Thyme and Lemon Thyme
Thyme has been around for centuries and can be traced back to ancient Egypt where it was revered for its medicinal purposes along with the benefits it offers in the kitchen. It is a wonderful ingredient that’s used in cuisines around the world, particularly in France, Italy, and across the Mediterranean and is used fresh as well as dried. There are hundreds of varieties of thyme, though unsurprisingly, common thyme is the most common, and I discuss Lemon Thyme also in this series.
Thyme is a hearty perennial that produces delicate, purple flowers that smell divine, however to keep your thyme plants bushy and packed with flavour, you may want to snip the flowers before they bloom and keep the herb pruned to avoid the plant getting “woody”.
Sprigs of thyme work beautifully in a braise, soups, stews, sauces and on roasts and in salads and dressings- don’t forget to remove the stalks before serving, though! And thyme is a staple when making bouquet garni.
Its range beyond the kitchen is impressive. The Egyptians used it in their embalming practices, the Greeks burned it as incense, and a fair bit of that old reputation stands up. Thyme oil is properly antibacterial and antifungal, which is why thymol still turns up in mouthwash, disinfectant and acne preparations to this day. A tea made from the leaves has been used to ease a cough and loosen a chesty cold for as long as anyone has been writing these things down. And the leaves are a good source of vitamin C and iron. The rest of it — repelling pests, lifting the mood — comes down to the smell of the stuff, which is reason enough on its own.
Thyme is a powerhouse in the kitchen, brilliant for your skin and can boost the scent in your space. Fresh vs Dried? Definitely both. Thyme is on your side.
Lemon Thyme
Lemon thyme is one of roughly 350 varieties, loved for its sweet citrus aroma and taste. It shares the minty, earthy, floral notes of common thyme with a lemon lift over the top that takes the edge off the slight bitterness of its better-known relative. Scent and flavour are at their strongest in summer, just before it begins to bloom.
Lemon thyme is one of roughly 350 varieties, loved for its sweet citrus aroma and taste. It shares the minty, earthy, floral notes of common thyme with a lemon lift over the top that takes the edge off the slight bitterness of its better-known relative. Scent and flavour are at their strongest in summer, just before it begins to bloom.
Lemon thyme can be used to flavour poultry, seafood, and vegetables, and will accentuate the natural flavour profiles of fish and meat dishes in particular. It can be added to marinades, stews, soups, salads, sauces, bouquet garnis and stuffing, and a few sprigs also make an attractive garnish. You can substitute it for lemon, lemon juice or zest to add a subtle earthiness to a dish, or substitute it for thyme to add some zesty brightness.
Lemon thyme is at its best fresh. Add it to your cooking at the last minute, and chop the leaves just before you use them for maximum freshness and flavour. Like common thyme it is a source of vitamin C and vitamin A, along with calcium for bones and teeth and potassium for fluid balance, and it is rich in antioxidants.
We grow Lemon Thyme in pots and keep them on the terraces around the house because the plant is a natural deterrent for mosquitoes. So, in addition to it’s good looks, Lemon Thyme also tastes great, AND keeps the pests away.
**Updated 25.08.26**
