Thymus vulgaris, an important flavouring herb of the Mediterranean region and S. Europe, has been introduced to N. America and is widely cultivated. The principal culinary thyme, it is best known in the form of its cultivar English (also English Winter), but the cultivar French (also Narrow Leaf French, or French Summer) has a stronger flavour and is preferred in France.
There are many other species and some of them have cultivars, so the choice for the cook is extensive. A selection of minor species is shown in the box. More important are the hybrid Thymus × citriodorus (classification and terminology of thymes are confusing: this used to be T. pulegioides × T. vulgaris), lemon-scented thyme, of which there are several cultivars; and T. praecox ssp arcticus (formerly T. serpyllum), wild or creeping thyme, sometimes called mother of thyme, widespread, including N. Europe, also with a number of cultivars. Yet another species, which is important in the Middle and Near East, is T. capitatus, conehead thyme, which may (confusingly) be called ‘Persian hyssop’ although in Arabic it is zaʾatar farsi (Persian thyme). See also zaatar; this is probably the most common and the strongest ingredient in most of the spice mixtures which bear that name. Its flowers are the source of the famous Hymettus honey; and what is called ‘Spanish origanum oil’ is produced from it. It is one of the species which provides the well-known flavour called oregano.
Thyme is a standard component of a bouquet garni. Dried thyme, if not kept for too long, is an adequate substitute for fresh. The flavour varies according to species or cultivar, but is generally of a sharp and bittersweet taste with a strong and warm aroma. This is due to the presence of thymol, common to all true thymes.
The leaves of most kinds of thyme can be used to good effect with almost any savoury dish: vegetable, fish, poultry, meat. The essential oils produced from any of several species have many uses in the food industry.
In the W. Indies a plant of a different genus is known as thyme: see spanish thyme.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
