A brief history of thyme
IF YOUR experience of thyme consists of sprinkling a few dusty remains from an ancient jar into a recipe, you need to experience the fresh stuff. The flavour of freshly picked leaves added to dishes is strong, earthy and highly aromatic.
Common thyme (Thymus vulgaris) is the one everyone knows, but there are hundreds of varieties, from carpeting types to shrubs up to 12in tall. Their leaves vary enormously, with a few boasting variegated foliage.
Summer is a great time to snap up established specimens. As well as supplying tasty leaves, they’ll provide an ornamental touch outside with their flowers, which appear between late spring and late summer depending on variety.
Native largely to hot, dry parts of southern and western Europe, thyme was probably brought here by the Romans. Soldiers believed washing in thyme-scented water made them braver in battle, while Roman politicians thought eating it before dinner would protect against poisoning.
The plant naturalised in Britain and is steeped in our folklore.
In the Middle Ages, girls believed they would see the face of their future husband in a dream if they applied a thyme-based paste before going to bed. In the 17th Century, some people thought that drinking a thyme potion would allow them to see mythical creatures.
Breeding work has given rise to a raft of fine varieties. Among the best are T. x citriodorus ‘Golden King’, T. vulgaris ‘Silver Posie’ and T. ‘Fragrantissimus’. T. pulegioides ‘Archer’s Gold’ forms a mat of golden leaves with a distinctive lemon scent.
Thymes prefer a sunny spot and free-draining, low-fertile soil, or can be raised in containers filled with loam-based compost. They don’t need feeding but like an occasional drink.
Thymes can be harvested all year, but the flavour of the leaves is better in summer. Keep plants tidy by trimming lightly once flowers fade.