Thymus vulgaris


Thyme is one of the oldest known herbs of today. It bears an incredible aroma, making it ideal for both lamb, venison, poultry, fish and in homemade marinades.

Also, thyme tea is a great way to soothe a fever, migraine and headache (a handy tip if you have had a rough Saturday night out).

Recipes with thyme

Thyme goes well with fried or grilled meat. The herb gives an excellent taste to homemade marinades, vinegar, essence and oils.


Thyme originates from the Mediterranean region. It grows to a height of between 6 and 12 inches.

The name comes from the Greek thymiama meaning incense, perhaps because of its characteristic fragrance.

It is the oldest of the herbs known today.

Usage in the old days

Thyme was used a remedy against many illnesses and an old household remedy recommends that you drink a snaps with garden thyme on an empty stomach.

During the Second World War, dried thyme was used as a substitute for pipe tobacco.

Medical use

Thyme has strong antiseptic qualities and is good in vinegrettes as it prevents bacteria from spreading.

Thyme is good against fevers, migraines and headaches. It is also really good on a Sunday morning if you have had to good a time Saturday night!


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