Thyme is the herb (dried aerial parts) of some members of the genus Thymus of aromatic perennial evergreen herbs in the mint family Lamiaceae. It has culinary, medicinal, and ornamental uses, and the species most commonly cultivated and used for culinary purposes is Thymus vulgaris.

Thyme retains its flavour on drying better than many other herbs. Thyme is a common component of the bouquet garni, and of herbs de Provence.

Thyme is an extremely fragrant Mediterranean herb that has been used in Italian, French, and Middle Eastern cuisine for centuries. It has made its way around the world and can be found in American and Caribbean dishes as well.

Thyme is one of those herbs that can stand up to long cooking times and is actually better for dishes that will be braised for hours. The extra cooking time makes it mellower.

Did you know?

Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage. In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares. In this period, women also often gave knights and warriors gifts that included thyme leaves, as it was believed to bring courage to the bearer. Thyme was also used as incense and placed on coffins during funerals, as it was supposed to assure passage into the next life.