Thyme is an all-rounder in the kitchen. The spice is perfectly suited for dishes with long cooking times or for refining desserts with a sophisticated note. If you have thyme available in your garden or on your balcony, you can use the spice fresh or dry it yourself. In our guide, you will find tips on the care and harvesting of the plant. We will show you the proper use in the kitchen and what the herbal aroma pairs best with.

What is thyme?

Thyme belongs to the Lamiaceae (mint) family and originally comes from the Mediterranean region. In botany, there are over 200 species of thyme. Common varieties known to us include Common Thyme, Garden Thyme, Breckland Thyme, and Lemon Thyme. While certain species also grow wild in Southern Europe, the plant is mainly found in gardens in our latitudes.

The name is derived from the Greek word thymos, which can be translated as life force. Even Egyptians, Greeks, and Romans knew and used the aroma of thyme. In Ancient Greece, it was customary for warriors to ritually prepare themselves before battle with a thyme bath.

Thyme varieties

• Common Thyme (Thymus vulgaris): the classic choice for the kitchen, intensely savory
• Lemon Thyme (Thymus citriodorus): more delicate with a distinct citrus note, good with fish and desserts
• Breckland Thyme (Thymus serpyllum): wild thyme, creeping, mild
• Orange Thyme: with a fruity note, good with poultry and sweets

Thyme in the garden

Thyme loves sun, warmth, and sparse, well-drained soil. It does not tolerate waterlogging. It thrives excellently in rock gardens, herb spirals, or in pots on a south-facing terrace. Water sparingly, protect with a little brushwood in winter — and you're done.

Harvest and drying

You can harvest thyme sprigs throughout the entire growing season. The aroma is most intense just before flowering. To dry, hang the sprigs in bundles in a dry, shady place. Afterwards, strip the leaves from the stems and store them in a dark place in a screw-top jar.

Thyme in the kitchen

Because of its robust aroma, thyme is excellently suited for dishes with long cooking times — the essential oils unfold particularly well during braising. It classically pairs with:

• Braised dishes — Coq au Vin, Boeuf Bourguignon, lamb ragout
• Mediterranean pasta — tomato sauces with thyme
• Roasted poultry — tucked under the skin
• Grilled vegetables — eggplant, zucchini, bell peppers
• Ratatouille and Mediterranean stews
• Herb butter
• Savory bread — focaccia, olive bread
• Apricot tart or honey desserts (especially lemon thyme)

Thyme is part of the classic bouquet garni herb mixture (with bay leaf, parsley) and the Provençal Herbes de Provence.

Storage

Fresh sprigs keep in the refrigerator in a damp cloth for about 1 week. Dried leaves keep in a dark screw-top jar for up to 12 months. Freezing also works well.