Plants in Your Herb Garden: Thyme

Thyme is a favorite choice for herb gardens as it survives harsh winters and provides an appealing addition to your garden layout. There are over 300 species of thyme (Thymus Vulgaris being the most common), including creeping and variegated varieties. A hardy perennial, this herb is native to Europe, South Africa, and Asia.

The Latin "thymus" goes back to the Greek word "thymos", meaning smoke or an incense offering, although the exact history of the word is unclear. The Greek most likely refers to the slight smoke aroma found in the plant. Others suggest that the word is derived from the Greek "thumus", signifying courage.

Thyme has always been popular in cooking, found in meats, soups and stews. It's especially popular in fish, egg and poultry dishes. Add fresh thyme early to cooking to release the oils. Medicinal uses for this herb have been used primarily for respiratory problems. (Consult with your physician before using any kind of herb for its medicinal properties.)

History tells us that the Romans helped spread the use of thyme throughout Europe as they used the herb to purify rooms. Traditionally a symbol of courage, ancient Greeks placed thyme in their baths, and also burned it as incense. In the Middle Ages, maidens would give knights scarves embroidered with thyme images to boost their courage.

Thyme grows easily once established in your garden. It is generally tolerated well in Zones 4-10. In cooler climates, many gardeners cover their thyme plants with a thick layer of mulch during the winter to protect it from the elements. This herb grows from six to twelve inches, and makes an excellent border to any garden.

Plant in a sunny, sandy, well-drained spot for best results. Don't over-water. Thyme grows well in containers, making it easier to bring the plants indoors during the winter months if you don't want to chance the plant's survival in cold weather. Once established, these plants are hardy perennials, only needing to be pruned during the spring and fall.

Leaves can be harvested at any time, but the flavor is at its best right before flowering in the summer. Harvest lightly the first year so that plants have the chance to be established. Pick mid-morning, after the dew has evaporated from the plant. Cut back the stems after harvesting.

Unlike other herbs, thyme retains much of its flavor even after drying. After drying, store in a cool, dry place and you can enjoy this aromatic herb for years to come.