Thyme is an essential ingredient in cooking; it is one of the best-known and widely used culinary herbs. Thyme may be considered the most important herb in French cuisine and is frequently an ingredient in Mediterranean, Italian, Greek, Middle Eastern, Moroccan, Jamaican, and American cooking. It is a component in herbes de Provence and bouquet garni.

The tiny leaves of the thyme plant are not much bigger than a peppercorn, are mild and unpretentious, and blend well with meats, pork, seafood, poultry, vegetables, soups, sauces, stocks, stews, casseroles, salads, and dressings. Whether added fresh or dry, thyme maintains its distinct flavor when cooked. Since it mixes well with other spices and herbs, it can be considered the most accommodating herb in the kitchen.

With more than 100 varieties of thyme to choose from, there is sure to be one to fit every taste. Lemon thyme is among the most common varieties. Other types include: silver thyme, English thyme, and French thyme. These creeping plants do not grow very large and can be slightly bushy.

Named for a Greek word meaning courage, thyme has many uses besides culinary flavoring. Ancient Roman soldiers added thyme to their baths to invigorate themselves in battle. Women sewed thyme leaves into the garments of their knights as a symbol of good luck. Egyptians used thyme in embalming.

More practical uses are as an immediate garden antiseptic to be used to clean cuts and scratches. Laboratory tests have shown that thyme can destroy many forms of fungus and disease-causing bacteria. The leaves, eaten directly from the plant or brewed as tea, can aid gastroenteritis, coughs, and menstrual cramps, as well as hangovers. When in doubt, use thyme!