The Vine
Being a longtime gardener, I can safely say one of the easiest herbs to grow is thyme. It deserves a place in every garden because it offers so much more than great flavor.
One of nature’s most versatile herbs, thyme shines in the kitchen, supports a variety of therapeutic uses, attracts pollinators and adds beauty and fragrance to the landscape. Its long history as both a culinary and medicinal plant makes it a valuable addition to any home garden.
Thyme contains thymol, a powerful antiseptic, antifungal and antibacterial compound that’s been used to treat coughs and sore throats, digestive and respiratory issues, wounds and more, and research shows it also may have sedative, anti-rheumatic and anti-cancer benefits.
Thyme has been used for thousands of years. The Romans added it to bathwater. Ancient Romans and Greeks burned thyme bunches to purify their homes and places of worship, and to evoke courage. The Egyptians used it for embalming to aid the soul in passing on. In Victorian England, wild thyme was proof that fairies had danced the night away where it was found.
Thyme is a low-growing, hardy Mediterranean herb that flourishes in dry, sunny conditions and consistently returns every year, provided you add a layer of mulch to withstand New York’s winter climate. It likes six to eight hours of sunlight and needs watering only once a month. If you are going to plant it in a pot, opt for clay or terra cotta. For the soil, think sandy or loamy instead of moist. Adding lime to your soil helps provide ideal conditions. Choose a slow-release organic fertilizer for best results. Be careful with fertilizer, though, because too much foliage can dilute its fragrant oils and flavor.
There are three main species of thyme:
- Wild/creeping thyme (or mother of thyme), an ornamental that creeps along the ground or stone pathways
- Lemon (or golden lemon) thyme, an ornamental or culinary species that has a lemon scent in addition to a minty quality
- Common thyme, used for culinary and medicinal purposes
Use thyme sprigs whole throughout the summer, or cut the sprig and pull off the leaves, sliding your thumb and forefinger down the sprig from the tip to the cut end. When your plant starts to flower, cut the top half of the sprig and hang it in bundles in a dry spot indoors. Once the leaves are completely dry, pull them off the stems and store them in a jar for future use. Being one of the most versatile herbs, it’s delicious added to meat, poultry or fish, soups, stews, beans, mushrooms, and vegetable dishes. It is a staple in European cooking, being part of the traditional French bouquet garni of parsley, thyme and bay leaf. It can also be added to baked bread or even a nice cocktail!
Thyme preparations have been recognized in Europe for treating productive (chesty) coughs associated with the common cold, and have been approved in Germany for treating coughs and respiratory infections. It is used worldwide in herbal therapies for its various health properties.
To make a thyme tea: Add 2 teaspoons of crushed fresh or dried thyme leaves to a cup of boiled water. Steep for 10 to 15 minutes and strain.
For me, I love thyme in any chowder I make — it’s actually the star in my corn chowder (which my wife says I make too much of!), and my Manhattan clam chowder can never have enough thyme.
So, whatever your favorite meal or cocktail might be, isn’t it about time you tried using just a little more thyme?
Top image source: HandmadePictures from Getty Images, via Canva.com
