About Thyme (Thymus sp.)
Thyme is a perennial evergreen shrub beloved of Francophiles; we like it, though we don't
quite see it as a "great" herb . . . mais chacun a son
goût.
Cultivars
This is another of those herbs (like basil, if to a lesser extent) that comes in a myriad
varieties, including species within the genus Thymus--there are over a hundred, most
of which, it seems, are offered by seedsmen--plus so-called thymes ("white thyme", which is
just winter savory, "basil thyme", which is calamint, and many others) not in the Thyme
genus. By associated flavor, one finds listed in seedsmen's catalogues plain, French,
English, Lemon, Lime, Orange, Caraway, Oregano, Coconut, and doubtless by now more
"thymes". And, like many other herbs, there is also a large trade in varieties intended
soley for floral or decorative use to confuse any search.
Experts seem to feel that French thyme (Thymus vulgaris) and Lemon Thyme (Thymus
x citriodorus) are sufficient for most kitchens. Each species, however, has cultivars.
For plain thyme, while a number of seedsmen, for reasons best known to themselves, identify
"English" thyme as the culinary norm, what the cook wants is French thyme (sometimes
more fully "Fine Leaf French"). Buy a thyme explicitly described as "French thyme,
Thymus vulgaris" from a reputable herb specialist house: that's your best bet.
(The vulgaris is sometimes rendered as vulgare.)
(We're not sure if this clarifies or complicates, but while both French and English thymes
are often identified as T. vulgaris, many argue that the species name applies only
to thymes with a slightly curled leaf, and that the flat-leaved "English thyme" is more
accurately identified as a hybrid, Thymus x Broadleaf English, botanically analogous
to lemon thyme.)
We're not fully convinced that, beyond "real" thyme, even lemon thyme is necessary--else
why did God make lemons? (Plus the citrusy fragrance disappears with any but the briefest
cooking, or if you try to dry it.) In any event, lemon thyme (Thymus x citriodorus)
comes as a dozen or more cultivars of various color patterns, none of which can be grown
from seed, and one of which, oh so very helpfully, is named "Lime"; if there is any
culinary difference between cultivars, we did not find information on it. But beware
plants labelled "lemon thyme" that lack a distinct citrus smell, for there are many wrongly
labelled types (described by plant color, not culinary quality) about. If buying any
"lemon thyme", do be sure that, whatever the name, it's truly a Thymus x
citriodorus.
Planting
Like almost all herbs of Mediterranean origin, thyme likes mediocre but slightly alkaline
and very well-drained soil, and lots of sun. It is a perennial, but best replaced every
few years (one source says every 4 years). It can be grown from seed, but normally one
buys it as a plant from a reliable specialist.
Thyme takes well to indoor growing, and can be grown in a rather small and shallow
container, ideally--as with all herbs that don't like wet feet, which is most herbs--an
unglazed terra cotta pot (which can "sweat out" excesss moisture) with a fair bit of gravel
at the bottom. Use a potting mixture that is not peat-based. Thymes need horizontal space
more than they do vertical, so a shallow, wide container is best for them. One expert
recommended putting a thin layer of light gravel on the soil surface to reduce evaporation
in dry weather, to give better drainage in humid situations, and to just look nice; that is
probably good advice with most potted herbs.
Growing
Thymes, once established, are drought-tolerant, but very, very much dislike damp
conditions, which can quickly kiil the plant, so keep thyme watered regularly but with a
light hand; don't let its soil get really damp.
Though most herbs give best flavor in less-than-ideal soil, those being grown in pots do
need a touch of fertlilization once in a while--say annually. Use a "complete" (that is,
with "minor" nutrients included) slow-release type--organic if you prefer; dib a few small
holes in the soil maybe a couple of inches deep and add the fertilizer, then fill in the
holes.
Plants should be pruned regularly, with spring usually being the best time, though some
further light pruning at other times of the year is probably a good idea too; in general,
try to achieve dense but open foliage that will encourage good air circulation through the
leaves.
Thyme can be vegetatively propagated with fair ease, and taking and starting cuttings every
couple of years is a good way to keep your thyme supply vigorous.
Thyme is a strong flavoring, and--as with sage--the cook not well
experienced with it is advised to use it with a distinctly light hand till confidence is
gained.
Relevant Links
Besides any links presented above on this page, the following ought to be especially helpful.
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Thyme -
from Gernot Katzer's immensely valuable Spice Dictionary
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Thyme -
an informative page from the Saskatchewan Herb and Spice Association's "Herbs for the
Prairies" site
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Plants For a Future Database: Thyme -
lots of data on the plant, and links to yet more
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The Thymus Web Site -
not surprisingly, a site (and a very thorough one) all about thymes
-
Thymus -
a good basic description of the important thyme types
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