Originally published in the Herb of the Month section of the Coop-News, the monthly newsletter serving the Boston, Cambridge, and Arlington Food Co-ops in March 1991

Thymus vulgaris

Thyme is one of those herbs that is in almost everyone’s kitchen cabinet. By itself or with other herbs, its flavor enhances a variety of foods and dishes. A pinch of thyme has saved more than one of my culinary creations and I suspect that I am not alone in this.

Thyme is most often described as savory and pungent and is used extensively in Western cuisine. Along with parsley, marjoram, and bay leaf, it is a basic ingredient of the bouquet garni and is also used with sage and marjoram in a mixed herb blend. These combinations are excellent for long-simmering stews, stuffings, marinades, and casserole dishes containing meat, poultry, and/or vegetables. For a lighter, more summery flavor, it can be used in a “fine herbe” blend with chervil, chives, parsley, and tarragon. On a more exotic note, thyme is combined with parsley and orange peel in Provençal beef stews cooked with wine and olives.

By itself, thyme complements the flavor of many vegetables including eggplant, summer squashes, tomatoes, and onions. I often use it in lentil soup. A dash added to eggs or broiled fish can imbue such simple fares with subtle elegance. Try using thyme in bread or biscuit recipes. By itself or with other herbs, it will produce a wonderful aroma in your kitchen as well as add a warming touch to your baked goods. It can also be used as a flavoring for oils and vinegars.

Thymus citriodorus, or lemon thyme, is a variation of thyme which deserves mention. Although it is similar in taste and qualities to common thyme, its milder, lemony flavor lends itself especially well to lighter-tasting foods such as fish, poultry, and eggs. Carrots respond well to the addition of lemon thyme as do light sauces and salad dressings.

Since ancient Roman times, thyme has been used to flavor cheese and alcoholic brews, although it was not then in common use as a cooking herb. The Greeks believed thyme to invigorate and inspire courage in a person; the Greek word thumus, which means courage, is a possible root of its name. The more accepted derivation is from the Greek word meaning ’10 fumigate.” Thyme was often burned as incense in sickrooms, which implies that the Greeks and Romans were aware of thyme’s antiseptic qualities.

Thyme has long had the reputation of being an “old-time remedy.” and has been included in many gardens for its soothing, healing qualities as well as for culinary use. My favorite way to use thyme is mixed with sage in a tea for a cough and sore throat; I sometimes add mullein to relieve congestion.

An infusion of thyme (one ounce to a pint of water steeped for at least an hour) can be taken either hot or cold, depending on the problem you are treating. Taken hot, it acts as an antispasmodic, helping to relieve coughs; as an antiseptic and expectorant, it helps clear up cold and flu symptoms. In stronger doses, it brings on perspiration; as a tea, it can ward off headaches. Thyme is reputed for improving eyesight and clearing the mind and, taken at bedtime, is a cure for nightmares. When taken cold, thyme is effective in relieving digestive problems such as stomach cramps, dyspepsia, and diarrhea.

Most herbalist have no reservations about using this herb although Jethro Kloss, in Back to Eden, warns us “not to make a habit of using thyme.” I am not sure why, although taken hot, thyme can act as an emmenagogue, so it should not be used medicinally as a tea during the first few months of pregnancy.

Thyme is certainly a good herb to have around – you may even want to try growing some in a pot or in your garden. It is an attractive plant and grows well in poor soil. Just check and make sure that you have the common thyme; other varieties are more decorative but lack flavor. If you are not a gardener, don’t feel that you are missing out too much by buying thyme off the shelf. Although it can be used fresh, its flavor comes out best when it is dried, and it will stay potent for at least a year if it is stored properly. So, for cooking or for colds, make sure you have the thyme!

Disclaimer: Any medicinal information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment.