Thymus species
Family: Lamiaceae

There are over 300 species in this genus of aro­matic, evergreen, low-growing shrubs or peren­nial herbs from Europe or Asia. I lowever, only a handful are used for culinary purposes. Thymus species are usually prostrate or creep­ing, and both the leaves and the flowers are mostly very small. They are well suited to alpine gardens, rockeries and borders. Some prostrate species and cultivars are used as lawns, releasing the wonderful aroma of thyme when walked upon. Thyme is one of the herbs used in a bouquet garni, and is often used in stock and soups. Generally cooked with foods, it goes well with rabbit, chicken, lamb and fish.

Species

T. x citriodorus (T. pulegioides x T. vulgaris), lemon thyme, zone 7, is of garden origin. It is a much-branched shrub, the sterns growing to 30 cm (12 in) high, with narrow, lance-shaped leaves and clusters of pale lilac flowers. The entire plant smells and tastes of lemon.

T. herbabarona, caraway thyme, zone 7, from Corsica and Sardinia, is a prostrate shrub with erect flower stems, to 12 cm (5 in) high. The lance-shaped leaves have a very strong smell of caraway when crushed. The light pink flowers are borne on an oblong inflorescence.

T. polytrichus (Synonym: T. praecox), zone 7, from southern Europe, is a creeping, prostrate-growing perennial, to only 5 cm (2 in) high. It has small, dark green, leathery leaves and pale to deep purple flowers through summer. Sub-species britannicus var. albus has white flowers.

T. pseudolanuginosus (Synonym: T. lanuginosus), woolly thyme, zone 6, is a mat-forming peren­nial, growing to scarcely more than 1 cm (½ in) high. It has tiny, hairy leaves and sparse, pale pink flowers.

T. serpyllum, wild thyme, zone 5, is a mat-forming perennial from central and northern Europe, with stems to 10 cm (4 in) high. It has small leaves and tiny, purple flow­ers.

T. vulgaris, common or garden thyme, zone 7, is the species most often grown as a culinary herb. It has tiny, gray-green leaves and purple flowers. Both stems and leaves have the warm, spicy flavor of thyme. There are several cultivars including 'Argenteus', popularly known as the silver thyme because of its silver variegated foliage.

Cultivation

Grow thymes in well-drained, alka­line soil, in full sun. Propagate by division of the clumps in early spring, or from cuttings. Pick the leaves just before flowering, on dry days if possible, to ensure the best flavor. Hang to dry in a shaded, airy place. When dry, strip the leaves from the stems and store in air-tight containers, away from light.

Climate

There are species suited to various cli­matic zones.