Thymus vulgaris (common thyme)
Thyme was the first fresh herb I ever held in my hands. A small bunch in a plastic bag was given to me decades ago by a friend of a friend who was a very enthusiastic gardener.
Even though I cannot recall her name, she is the one who inspired me to grow herbs. At the time, I was living in a townhouse with no yard and no garden. A year later, I moved into a duplex with an entire yard and began my foray into the wonderful world of growing herbs.
Thyme, basil and parsley were the first three herbs I grew. I started them from seed and I remember how amazed I was that the tiny seedlings were so aromatic. From the time they germinated, they gave off their heavenly odor when I rubbed them between my fingers. I’m afraid I lost a few in my over-enthusiasm to smell their lovely, fresh scent.
Thyme is one of the oldest cultivated herbs; the ancient Egyptians used it when embalming their mummies. Throughout recorded history, thyme is used as an antiseptic as well as for the treatment of chronic coughs. Its active ingredient, Thymol, is a major ingredient in both Listerine Mouthwash and Vicks Vapor Rub because of its antiseptic and soothing properties.
It’s known botanically as Thymus vulgaris. Interestingly enough, thyme is one of the few plants that has never been referred to by a “common” name in the English speaking world.
Thyme is a woody perennial that is reliably hardy to USDA Zone 5, although it has survived in my Zone 4 garden with adequate winter protection.
Start thyme seeds indoors about six weeks before frost free weather in your location. Plant outside when all danger of frost has passed.
Plant thyme in unimproved soil. It will grow much better and be more aromatic than if it is grown in the improved soil of a vegetable garden. Thyme grows about a foot high so it is perfect for the front of an herb garden.
Small pink flowers bloom in mid-summer at the ends of the branches. The best time to cut thyme to dry for culinary use is just before the flowers open. Cut in the morning when the essential aromatic oils are at their highest concentration.
Provide winter protection for thyme. If you live in areas with severe winters, mound some dirt around the base of the plant and cover with a layer of leaves or straw. Remove in early spring about the time your chives start to peek out of the ground. Established thyme can take a little cold weather; if setting out brand new seedlings, wait until all danger of frost has past.
Fresh thyme, along with parsley and bay leaf, make up the bouquet garni added to simmering pots of soups and stews. It complements the flavor of virtually any vegetable. A very tasty marinade for meats can be made using only fresh thyme sprigs, olive oil, and wine vinegar. It also makes a very flavorful herb vinegar.
Once you taste the flavor of home grown thyme—whether fresh or dried—you’ll be as hooked on it as I am.
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