Herbalist's Guide to Thyme: Dried, Fresh & as Oil

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A brief guide to thyme herbs

Chives, parsley, basil - the usual suspects on the windowsill are quickly identified. But what does thyme actually look like, and what does it go well with? We explain what this shy all-rounder can do.

Thyme, or wild thyme as it is still called in some older cookbooks, has been known in Central Europe since the Middle Ages. The low shrub with its matte green and slightly pointed leaves grows low to the ground in sunny places and is only noticeable for its delicate pale lilac flowers in midsummer. As modest as it is, it does not need much attention in the garden or on the windowsill, just plenty of light. It is said to contain a wealth of aromas and important plant compounds that are still used today

Mediterranean cuisine: Not without thyme!

Thyme is probably best known as an ingredient in the spice blend "Herbs of Provence": here, it appears crumbled and dried alongside thyme, marjoram, savory, lavender, and rosemary, adding a touch of southern flair to dishes like ratatouille, braised meats, and potatoes. It also works wonderfully on its own, and especially in summer, it's a welcome addition to grilled zucchini, eggplant, and peppers. The leaves can either be crumbled from the stem or added whole and removed later. And of course, no homemade tomato sauce would be complete without those small, intensely flavorful thyme leaves.

Effective against colds and cramps

The reason for its strong distinctive flavor is the essential oils it contains, known as thymol. It can have antibacterial and fungicidal effects—so powerful that the Egyptians used essences of thyme to preserve their mummies. Today, it is especially popular for its mucus-loosening properties as a remedy for respiratory illnesses such as colds or bronchitis. Brewed as a tea or reduced into a syrup with honey, it can save you many a trip to the pharmacy.

Dried, fresh and as an oil: Thyme in its various forms

Thyme is most often sold in supermarkets crumbled and pre-packaged form. This allows it to keep for a long time, but it loses some of its aroma over time. Whole, dried thyme is much more intense, as the oils are preserved and reactivated upon contact with cooking liquids. However, it's still best and most delicious when eaten fresh from the windowsill, straight from the garden to the plate.

A brief guide to thyme herbs

Mediterranean cuisine: Not without thyme!

Effective against colds and cramps

Dried, fresh and as an oil: Thyme in its various forms

More Tipps from our cooking guide