“I know a bank whereon the wild thyme blows.”

— William Shakespeare, A Midsummer Night’s Dream

In William Shakespeare’s world, two types of thyme — garden thyme and wild thyme — were identified. In his play A Midsummer Night’s Dream, Fairy King Oberon describes the bower of wild thyme where his wife, QueenTatania, lay. Fairies and thyme were closely connected in Elizabethan England; when the Bard spoke of thyme, everyone knew he was referring to fairyland.

Folklore and magic surrounded the herbaceous plant, which was used in spells and enchantments. Thyme provided an entrance into the fairies’ realm. It was the key ingredient in a potion that enabled the user to see them, especially if taken during the summer solstice on a midsummer’s night.

A Walk Through Thyme

Thyme is the English name for the genus Thymus, a member of the Lamiaceae family that includes around 350 species of perennial shrubs and subshrubs. The best-known plants in all the species are the aromatic kitchen herbs.

Hippocrates regarded thyme as an important medicinal herb. Greek Dioscorides, the father of pharmacognosy, discussed the medical uses of thyme in Materia Medica (65 A.D.), his medical text that was a basis for the practice of herbal medicine until the 16^th century. The Romans used thyme in wine production and to flavor and preserve cheese. During Roman rule, thyme was introduced to Northern England — where the Britons adopted it as their own.

Monastic apothecary gardens included thyme. Monks and herbalists dispensed herbs and treatments based on existing Greco-Roman medical knowledge. Scholars think the word thyme may have come from thymόs, signifying “spiritedness, courage … striving toward what is noble.” For millennia, thyme symbolized courage; the association continued in medieval times. During a jousting tournament, a knight would receive a token of courage from a noble lady, perhaps a scarf embroidered with flowering thyme or one with thyme sprigs woven into the fabric. Nosegays with thyme helped neutralize strong odors and were believed to protect against the plague.

Turkey Thyme

Thyme is on equal footing with sage as a seasoning for Thanksgiving turkey. It was a favorite herb even before Abraham Lincoln established the holiday’s official date in 1863. Its delicate, woodsy flavor complements the meat, and it is accessible during the winter. In America’s first cookbook, American Cookery (1796), Amelia Simmons called for “a little sweet thyme and marjoram” for a turkey stuffing, with cranberry sauce, mango, or pickles served on the side.

Culinary educator Juliet Corson, a New York Times contributor from 1875 to 1880, wrote in Practical American Cookery (1886), “… use any herb except sage” in mashed potato stuffing for roast turkey. She preferred thyme, marjoram, or savory; sage was for goose and duck. White House Executive Chef Cristeta Comerford soaks the Thanksgiving turkey in a brown sugar brine with a bunch of fresh thyme for 12 hours.

Thyme for Health

Better health may only be a sprinkle away! Scientific research shows that thyme has valuable therapeutic properties due to its high level of essential oil with thymol. Oil of thyme has one of the highest antioxidant levels among herbs, with equally high antimicrobial properties.

Common thyme oil (Thymus vulgaris L.) and Spanish thyme oil (T. zygis) specifically help defend against tooth decay and gingivitis. Thyme oil is added to toothpastes, protective dental varnishes, and Listerine antiseptic mouthwash. It’s also found in cough drops and Vicks VapoRub, a topical ointment for cough suppression. Hot thyme tea relieves coughs; a stronger infusion helps heal gum infections. The diluted oil also is good for skin infections and athlete’s foot. In World War I, thyme oil served as a battlefield antiseptic. Seven eco-friendly disinfectants and sanitizers with the active ingredient thymol will kill the COVID-19 virus, according to the Environmental Protection Agency.

What Thyme Is It?

The Old World species T. vulgaris L., also referred to as common, garden, or English thyme, is the kind most often used for cooking. The dwarf, evergreen subshrub — a relative of the native wild thyme in the Mediterranean — has become widely naturalized with many subspecies. Its earthy flavor has floral notes that pair beautifully with foods, even sweet ones with chocolate. Drying intensifies its herbal perfume and taste.

The subspecies German thyme, also known as winter thyme, is a cold-hardy, upward-growing plant. Similar to common thyme, the tiny leaves have a distinctive aroma and flavor that complement hearty dishes. French thyme, or summer thyme, has a delicate, sweet taste with revolute, meaning slightly curled, aromatic leaves. Essential to French and Creole cuisines, it is a cornerstone of French bouquet garni and herbes de Provence seasonings.

Several species and cultivars offer the aromas and flavors of citrus fruits. Greek botanist Theophrastus wrote about tufted thyme flowers, T. caespititius, used in perfumes. The fragrant herb’s tangerine flavor shines in the kitchen too. T. x citriodorus, or lemon thyme, is an old species with rose-lavender blooms, variegated foliage, and a zesty lemon scent and flavor. It is good with roast turkey or seafood chowder. The ancient Greeks associated sweetness with thyme; add lemon thyme to a posset, shortbread, or honey cake.

Heavy blooming, ornamental thymes aren’t the best culinary choices since they have less flavor and can be tedious to harvest. They bring great beauty to the garden and help control erosion. T. serpyllum — wild thyme, mother-of-thyme, mountain thyme — is related to the wild thyme found in Northern Europe during the Middle Ages. The epithet serpyllum refers to a creeping nature.

Creeping thymes are durable, soft-scented ground covers that are drought tolerant when established. They add character to garden paths, rock gardens, and xeriscapes. Their nectar-rich flowers entice butterflies and bees. Creeping thyme and hanging baskets have a great affinity for one another. Cultivars include T. serpyllum ‘Coccineum’, red mother-of-thyme, which produces a stunning profusion of rose-red flowers. The pretty pink blooms of T. serpyllum ‘Pink Chintz’ are reminiscent of a miniature chintz fabric print.

T. praecox, mother of thyme, smells and tastes like oregano. T. praecox ‘Minus’ is sold under a bewildering number of names and refers to creeping thyme with the tiniest leaves — ideal for a fairy garden! T. pulegioides, Pennsylvania Dutch tea thyme, was used by the Pennsylvania Dutch to make herbal tea during the American Revolution.

T. herba barona, caraway thyme, contains carvone, a chemical component that provides a caraway flavor and aroma. It grows in humid conditions better than other species. The epithet barona refers to the roast beef of Old England — a gargantuan piece of thyme-seasoned beef, often the centerpiece of a royal Christmas dinner.

Within the Thymus species, plant diversity is vast. Species freely hybridize with one another; plants can have multiple common and botanical names. Many have a confused identity with names misapplied. As with oregano, sorting out thyme’s tangled nomenclature is challenging, especially with the old British cultivars. The best way to choose a plant is to rub and smell a leaf, then take a nibble, if possible. If you like it, it’s right for cooking. Buy plants from a knowledgeable source. Propagate by cuttings or layering to assure plant consistency. Use organic, heirloom seeds when possible.

Thyme for Bees

Garden thyme loves full sun and insists upon well-drained soil. Overwatered plants are susceptible to fungal diseases and root rot; mulch with small stones to protect foliage from wet soil. Container plants need good drainage too. Shrubby plants with tiny leaves can be clipped and trained to form neat bonsai plants. Aromatic thyme will help discourage wild deer from turning your garden into an “all-you-can-eat” buffet. They will dislike the herb’s strong scent and taste, but you’ll certainly win favor with the fairy folk! 

Honeybees go crazy for wild thyme blossoms like those blanketing the slopes of Mount Hymettus in Attica, Greece. They produce thick, perfumed Greek honey, highly esteemed since ancient times. Aristotle declared Attica honey, T. capitatus, to be the finest. Why not infuse local honey with a bundle of fresh thyme sprigs for a few days? When you like the taste, drizzle it over Stilton, goat cheese, fresh figs, sliced apples, or pears. Or make honey-thyme ice cream. For a crusty bread dip, spoon the thyme-infused honey on a small plate. Drizzle with fine olive oil; add toasted pine nuts.

Everyone needs more thyme in their lives!