Species: Thymus vulgaris L.
Plant native to the western areas of the Mediterranean. In Italy it is present in almost all the territory, spontaneously or cultivated, in arid places, from the plain to 900 meters.
Greater thyme - Thymus vulgaris L. (photo www.colorado.edu)
Small, very branched shrub with woody stems and many small gray-green leaves, linear or strictly lanceolate, revolute on the margin, strongly aromatic. The flowers, whitish, pink or lilac, are gathered in verticillastres that bloom at the armpit of lanceolate bracts.
Sow on light, sandy loam. When the seedlings are sufficiently developed, transplant them into pots or full earth, in sunny areas without water stagnation. The horticultural varieties are reproduced by cutting or division of the tufts.
Collection and conservation
Remove the leaves and flowering branches and dry them in a shady and ventilated place.
Use in the kitchen and therapeutic properties
Thyme is widely used in cooking to flavor and make many foods more digestible, such as roasted meats, sauces, vegetables, mushrooms, fillings, oils and aromatic vinegars. It is also used to prepare liqueurs and aromatic wines.
Therapeutic properties: digestive, purifying, carminative, balsamic, tonic-stimulating; for gargle in oral infections.
Thymus citriodorus (lemon thyme or citrus thyme)
Lemon Thyme has oval leaves with the characteristic lemon scent; the flowers are lilac.
Lemon or citrus thyme - Thymus citriodorus (photo website)