 250–251). With its robust

flavor, thyme stands up beautifully to

high temperatures and long cook times.

Use in moderation—too much thyme can

overwhelm other flavors in a dish.

In the Garden

Thyme, a perennial, grows beautifully in containers, especially in clay pots, making it

easy to bring indoors in extreme weather. Just make sure your container is the right

size and offers adequate drainage holes. In humid climates or in heavy soils, improve

drainage by using limestone gravel mulch.

Size: 6 to 15 inches tall and up to 15 inches wide

Container: at least 1 gallon

Light: Full sun

HEALTH BENEFITS

Thyme has a long history of medicinal

and superstitious uses. It was even

included in herbal remedies believed

to fight and prevent the Black Plague.

Today, there’s evidence that thyme

in tea form can help respiratory

illnesses like cough, bronchitis, and

even asthma. Shown to possess

antibacterial, antifungal, and

antiseptic properties, the herb can

also be made into a tincture to treat

skin irritations, acne, minor wounds,

and even nail fungus.

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