Thyme

Species and Selections
There are dozens of selections of thyme. The basic difference between them is that some are grown for culinary use and others are used primarily in landscaping. Both types are edible, but creeping thymes are usually small and tedious to harvest and are therefore more valuable as ground covers.

Garden thyme (Thymus vulgaris), also known as common, English, or French thyme, is most often used as a seasoning. The flavor of this hardy perennial is pungent and strong. Plants grow upright and range in height from 8 to 12 inches depending on the selection. Trim plants to keep them neat and to prevent them from getting too woody. English thyme has dark green, oval leaves, and French thyme has narrow gray leaves.

One of the most popular culinary thymes, lemon thyme (Thymus serpyllum) is known for its enticing lemon scent and taste. Sometimes listed in catalogs as Thymus x citriodorus, it is a hardy perennial that grows 4 to 12 inches tall. Leaves may be green or edged in yellow, depending on the selection. Lemon thyme spreads rapidly and bears pinkish flowers in summer. The green form is the best for culinary use.

Known for its beautiful rose-purple flowers that bloom in early summer, caraway thyme (Thymus herba-barona) has a mild caraway flavor. It is a hardy perennial that grows 2 to 5 inches tall, with narrow green leaves. Caraway has a neat growth habit that requires minimal pruning; however, the plant spreads rapidly.

Mother-of-thyme (Thymus praecox Arcticus), also called creeping thyme, grows 3 to 5 inches tall and is used primarily as an ornamental. It has tiny oval leaves and bears purple flowers in early summer. Plants spread by rhizomes. Cut this selection to the ground in spring to get rid of the ragged growth left from winter. Mother-of-thyme is not reliably hardy north of Zone 7. There are a number of selections with different flower and leaf colors.

Harvest, Storage, and Use
Harvest thyme leaves as you need them. The flavor is most concentrated just before plants bloom. Strip leaves from woody stems before using. Keep the stems on coals when grilling to add flavor to foods.

Because thyme usually stays green through the winter, it does not need to be preserved. But for convenience, thyme can be easily dried, stored in oil, stored in vinegar, refrigerated, or frozen. Let the foliage air-dry. Store in an airtight container.

Make thyme butter for basting seafood, chicken, or pork. Add thyme to mayonnaise (2 tablespoons fresh chopped thyme to 1 cup mayonnaise) for sandwiches or to dried beans, meat stews, or vegetables, such as cabbage. Use it to flavor rice or new potatoes (along with garlic, butter, and Parmesan cheese). Add thyme to any slow-cooked dish (especially soups and stews) and to sautéed vegetables, broiled or roasted meat or poultry, breads, and sauces.

Thyme is also one of the best herbs to use for wreaths and other crafts.

Troubleshooting
Thyme can suffer from root rot and fungal diseases if not given proper drainage. The herb also attracts spider mites.