We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Thyme?

Mary McMahon
By
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Thyme is a culinary herb native to Southern Europe, and used widely in European cuisine. It has a faintly lemony flavor that goes well with vegetables, poultry, fish, meats, stuffings, and sauces, and it is available in both fresh and dried form at many markets. Thyme can also be grown in a windowsill herb garden with relative ease, as it enjoys full to partial sun and relatively dry soil. In addition to use as a culinary herb, it also makes an excellent aromatic ground cover for gardens, as it has a creeping growth habit and will spread rapidly in the right spot in the garden.

The species of thyme most commonly used in food is Thymus vulgaris, but there are hundreds of others, including English, French, and lemon thyme, a yellowish variety that has a strong lemon scent and flavor. In all cases, it is the small, tender leaves that are used for seasoning, while the thin, woody, and sometimes wiry stems are avoided. The small clusters of white to pale purple flowers, which form distinctive balls at the end of the stems, are also usually avoided for cooking, although they are sometimes used in teas and herb sachets.

Like many other culinary herbs, thyme is extremely hardy, although it is sensitive to frost. It has evergreen simple leaves that range in color from almost grayish to rich green, and if harvested with care, the leaves can be used year round. Some cooks in frost-prone areas grow a plant through the spring and harvest the bulk of the leaves in the summer, drying them for use in the winter. If the leaves are dried, rather than fresh, cooks should keep them in an airtight container in a cool dark location to keep as much of the flavor as possible, and discard the leaves after one year of storage.

European cuisine, especially French food, relies heavily on thyme as a seasoning. It is a major constituent in most French herb mixes, especially those used in the Southern regions of France, and commonly appears in French seafood dishes. Italian cooks also use the herb, and many Greeks cultivate lemon thyme to season dolmas and other ethnic dishes. Some North African nations use it as well, especially in Moroccan food. Because of the mild flavor, it is difficult to over-season food with thyme, and it is a versatile culinary spice which should be stocked in every herb cupboard.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments

By anon41642 — On Aug 16, 2009

Why is it good for the health?

By anon33032 — On May 31, 2009

Would horses be able to eat thyme? Just wondering.

By sputnik — On Jul 27, 2008

Thyme is an evergreen, low-growing shrub. It can be enjoyed all year round. There are a few different varieties of thyme. There is caraway thyme that has an aroma of caraway as the name implies. Lemon thyme of course has citrus flavor and common thyme has the strongest flavor of them all. Thyme is a good partner to parsley.

Mary McMahon

Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.