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Thyme (/ˈtaɪm/) is an evergreen herb with culinary, medicinal and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus Thymus of the mint family (Lamiaceae), and a relative of the Oregano genus Origanum.
Thymus vulgaris
Thyme (/ˈtaɪm/) is an evergreen herb with culinary, medicinal and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus Thymus of the mint family (Lamiaceae), and a relative of the Oregano genus Origanu. Thyme is best cultivated in a hot, sunny location with well-drained soil. It is generally planted in the spring, and thereafter grows as a perennial. It can be propagated by seed, cuttings, or by dividing rooted sections of the plant. It tolerates drought well. The plants can take deep freezes and are found growing wild on mountain highlands. Along the Riviera, it is found from sea level up to 800 m. Thyme is sold both fresh and dried. While summer-seasonal, fresh greenhouse thyme is often available year round. The fresh form is more flavourful, but also less convenient; storage life is rarely more than a week. Although the fresh form only lasts a week or two under refrigeration, it can last many months if carefully frozen.
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