Other Definitions
thyme (dict)
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ThymeAbout 350 species, including:
Thymus adamovicii
Thymus bracteosus
Thymus broussonetii
Thymus caespititius
Thymus camphoratus
Thymus capitatus
Thymus capitellatus
Thymus carnosus
Thymus cephalotus
Thymus cherlerioides
Thymus ciliatus
Thymus cilicicus
Thymus cimicinus
Thymus comosus
Thymus comptus
Thymus doerfleri
Thymus glabrescens
Thymus herba-barona
Thymus hirsutus
Thymus hyemalis
Thymus integer
Thymus lanuginosus
Thymus leucotrichus
Thymus longicaulis
Thymus longiflorus
Thymus mastichina
Thymus membranaceus
Thymus montanus
Thymus nummularis
Thymus odoratissimus
Thymus pallasianus
Thymus pannonicus
Thymus praecox
Thymus pseudolanuginosus
Thymus pulegioides
Thymus quinquecostatus
Thymus richardii
Thymus serpyllum
Thymus striatus
Thymus thracicus
Thymus villosus
Thymus vulgaris
Thymus zygis Thyme (Thymus) is a genus of about 350 species of aromatic perennial herbs and sub-shrubs to 40 cm tall, in the family Lamiaceae. They are native to Europe, north Africa and Asia. The stems are thin and wiry; the leaves are evergreen in most species, arranged in opposite pairs, oval, entire, and small, 4-20 mm long. The flowers are in dense terminal heads, with an uneven calyx, with the upper lip three-lobed, and the lower cleft; the corolla is tubular, 4-10 mm long, and white, pink or purple. Common Thyme T. vulgaris is a very commonly used culinary herb. It is a Mediterranean perennial which is best suited to well-drained soils and enjoys full sun. Citrus Thyme T. x citriodorus (T. pulegioides x T. vulgaris) is also a popular culinary herb, with cultivars selected with flavours of various Citrus fruit. Woolly Thyme (T. pseudolanuginosus) and Creeping Thyme (Thymus serpyllum) are not culinary herbs but are attractive ground covers. Wild Thyme (Thymus serpyllum) is an important nectar source plant for honeybees. All thyme species are nectar sources, but wild thyme covers large areas of droughty, rocky soils in southern Europe (Greece is especially famous for wild thyme honey), as well as in similar landscapes in the Berkshire Mountains and Catskill Mountains of the northeastern US. Thyme is often used to flavour meats, soups and stews. It is used in French cuisine, where it is an important element in a bouquet garni, as well as in Herbes de Provence. It is also widely used in West Indian cuisine. In Jordan the condiment zahtar contains thyme as vital ingredient. Thyme should be added early in cooking so that its oils have time to be released.
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