Thyme is a genus of 350 species of aromatic perennials. Thyme does well in sunny locations, in well-draining soil. Leaves are used fresh or dried in French, Italian, and Spanish foods - flavoring soups, stews, meat, fish, poultry, and eggs. Thyme is versatile and blends well with other herbs. Varieties are: narrow-leaved, which has small grayish-green leaves and is aromatic; broad-leaved, which has a lemony flavor; silver-leaved, which is the most flavorful and hardy; orange thyme, a delicious variety but not as commonly used; caraway thyme, used as a rub before roasting meat.
Thyme leaves can be harvested all season, but the flavor is best when harvested before the plant flowers. Seeds are extremely small and are capable of germinating for three years. Narrow-leaved thyme makes the most attractive perennial border, boasting small, elliptical and narrow, dark gray-green foliage and pale pink flowers.
The Greeks used thyme as incense, releasing its balsamic aroma; it was often used to fumigate. In ancient times, thyme was a source of vigor and inspired courage. Thyme once represented grace and elegance, worn by those of style.