Thyme is a member of the mint family, which also includes many other aromatic culinary herbs, including basil, lavender, marjoram, oregano, rosemary, and sage.

Thyme plants are low-growing, perennial woody shrubs that produce abundant small flowers favored by bees. There are hundreds of species of thyme and countless cultivated varieties — and because the species and varieties also readily hybridize (interbreed), it’s impossible to give a precise count.

Thymus species include:

• Common thyme (Thymus vulgaris, also called garden thyme) is the type found on most spice racks. There are numerous varieties, such as English thyme, French thyme, German thyme, summer thyme, and winter thyme.

• The species Thymus citriodorus includes the many citrus-scented thymes, including lemon thyme, orange thyme, and lime thyme.

• Wild thyme, Thymus capitata, common name za’atar, has been widely used for centuries in traditional medicines and was added to foods to preserve them. The name za’atar also refers to a spice blend that contains thyme and a combination of other herbs, such as oregano and marjoram, along with other spices, including sesame, sumac, cumin, and/or coriander.

• In addition to its value in the herb garden, thyme is also an attractive ornamental and a popular plant for pollinator gardens. Wooly thyme, Thymus pseudolanuginosus, is an inedible species commonly grown as a ground cover.

Thyme not only adds flavor and aroma to foods, but it is also loaded with phytonutrients, minerals, and vitamins. The flowers, leaves, and oil have been used for centuries to treat a range of ailments, including indigestion, asthma, and skin conditions, as well as for pain relief. Thyme contains thymol, a naturally occurring compound that acts as an antiseptic that can destroy harmful organisms, such as infectious bacteria.

Thyme Facts

• In Medieval times, thyme symbolized strength and courage; knights and warriors were given sprigs of thyme before battle.
• The ancient spice blend za’atar, which includes wild thyme, dates back almost 1,000 years, with the type and proportion of ingredients varying not only by region, but even from family to family! Although za’atar originated in Palestine, its popularity quickly spread; it became — and continues to be — a signature culinary herb blend in Middle Eastern and North African cuisines.
• Fresh and dried thyme are generally considered safe to eat or to steep into a tea, although some people may be sensitive to the herb. Thyme essential oil, on the other hand, is highly concentrated and should not be consumed or used on the skin unless properly diluted and/or while under the supervision of a health care provider.
• Thyme oil deters mosquitoes and is an active ingredient in some mosquito repellents. It’s also used in pesticides to help control an array of insects and diseases.
• Thyme oil is an ingredient in some commercial personal care products, such as cosmetics, mouthwashes, and cough suppressants.
• The ancient Egyptians used thyme in embalming procedures prior to the mummification process.

How to grow thyme

Most types of thyme form low-growing mounds 4” to 12” high with wiry branches, tiny leaves, and an abundance of flowers in spring. Like other herbs of Mediterranean origin, such as oregano, rosemary, and sage, it prefers full sun and freely draining, sandy soil with a neutral pH. It is relatively drought-tolerant once established and has the strongest flavor when grown in full sun and relatively poor, dry soil. After three or four years, thyme plants may get too woody and leggy to be productive; when this happens, start over with fresh plants.

Choosing thyme varieties

With hundreds of types to choose from, deciding what thyme to grow can be daunting. If you’re gardening in a region with cold winters, keep hardiness in mind: Common thyme is considered hardy to USDA Hardiness Zone 4; citrus-scented thymes, Zone 5. That said, soggy soils, especially in winter, are more of a risk to the survival of thyme plants than minimum temperatures. Some varieties have attractive variegated foliage, with each tiny leaf edged in white or yellow.

Selecting a site to grow thyme

Choose a site in full sun and well-drained soil. Avoid planting thyme in shady spots or areas with naturally wet soils. Thyme grows well in raised beds and containers as long as they’re filled with loose, well-drained soil.

Sowing thyme

Although you can grow thyme from seeds, they can take up to four weeks to germinate, and the plants grow slowly, meaning you won’t get much of a harvest until the second growing season. It’s much easier to grow thyme from cuttings or established plants, and this also allows you to see and smell the variety. Some varieties can’t be grown from seed and are only available as plants.

Care for thyme plants

Thyme is relatively carefree. Water new plants until they’re established, and then allow soil to dry out between waterings. Plants may benefit from a monthly light application of a slow-release organic fertilizer from late spring to mid-summer. A thin layer of organic mulch helps conserve soil moisture and deter weeds; however, don’t overdo it because too much mulch can lead to root rot. Each spring, cut plants back by one-half to stimulate new growth.

Harvesting thyme

Like many herbs, thyme is best harvested just before flowering, when the leaves are the most flavorful and aromatic. That said, you can harvest a few sprigs any time, and the plant will put out new growth. Ideally, you’ll want to stop harvesting about a month before your first fall frost date to encourage the plant to enter dormancy.

Tips for growing thyme

• You can place sprigs of thyme in soups and stews; the leaves will fall off the stems during cooking, and you can remove the stems before serving.
• To remove the leaves from fresh thyme, hold the stem by the tip and slide your fingers down the stem. Or poke the stem through a small hole, such as the mesh of a sieve, and pull it through.
• To dry thyme, lay the cut stems on sheets of newspaper in a dark, dry location. Once the foliage has thoroughly dried, rub the stems to remove the leaves.

Enjoying your thyme harvest

Although it’s most commonly used in savory dishes such as sauces and stews, thyme can also be used in beverages like lemonade, as well as in berry pies and even ice cream! As a component of so many different world cuisines, thyme is a natural jumping-off point for studies of diverse cultures.

Thyme is an essential component of Italian seasoning blends and herbes de Provence, a classic herb blend used in French cooking. It’s also essential to the Middle Eastern and North African spice blend known as za’atar. Note that the name za’atar can refer to the wild thyme plant or to this spice blend, which features thyme along with sesame seeds, sea salt, sumac, and sometimes other herbs and spices.1

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1Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients (2021, Chronicle Books).