Common Thyme
Botanical Name: Thymus vulgaris

Thyme is a perennial to 40cm with tiny pointed leaves; it gets white flowers in spring/summer.

Egyptians used thyme to embalm their dead, Romans strewed thyme on floors to repel venomous creatures. They flavoured their cheese with it. And for centuries bees on Mt Hymettus near Athens have produced a famous wild thyme honey.

The leaves can be used in stews, soups, roast chicken, meat, eggs and fish. Use in stuffing or sprinkle over baked vegetables. Nice stirred through cooked mushrooms and omelettes or sprinkled on sardines.

Thyme is antiseptic and can be used for colds (throat and chest), bronchitis, coughs, asthma, laryngitis. Thymol destroys bacteria and fungus use externally for fungal infections, bites, aches and pains. Many pharmaceutical gargles, cough drops, mouth washes, and vapour rubs contain thymes constituent thymol.

Growing Conditions

Thyme likes a well drained soil in an open sunny position. Suitable for a neutral to slightly alkaline soil it will grow happily in a rock garden. Thyme does not like wet feet and will grow well in a container on a sunny windowsill or veranda. Regular tip pruning from when the plant is young will ensure plenty of soft tips for adding to meals.