Thyme

Thyme (Thymus vulgaris) is a low, woody-stemmed Mediterranean perennial with tiny leaves and an earthy, slightly minty flavor that holds up beautifully to long, slow cooking. Common thyme is the workhorse culinary variety, while lemon thyme offers the same low, spreading habit with a bright citrus note layered over the classic thyme flavor.

Growing Thyme

Thyme thrives in the same lean, well-drained, sun-baked conditions as rosemary and oregano, and actually performs worse in rich soil, growing leggy with diminished flavor. Its low, spreading habit makes it a natural choice for tucking between paving stones or draping over the edge of a raised bed or wall, where its foot traffic-tolerant creeping varieties release fragrance when brushed against.

Culinary Uses

Thyme's flavor deepens rather than fades with long cooking, making it a staple of stocks, braises, and slow-roasted meats — it's a core ingredient in bouquet garni and herbes de Provence alike. Fresh sprigs are typically added whole to a simmering pot and removed before serving, since stripping the tiny leaves from the stem individually is tedious work best avoided.