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Thyme (Thymus vulgaris L.)

Synonyms

pharmaceuticalHerba Thymi
AlbanianTimus
Amharicጦስኝ
Tosinyi
Arabicصعتر, زعتر
صَعْتَر, سَعْتَر, زَعْتَر
Satr, Zatr
Aramaicܐܒܪܗ, ܙܒܘܪ, ܙܪܒܘܙ, ܚܫ, ܬܘܡܘܣ
Abara, Zabur, Zarbuz, Hash, Tumus
ArmenianԾոթոր, Թիւմ
Dzotor, Cotor, Tim
AzeriKəklikotu, Kəkotu
Кәкликоту, Кәкоту
BasqueElharr, Ezkai, Tuma, Xarbot
BelarusianЧабор
Čabor
BretonTurkantin, Munudig (Thymus serphyllum), Tin-gouez-bihan (Thymus serphyllum), Tin
BulgarianМащерка градинска
Mashterka gradinska
CatalanFarigola, Frígola, Timonet, Tomell, Timó; Pebrella (Thymus piperella)
Chinese
(Cantonese)
百里香 [baak léih hēung]
Baak leih heung
Chinese
(Mandarin)
百里香 [bǎi lǐ xiāng]
Bai li xiang
Copticⲧⲁⲕⲑⲟⲩⲙⲓⲟⲛ
Takthaumion
CroatianTimijan
CzechMateřídouška, Tymián, Tymián obecný
DanishTimian
DutchTijm, Keukentijm, Wintertijm
EnglishGarden thyme
EsperantoTimiano
EstonianAed-liivatee, Liivatee, Tüümian
Farsiصعتر, زعتر
Satar, Zatar
FinnishTarha-ajuruoho, Timjami
FrenchThym (ordinaire)
GaelicLus-an-rìgh, Lus-mhic-Rìgh-Bhreatainn, Tiom
GalicianTomiño
Georgianქონდარი, ურცი
Kondari, Khondari, Urtsi
GermanThymian, Römischer Quendel, Kuttelkraut
GreekΘυμάρι
Thimari, Thymari
Greek (Old)Θύμον
Thymon
Hebrewקורנית, תימין
תִימִין, קוֹרָנִית
Koranit, Qoranit, Timin
Hindiअजवाइन के फूल
Ajwain ke phul
HungarianTimián, Tömjénfű, Démutka, Kakukkfű, Balzsamfű
IcelandicTimjan, Garðablóðberg
IndonesianTimi
IrishTím
ItalianTimo
Japanese立麝香草
タイム, ジャコウソウ
Taimu, Jakōsō, Jakoso
KazakhТасшөп, Жебір, Жебіршөп
Jebir, Jebirşöp, Tasşöp
Korean백리향, 타임, 다임
Paengnihyang, Taim
LatinThymum, Timum
LatvianTimiāns
LithuanianČiobrelis, Vaistinis čiobrelis
MacedonianТимијан
Timijan
MalteseTimu, Sagħtar (Thymus capitatus)
MongolianГанга
Ganga
NorwegianTimian, Hagetimian
PolishTymianek pospolity, Tymianek właściwy
PortugueseTomilho-ordinário; Tomilho, Timo (Th. zygis)
ProvençalBadasso, Ferigoulo, Farioulo
RomanianCimbru de cultură
RussianБогородицкая трава, Чабрец, Тимьян
Bogoroditskaya trava, Chabrets, Timyan
SerbianТимијан
Timijan
Sinhalaතයිම්
Thayim
SlovakMaterina dúška obyčajná, Dúška tymianová, Tymian; Materina dúška vajcovitá (Th. pulegoides)
SlovenianMaterina dušica, Timijan
SpanishTomillo
SwedishTimjan, Trädgårdstimjan
Tamilவின்ஜீ
Vinji
Thaiทายม์
Tay
Tigrinyaጠስነ
Tesna
TurkishDağ kekiği, Bahçe kekiği, Esas kekik, Karabas, Nemamulotu
UkrainianЧебрець, Тим’ян, Чебрець звичайний
Tymyan, Chebrets, Chebrets zvichajnyj
Urduمصالحہ صعتر, پودینہٴ صحرائی, باغیچے, ایک
Masala-satar, Pudina-sahai, Bagichi, Ayak
UzbekTog’zhambil
Тоғжамбил
VietnameseHúng tây, Cỏ xạ hương
Hung tay, Co xa huong
WelshTeim
Yiddishטימיאַן
Timyan
Synonyms for wild thyme (Thymus serpyllum)

pharmaceuticalHerba Thymi serpylli
AlbanianZhumbricë, Krasta, Zhumbrica
AzeriSürünən kəklikotu
Сүрүнән кәкликоту
BasqueSarpoil, Txerpol
BelarusianЧабор лясны
Čabor ĺiacny
BulgarianМащерка дива
Mashterka diva
CatalanSerpol
CroatianMajčina dušica
CzechMateřídouška úzkolistá
DutchKruipende tijm, Wilde tijm, Kwendel
EnglishContinental wild thyme, Creeping thyme
EsperantoSerpilo
EstonianNõmm-liivatee
Farsiآویشن شیرازی
Awishan shirazi
FinnishKangas-ajuruoho
FrenchSerpolet
GermanQuendel, Feldthymian, Feldkümmel
Greek (Old)Ἕρπυλλος
Herpyllos
HungarianMezei kakukkfű
ItalianSerpillo
LatinEpithymus, Epitimus, Serpyllum
LatvianMārsils
LithuanianPaprastasis čiobrelis; Keturbriaunis čiobrelis (Thymus pulegioides)
MacedonianМајчина душица, Бабина душица, Матерка
Majčina dušica, Babina dušica, Materka
PolishMacierzanka piaskowa
ProvençalBadassoun, Serpoul
NorwegianKryptimian
RomanianCimbrișor de câmpCimbrişor de câmp, Cimbru sălbatic
SerbianДушичка, Мајчина душица, Материна душица
Dušička, Majčina dušica, Materina dušica
SlovakMaterina dúška
SpanishSerpoleto
SwedishBacktimjan
UkrainianЧебрець боровий, Чебрець плазкий
Chebrets borovyj, Chebrets plazkyj
Yiddishפֿעלדקימל
Feldkiml
Note

The wild thyme found in England is mostly not Th. serpyllum, but the related species Th. drucei (common wild thyme).

Thymus vulgaris: Thyme sprigs
Thyme sprigs
Thymus vulgaris: Thyme flower
Thyme flower
Another Note

In the countries of the Eastern Medi­terranean, there is often nor clear distinction made between a couple of aromatic herbs of the mint family: Names like Turkish kekik or Arabic zatar/satar [زعتر, صعتر] and related forms in Hebrew and Persian, often in conjunction with qualifying or descriptive adjectives, may be applied to a varity of native herbs including, but not restricted to, oregano, marjoram, thyme and savory. Usage may vary even within a given language, depending on the region and particularly on the local flora. In Jordan, zahtar usually means a spice mixture containing such herbs (see sumac for more).

Used plant part

Leaves. Frequently, the whole herb (leaves plus stem) is sold.

Thymus x citriodorus: Lemon thyme sprigs
Lemon thyme sprigs, variegated variety
Thymus vulgaris: Lemon thyme
Lemon thyme
Plant family

Lamiaceae (mint family).

Sensory quality

Strongly aromatic.

Main constituents

The content of essential oil varies drastically with climate, time of harvest and storage conditions; extreme values are 0.75% and 6.5%. Main components are the phenols thymol (ca. 40%) and carvacrol (ca. 15%). In winter, phenol content is lower (but mostly thymol); in summer, more phenols (up to 70%) are found, with significant amounts of carvacrol. Further components in the essential oil are thymol methyl ether (2%), cineol, cymene, α-pinene, borneol and esters of the latter two.

Lemon thyme, Thymus x citriodorus, was found to contain an essential oil rich in geraniol (up to 60%); other compounds identified include geranyl esters, nerol and citronellol. The lemon fragrance is due to citral (14%), and thymol was found in small (0.5%) yet not insignificant amounts. (Flavour Fragrance Journal, 10, 225, 1995)

The main components in Th. serpyllum (grown in Uttarakhand, Northern India) were found to be thymol and its methyl ether. (National Academy Science Letters, 35, 445, 2012) There is also a Thymus species native to that area (Th. linearis), whose essential contains thymol (60%), p-cymene (10%) and γ-terpinene (6%), with large variation in percentages. (Natural Product Research, 24, 1890, 2010)

Origin

Southern Europe. The herb is much cultivated in Eastern and Southern Europe and Northern Africa, but also in the US.

Thymus mastichina: Mastic thyme
Mastic thyme, also known as Spanish wild marjoram (Th. mastichina)
Thymus fragrantissimus: Orange thyme
Orange thyme in full flower

Of the many further species of the genus Thymus, only Th. zygis (Spanish Thyme) is an accepted substitute. Its essential oil is low in thymol methyl ether (less than 0.5%), which is important for the characterization.

The other species (Th. satureoides, Th. mastichina, Th. broussonetti, Th. maroccanus, Th. pallidus and Th. algeriensis) are considered inferior, because of their lower content of thymol and because some of them contain other aroma components, especially carvacrol (see savory). Th. serpyllum (continental wild thyme, a mountain plant of temperate Europe) has only local value as spice; its flowers are used to prepare a syrup with strong thyme fragrance. Most unusually, Th. herba–barona almost perfectly copies the scent of caraway.

Another cultivar sometimes found in markets is orange thyme (Th. vulgaris var. odoratissimus) with strong thyme fragrance and a hint of orange peel aroma.

Lastly, lemon thyme (Th. citriodorus = Th. pulegoides × Th. vulgaris) exhibits an unusual flavour, combining thyme aroma with the fragrance of lemons, but is little traded; it is best when fresh. Lemon thyme fits perfect to fish and fruity vegetables; see lemon myrtle about lemon fragrance.

Etymology

The name thyme is borrowed from Latin thymus, which goes back to Greek thymon [θύμον] thyme. The Greek plant name is usually put in relation with thymos [θυμός] spirit, originally meaning smoke (related to Latin fumus smoke; cf. perfume) and the verb thyein [θύειν] smoke, cure; offer an incense sacrifice. The reference is probably the strong, smoky odour of thyme. Yet there is also another, unrelated explanation that the Greek name actually comes from Old Egyptian tham, which denoted a plant used in the mummification process.

Thymus willdenowii: North African thyme
Th. willdenowii from North Africa
Thymus serpyllum: Creeping thyme
Continental wild thyme, Th. serpyllum

Most Euro­pean languages have related names all deriving from Latin thymus. Examples are German Thymian, Italian timo, Finnish timjami, Estonian tüümian, Dutch tijm, Russian timyan [тимьян], Greek thimari [θυμάρι] and Hebrew timin [תימין].

In some Balto-Slavic tongues, however, one can find a group of unrelated names that reminds of local designations for savory: Romanian cimbru, Lithuanian čiobreliai and Russian chabrets [чабрец]. Another group of names in Slavonic languages, exemplified by Czech mateřídouška and Bulgarian mashterka [мащерка], appears to derive from a local term for mother, but I do not know the details.

On the German name of creeping thyme, Quendel, see savory. English creeping thyme and Swedish kryptimian both refer to the shrub’s creeping shape. A similar association lies behind French serpolet, Italian serpillo, Basque txerpol and others: These derive via Latin serpullum from the Greek plant name herpyllos [ἕρπυλλος] which in turn is related to Greek herpein [ἕρπειν] and Latin serpere creep (cf. serpent, literally the creeping one). The botanical species name serpyllum is a compromise between both the Greek and Latin forms. Yiddish feldkiml [פֿעלדקימל] field caraway appears motivated by the scent reminding to caraway.

Selected Links

Indian Spices: Thyme (indianetzone.com) Ilkas und Ullis Kochecke: Thymian (rezkonv.de via archive.org) A Pinch of Thyme (www.apinchof.com) Saskatchewan Herb and Spice Association: Thyme Floridata.com: Thyme Crop and Food Research: Thyme (crop.cri.nz via archive.org) Alles over Tijm (natuurlijkerwijs.com) Herbs by Linda Gilbert: Thyme Desirable Herb and Spice Varieties: Thyme Rezept von goccus.com: Duqqah [دقه] Recipe: Cajun Blackened Chicken (cooks.com) Recipe: Blackened Chicken and more (backwoodshome.com) Recipe: Blackened Ahi Tuna (mycustompak.com via web.archive.org) Recipe: Dukka [دقه] (recipesource.com)


Thymus vulgaris: Flowering thyme
Flowering garden thyme
Thymus citriodorus: Lemonthyme
Lemon thyme, monocoloured variety
Thymus vulgaris: Garden thyme in flower
Flowering thyme
Thymus vulgaris: Thyme plant
Thyme flowers
Thyme is an important spice of European cuisines, especially in South Europe. It is especially typical for France, where fresh branches of thyme, tied up into bundles together with other fresh herbs, are added to soups, sauces and stews, being removed before serving (bouquet garni, see parsley).

Dried thyme is also a part of the herbes de Provence, a spice mixture from Provence (Southern France; see lavender). Thyme is further­more popular in the non-European parts of the Medi­terranean; for example, the Jordan condiment zahtar (see sumac) contains thyme as vital aroma. Another example is dukka [دقه], a typical spice mixture of Egypt. It is a slightly salted combination of toasted seeds (sesame, hazelnut; in Egypt, also the young peach kernels, which are similar to almonds), coriander, cumin, black pepper and thyme, predominantly used to flavour meat. Egyptian white bread eaten together with olive oil and dukka gives a very simple, but delicious meal.

In Central Europe, Thyme is most used for soups, fish, meat, poultry and eggs. Thyme, particularly lemon thyme, is a great addition to herbal vinegar (see dill). Industrially, thyme is often combined with marjoram for sausages and goes well with bay or boldo leaves. Cheese is sometimes flavoured with thyme.

In Britain, thyme is the most popular culinary herb besides mint. It also plays am important rôle in the cooking of the United States, particularly of the East Coast. The Creole cuisine of New Orleans (the only true regional cuisine of the US, see also sassafras) is particularly famous for its extensive use of thyme. A cooking technique peculiar to Creole cooking is the so-called blackening: Meat or fish fillets are dipped into molten butter, then coated with a spice mix and then fried very quickly at high temperature in a heavy skillet, without any further oil. The spices should become dark brown (blackened), but charring is not, in any case, desired. A typical spice mix for this purpose might, besides quite much salt and thyme, contain medium-hot paprika, white pepper, thyme, oregano, garlic and onion powder.

Thyme’s popularity extends even more South: it is common in Central American cuisine. Jerk, the most famous culinary export item of Jamaica (besides rum, of course), often contains thyme; see allspice for more information.

Thymus linearis: Himalayan wild thyme
This thyme (probably Th. linearis) I found wild in the Indian Himalayas
Thymus vulgaris: Wood pine thyme
A pubescent (hairy) thyme variety called wood pine

There are various opinions con­cerning the question whether herbs should be better used fresh or dried. Several herbs lose their flavour partially or in full when dried: Examples include coriander, parsley, tarragon, bear’s garlic and dill, but also curry leaves and lemon grass. Advanced drying technology may in some cases preserve the original flavour, at least in part; but these herbs are, even with best dehydration equipment, always better used fresh than dried. Better preservation may be achieved with special preparations, (e. g., pesto made from basil). The loss of fragrance is mainly due to two causes: Aroma components escape to the air (evaporation) or may be chemically destroyed, mainly by oxidation.

Some herbs, however, show a different, even paradoxical, behaviour: Their spiciness actually increases when dried. Sometimes, one reads an explanation of that effect stating that on drying, structures in the plant tissue collapse which results in increased mobility and availability of the essential oil which can now easier diffuse into the foods. Besides thyme, that phenomenon can be observed in oregano and rosemary: For all three herbs, the (skilfully) dried herb surpasses the fresh one in intensity by a factor of two or three.

Fresh thyme is not only less intensive that dried thyme, but is has a more soft flavour, less smoky, and fits perfectly to Mediterranean vegetables (e. g., ratatouille, see lavender) or fish. Dried thyme, on the other hand, has a dominating smokiness that comes best in spicy foods, particularly meats (e. g., in the blackening procedure referred to above).



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