The Romans, on the other hand, gave thyme to the melancholy in the belief that its scent could cure them.  Both used thyme as a flavouring.

Description

Thyme is a hardy evergreen perennial herb plant which can grow up to 30cm in both height and spread. It comes in various forms from the well known upright thyme, of which the classic culinary thyme is one, to mounding and creeping variations with scents ranging from lemon, caraway, orange and others.  Leaves are small and highly aromatic and whilst many are grey-green they also come in a multitude of variations, some of which alter with the season.  Flower colour varies from white and pale pink through to rich pinks, purples and reds with flowers appearing from May onwards.

Uses

Common thyme is an essential ingredient of bouquet garni and many French dishes.   Thyme can also be added to soups, marinades, oils, vinegars, stuffing, casseroles, baked vegetables and tea.   

Dried leaves can be added to pot pourri or sprigs kept amongst clothes as an inset repellent.  It is also widely used in toiletries.

A good companion plant, thyme is thought to help control flea beetles, cabbage white butterflies and other such cabbage pests.

Medicinally, thymus vulgaris (common thyme) has been the subject of recent  medical research into the ageing process. 

Site

Thyme thrives in hot,  dry conditions and prefers a gritty soil.  Plants will suffer in heavy soil in wet winters.  Full sun is required for a good part of the day.

Propagation

Sow seeds in spring but keep watering to a minimum as seedlings are prone to damping off.  Always water from the bottom.  Alternatively take cuttings from new growth in spring.  Established plants can be divided in spring or autumn.

Maintenance

Cut back after flowering in late summer to prevent plants from becoming woody.  A light trim in spring will also help to encourage new growth.