Thyme

Thymus vulgaris

A low woody perennial. Culinary thyme is thymol-scented; lemon thyme and creeping lawn thymes are different kitchen values. Dries well. A pinch in a stew is food; oil is not food.

Thyme

GROW → HARVEST → EAT → DRY → POWDER → CAPSULE → GUMMY — forms are not equivalent. Food first.

Identity

NameThyme
Scientific nameThymus vulgaris
FamilyLamiaceae
Typeculinary herb
Climate / zones5–8 well-drained
LightFull sun

What it is

A low woody perennial. Culinary thyme is thymol-scented; lemon thyme and creeping lawn thymes are different kitchen values. Dries well. A pinch in a stew is food; oil is not food.

From the existing encyclopedia

Thyme is a dried botanical traded as cut leaf, flower, seed, or root for tea and seasoning. Thyme leaf holds up in long braises and roasted poultry; strip stems before serving. Rehydrate dried forms in warm water before adding to long braises for even texture. Works alongside green tea or ginger in everyday beverage rotation. When substituting dried Thyme for fresh, use about one-third the volume and bloom in fat or hot water before adding acid or dairy.

Edible portions

Absence of a portion from this list means it is not treated as food here — not that every other part is toxic.

Growing

Processing, drying, storage

Preparation and culinary uses

Nutrition and compounds

Next steps

Sources

Honest incompleteness is preferred to fabricated completeness. If a section is missing, no record for it is attached here — not a claim that the plant lacks that characteristic, and not that it was omitted as a secret.

Internal quality class A. Strong page: distinctive plant facts plus practical growing or kitchen use.