This article is about leaves and oils of the thyme thyme replacement. For the active ingredient in thyme oil, see Thymol.

Thymus of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thyme is indigenous to the Mediterranean region. Wild thyme grows in the Levant, where it might have been first cultivated. Ancient Egyptians used thyme for embalming. 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 dividing rooted sections of the plant. The plant can take deep freezes and is found growing wild on mountain highlands. Gas chromatographic analysis reveals that the most abundant volatile component of thyme leaves is thymol 8. Thymol is the principal aromatic component of thyme. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources.

Thyme is sold both fresh and dried. While summer-seasonal, fresh greenhouse thyme is often available year-round. However, the fresh form can last many months if carefully frozen. Fresh thyme is commonly sold in bunches of sprigs.

A sprig is a single stem snipped from the plant. It is perfectly acceptable to substitute dried for whole thyme. Leaves may be removed from stems either by scraping with the back of a knife, or by pulling through the fingers or tines of a fork. Thyme retains its flavour on drying better than many other herbs. A Brief History of Thyme – Hungry History”. Archived from the original on 2006-09-27. Handbook of herbs and spices Volume 2.