Thyme (Thymus vulgaris) is a low-growing herbaceous plant with small, aromatic leaves in the mint family (Lamiaceae). It is native to the Mediterranean region, where it has been cultivated for centuries.  Its small, flavorful leaves and versatility in the landscape have made it a popular herb worldwide.

Thyme has a compact and bushy appearance, making it an attractive and functional addition to gardens, containers, or herb beds. Some varieties are creeping while others grow upright to 18 inches. Lemon thyme is a variety that adds lemon flavor and aroma. Thyme tends to develop dense, woody stems that become more tender towards the tips. The leaves are small, narrow, and oval and usually arranged oppositely on the stems. Thyme produces small, tubular flowers in shades of white, pink, or purple, depending on the variety. The flowers are arranged in clusters at the tips of the stems and bloom in late spring to early summer.  

Thyme is drought tolerant and thrives in sunny, well-draining soil. Choose a spot with at least 6 hours of sunlight per day. Thyme works well in rock gardens and containers. It can also be grown indoors in window gardens in well-drained potting media and looks good cascading over the edge of containers. Thyme can also be used as borders in flower beds. In North-Central Florida, thyme is best grown in the spring but can also be planted in the fall. It can become a perennial, but thyme will most likely need to be replanted every three to four years for best growth because it tends to get woody.

Thyme can be planted by seed, propagated by cuttings, or by dividing rooted sections of the plant. Germination from seed can often be slow and uneven. Start seeds indoors to improve uniformity, about a month before the last expected frost. Seedlings can then be transplanted after the danger of frost has passed. To propagate, take a 4–6-inch cutting, remove the lower leaves and plant in well-draining soil or potting media.

Once planted, thyme will grow adequately without fertilization, but will benefit from the occasional application of well-aged manure or a balanced fertilizer. Similarly, thyme can withstand drought but will benefit from supplemental irrigation during dry periods. The soil should be allowed to dry out between waterings. Thyme plants should be pruned regularly by pinching off the tips of the shoots to promote branching.

The plant is susceptible to botrytis rot, rhizoctonia (root rot), and other plant diseases. To minimize this risk, maintain good soil drainage and plenty of air circulation. Common insect pests include aphids and spider mites. To manage regularly inspect plants and use a strong spray of water to dislodge pests. Neem oil or insecticidal soap can be applied for persistent problems but always follow the label and wash leaves thoroughly after harvest.

Thyme can be harvested once the plant reaches about 6 inches in height. Young, tender leaves can be gathered and used fresh at any time but for the best flavor, harvest in the morning when the essential oils are most concentrated and before the plant flowers. Use scissors or pruning shears to snip the tips of the branches. Avoid harvesting more than one-third of the plant at a time to ensure continued growth.

Rinse the thyme gently in cool water and pat dry before using. Remove the leaves carefully from the stem by gently sliding your finger down the stem to remove the leaves, be careful not to get fingers cut from the woody steam. If the stems are too woody to use your fingers you can use gloves or a fine-mesh strainer. Push the end of the thyme stem through a hole in the strainer and carefully but forcefully pull the stem through. The leaves will be collected in the strainer, ready to use whole or be chopped. Another method is using a fork. Bunch together the thyme, holding the ends of the stems tightly, then run the fork tines through the thyme from the stems to the leaves, separating the leaves from the steam.

Thyme is known as the “blending” herb because it pulls flavors together. It is used in cooking beef, pork, poultry, seafood, sausages, vegetables, lentils, cheeses, eggs, rice, grains, bread, beans, pizza, pasta, stuffings, chowders, gumbos, jambalayas, and soups.  It is great added to stocks, marinades, and sauces. The flowers can be used in salads or as garnish. Include thyme with parsley, bay, and rosemary leaves to form a bouquet garni (a small bundle of  herbs that are tied with cooking string as a bouquet or placed in cheese cloth and tied with cooking string).  Thyme can also be used to flavor beverages, such as infused water and teas.  Remember dried herbs are two to three times stronger than fresh herbs.  A conversion to use with thyme for fresh to dried to powdered herb is:  2 teaspoons of fresh herbs equals ¾ teaspoon dried herbs equals ¼ teaspoon powdered herb. There are several different varieties of thyme my favorites to use are:  Lemon, common, caraway, orange, creeping and French. Lemon thyme is my overall favorite with a lemon smell and taste that is great with fish, seafood, chicken, veal, and desserts. Common thyme, also known as garden thyme is what you normally find in your produce section or grocery shelves. Caraway thyme is great for stir-fry and on meats giving a nutty flavor.  Orange thyme has an orange scent and flavor.  Good with stir-fry and poultry dishes.  Creeping thyme or also called mother-of-thyme is great in herb blends.  I find French thyme has the fullest flavor and is great for seasoning mixes. This is the thyme most chefs use.  

Thyme is a go to herb and pairs well with most everything. It pairs best with anchovy, chicken, clams, cream sauce, eggs, cheese, fish, lamb, lentils, mussels, onion, pork, potato, salmon, seafood, tomato, turkey, and zucchini. Herbs and spices include basil, bay, allspice, chili, clove, garlic, lavender, marjoram, nutmeg, oregano, paprika, parsley, rosemary, and savory.

Lemon-Thyme Bars

Ingredients for the Crust:

1 cup all-purpose flour

¼ cup sugar

2 tablespoons cold water

1 teaspoon lemon zest

2 teaspoon lemon thyme leaves

1 teaspoon kosher salt

10 tablespoons unsalted butter, cubed and chilled

Ingredients for the Curd:

1 ½ cups sugar

¾ cup freshly squeezed lemon juice

2 teaspoons lemon zest

1½ teaspoons cornstarch

½ teaspoon kosher salt

2 eggs, plus 3 yolks

1 teaspoon thyme leaves, finely chopped

4 tablespoons unsalted butter

2 tablespoons olive oil

Garnish

Confectioners’ sugar and thyme or mint sprigs

Directions: 

Make the crust first: Preheat the oven to 325° and line a 9-inch square pan with parchment paper with some hanging over the edges of the pan. In a food processor, add all the crust ingredients and pulse until a crumbly dough forms. (It is important you have the butter cubed and chilled to get the correct crust consistency.) Press the processed dough into the prepared pan, covering the entire surface of the pan. Bake until golden, 30 minutes. 

Curd:  While the crust is baking make the curd. In a small saucepan, whisk together the sugar, lemon juice and zest, cornstarch, salt, eggs, and egg yolks until smooth. Add the thyme leaves and place over medium heat. Cook, stirring constantly, until thickened, 8 to 10 minutes. Remove from the heat and strain, then stir in the butter and olive oil until smooth. 

Add Curd to Crust:  Immediately after removing the crust from the oven, pour the curd over the crust, spreading evenly with an icing or offset spatula. Return to the oven and bake 10 to 15 minutes, until set. Let cool completely, then refrigerate for 30 minutes. Remove the bars from the pan, using the parchment. Dust with confectioners' sugar and garnish with thyme leaves, then cut into twelve bars and serve.

Selecting, Preparing, Storing and Cooking with Thyme submitted by:  Martha Maddox, CEA IV, Family and Consumer Sciences Agent, UF/IFAS Extension Alachua County.

Pictures:  Pictures taken by:  Martha B. Maddox, CEA IV, FCS, UF/IFAS Extension Alachua County and Canva.

Resources Used:  UF/IFAS EDIS #FCS8932 Cooking with Fresh Herbs, Emily Minton, and Martha Maddox https://edis.ifas.ufl.edu/publication/FY1209