Once upon a time—maybe about 5,000 years ago, before the Romans distributed the plant throughout their empire—there was probably just one thyme. Now there are many. There’s the French thyme that most of us cook with. There are also the varieties of thyme that a canny plant-lover might spot in a walk around a typical suburban neighborhood, peeking into backyard gardens, such as lemon thyme, orange thyme, anise thyme, and silver thyme. Worldwide, there are more than one hundred varieties of thyme, each with a subtly different flavor. But all those varieties have one factor in common: the volatile oilthymol.
Thymol is one of Mother Nature’s most powerful antiseptics—when applied to your skin or the mucous membranes inside your mouth, it kills germs. (Thymol is a primary antiseptic in the mouthwash Listerine, famous for the slogan, “Kills Germs on Contact.”) And while there’s lots of preliminary research in test tubes and experimental animals on the power on thymol (and other powerful compounds in thyme) to defeat a variety of diseases, the gold-standard human research is all about germs—particularly the viruses and bacteria that cause acute bronchitis.
Calming Coughs
Acute bronchitis is a viral or bacterial infection of the bronchial tract that often develops three or four days after you’ve gotten over a cold or flu. In response to the infection, the bronchi pump out mucous—and intense “coughing fits” to clear the mucous are the condition’s most prominent symptom, sometimes accompanied by a flu-like sore throat, fever, and chills. Thyme can calm the coughing down.
Researchers in Germany studied 361 adults with acute bronchitis, dividing them into two groups. One took a natural formula containing thyme and primrose root; the other took a placebo. For the next 11 days, the researchers counted the number of daily coughing fits experienced by the participants. Those taking the thyme/primrose mixture had 16 percent fewer coughing fits than those taking the placebo, and their other symptoms improved more rapidly.
In another study from Germany, researchers gave a syrup containing thyme and ivy (Bronchipret) to more than 1,200 children and adolescents with acute bronchitis. After four days of treatment, the severity of symptoms had decreased by 46 percent; after 10 days, by 86 percent. The number of coughing fits decreased by 81 percent after 10 days. Nearly 9 out of 10 children found relief from the formula. “Acute bronchitis . . . can be treated safely and effectively with thyme and ivy syrup,” concluded the researchers.
In a study on adults, the thyme/ivy combination decreased coughing fits by 21 percent more than a placebo, and led to a much faster resolution of other symptoms.
And when researchers from Switzerland tested the thyme/ivy product on cough not only from bronchitis, but also from the common cold and any respiratory infection with excess mucous, they found it “good or very good” in clearing up cough in 90 percent of cases.
Protecting Teeth from Decay
Thymol can brighten your breath and your teeth. More than a dozen studies have been conducted on a tooth “varnish” that combines thymol and the antiseptic chlorhexidine (Cervitec and CervitecPlus). It works in:
Thyme may help prevent and/or treat:
Aging
Alcohol abuse
Blood clots
Bronchitis, acute
Cancer
Cold sores
Colds
Colitis (inflammatory bowel disease)
Cough
Flu
Heart attack
Infection, bacterial
Stroke
Tooth decay
Ulcer
The elderly. In a study in the Journal of Dentistry, researchers in Spain found that the thymol-containing varnish helped prevent cavities in older people in an assisted-care residential home.
Teens with braces. Researchers in Sweden found the varnish helped lower levels of cavity-causing bacteria on the molars of adolescents with braces. Their findings were in the Journal of Clinical Dentistry.
Children. Another team of Spanish researchers found using the varnish in six- and seven-year-olds with their first permanent teeth helped prevent cavities. A study by Brazilian dentists, published in Caries Research, showed the same results.
Thyme Is Anti-Disease
Thymol is in a class of phytonutrients (plant compounds) called monoterpenes, that includes the volatile oils carvacrol and geraniol. They’re all powerful antioxidants and powerfully anti-inflammatory, taming the twin processes that underlie and worsen most chronic diseases. And they’re all being investigated by scientists for their potential to protect and heal.
Anti-aging. In two animal studies, Scottish researchers tested thyme’s ability to slow the sands of time. In the first study, animals fed thyme oil had less age-related reductions in the antioxidants superoxide dismutase and glutathione peroxidase than animals who didn’t receive it. In the second study, the researchers found that supplementing with thyme oil protected neurons in the brains of aging rats.
Anti-cancer. There are scores of studies investigating monoterpenes as possible cancer-fighters, showing they protect DNA (DNA damage is the genesis of cancer), and have activity against liver, skin, and uterine cancer, and leukemia.
Anti-clot. In animal studies from Japan, adding thyme to a high-fat diet reduced the formation of blood clots, a risk factor for heart attacks and strokes.
Anti-herpes. In a laboratory study, German researchers found that thymol stopped the herpes simplex-1 virus (the cause of cold sores) from replicating.
Anti-infection. Researchers in Germany found that thyme oil (as well as other essential oils) is effective against bacteria that are becoming resistant to antibiotics—particularly the “flesh-eating” bacteria,Staphylococcus aureus (MRSA).
Anti-colitis. Researchers in Croatia found that a combination of thyme and oregano oils (both rich in thymol) lessened the severity of colitis (inflammatory bowel disease) in experimental animals.
Anti-ulcer. Researchers in Iran found that several components of thyme oil—thymol, carvacrol, b/neol, and others—effectively killed the Helicobacter pylori, the bacteria that causes stomach ulcers.
Anti-alcoholism. Egyptian researchers found adding thyme to the diet of experimental animals fed excessive alcohol helped protect their livers and brains from alcohol-related damage. “Thyme,” concluded the researchers in Food and Chemical Toxicology, “may play a part in protecting the body against the hazardous effects caused by alcohol abuse.”
Getting to Know Thyme
The ancient Egyptians used thyme in mummification. The ancient Greeks used it as an incense in their temples, to freshen and cleanse the air. (The Greek word thymon means “to fumigate.”) The ancient Romans believed thyme promoted vigor, and used it in their baths.
There are more than 100 varieties of thyme.Garden-variety thyme—the kind that shows up on the supermarket spice shelf—is the most potent source of thymol among all the thymes. The stiff and bushy perennial shrub with small green furry leaves is native to the Mediterranean and is among the ingredients credited with making the Mediterranean diet one of the healthiest on the planet. Thyme is also one of the planet’s most pleasantly aromatic spices, which is why it is popular worldwide.
Thyme plays a major role in giving French food its notable flair. The smoky scent and intense taste of thyme enriches rich cream sauces, soups, and stews. Thyme is the key spice in Julia Child’s famousboeuf bourguignon (and is one of the few spices used repeatedly throughout her classic bestseller, Mastering the Art of French Cooking). A sprig of thyme is found in the traditional French bouquet garni. It is also rumored to be among the 27 plants and spices used to make bénédictine, the French liqueur (the recipe is a closely guarded secret).
Thyme grows wild in the Provence region of France—the scent fills the air on a warm breezy day, and in the hot sun of a Provencal summer you can find thyme nearly dried right on the vine. Sprigs of thyme are added to the pot of Provencal bouillabaisse and bourrides, the area’s signature fish stews.
Thyme is also popular in the Middle East and North Africa. The thyme cultivated in the Middle East is particularly pungent and is called za’atar, the same term used to describe a spice mix that includes thyme, toasted sesame seeds, sumac, and salt. Morocco cultivates a variety with a distinct scent of pine called z’itra.
Thyme is one of the most common spices in the American spice cabinet. It is used in stuffings, vegetable soups, stews, and casseroles. It was the only spice used in the original recipe for New England and Manhattan clam chowders (though many modern-day versions don’t include any spice except salt and pepper). It is also one of the spices in the rubs used in Cajun cooking to make blackened foods.
How to Buy Thyme
When thinking thyme, think dried thyme. It’s preferred for cooking because it’s more pungent and holds up better in the pot. It’s also cheaper. A bunch of fresh thyme that lasts a week costs more than a jar of dried thyme that lasts a year.
The generic dried thyme that you find in the supermarket is “French thyme” from the Mediterranean (though most French thyme actually comes from Spain). Top chefs consider it the best. Dried thyme leaves are gray-green in color. Make sure the bottle is free of debris, which is sometimes found in brands with inferior packaging.
Lemon thyme has become popular in the US in recent years; you can find it dried in most supermarkets. Lemon thyme is a cross between French thyme and the large, wild thyme that grows as ground cover. It is less pungent in flavor and has (no surprise) a lemony tang, which comes from its higher concentration of geraniol.
You can find fresh thyme year round in many supermarkets, and in the summer at many farmer’s markets. Store fresh thyme in the refrigerator, wrapped in a slightly damp towel. It stays fresh for up to a week.
Thyme pairs well with these spices:
Ajowan
Basil
Bay leaf
Coriander
Garlic
Marjoram
Mint
Nutmeg
Onion
Oregano
Pumpkin seed
Rosemary
Sage
Sun-dried Tomato
and complements recipes featuring:
Beef
Casseroles
Chicken
Fish
Lobster
Meat loaf
Pâtés
Potato salad
Ripe olives
Sauces
Soup
Stuffings
Tomatoes
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Other recipes containing thyme:
Basic Barbecue Rub
Boeuf Bourguignon
Bouquet Garni
By-the-Bay Fisherman’s Chowder
Dukkah
Green Pumpkin Seed Sauce
Hungarian Goulash
Jamaican Jerk Marinade
Pizza Spice Blend
Roast Chicken with 40 Cloves of Garlic
Roasted Tomato Soup with Fennel and Mint
Spice de Provence
Dried thyme is hardier than most spices and keeps well in an airtight container out of direct sunlight for about 18 months.
Boeuf BourguignonThis is an adaptation of the original boeuf bourguignon from Julia Child’s Mastering the Art of French Cooking that was featured in the 2009 hit film Julie and Julia. (Just don’t leave it in the oven too long, as Julie did!) The dish improves with age, so make it a day ahead, if possible, and reheat it on the stove top. Serve it with noodles or rice and a green salad.
4 bacon slices
3 pounds lean beef cubes
1 cup sliced carrots
1 cup sliced onions
1 teaspoon salt
¼ teaspoon fresh ground black pepper
2 tablespoons flour
3 cups full-bodied red wine
3 cups beef stock
1 tablespoon tomato paste
2 garlic cloves, mashed
½ teaspoon thyme
1 bay leaf
4 tablespoons butter
24 small white onions
Bouquet garni
1 pound button mushrooms, cleaned and quartered
6 sprigs fresh parsley
1. Fry the bacon over medium-high heat in a heavy large Dutch oven until crisp. Transfer the bacon with a slotted spoon to a plate and set aside.
2. Dry the beef with paper towels and sauté it a few pieces at a time until it is browned on all sides. Set aside with the bacon. If you need more fat, add vegetable oil to the pan.
3. Brown the sliced carrots and onion in the same fat. Put the beef and the bacon back in the pan with the vegetables. Sprinkle with the salt, pepper, and flour and toss the beef around to coat it with the flour. Set the beef, uncovered, in a preheated 450°F oven for 4 minutes. Toss the meat and bake it for 4 minutes more. Remove the casserole from the oven and lower the oven temperature to 325°F.
4. Put the casserole on the stove top over low heat and add the wine, 2 cups of stock, tomato paste, garlic, thyme, and bay leaf. Stir to blend. Bring to a simmer. Cover the casserole and set it in the lower third of a preheated oven for 3–4 hours. The meat is done when you can pierce it easily with a fork.
5. Meanwhile, melt 2 tablespoons butter in a small saucepan. Add ½ cup of stock and bring to a simmer. Add the onions and bouquet garni. Cover and simmer for 20 minutes or until the onions are tendered when pierced with a fork. Set aside.
6. Melt the remaining butter in a medium-size skillet and sauté the mushrooms until they lose their moisture and reabsorb the moisture in the pan. Sprinkle mushrooms with salt and pepper and set aside.
7. When the meat is tender, pour the contents of the casserole into a sieve over a saucepan. Wipe out the casserole with a paper towel and return the beef and bacon to it. Add the onions and mushrooms to the beef.
8. Skim fat off the sauce and simmer for about 5 minutes, skimming fat off as it rises. Raise the heat and boil down rapidly until you have about 2½ cups and the sauce thickens enough to coat a wooden spoon. Pour the sauce over the meat and vegetables. Cover the casserole and simmer for five minutes. Serve with the parsley sprigs.
Makes 6 to 8 servings.In the Kitchen with ThymeThyme is one of the most subtle and versatile spices, and its agreeable aroma, both fresh and dried, gives depth to just about any savory dish.
Thyme can enliven gravies and sauces, especially rich, cream-based sauces. If you want the flavor of thyme to meld into a gravy or sauce, use it in the early steps of the recipe. If you want the gravy or sauce to have a perfume of thyme, use it toward the end.
Thyme adds nice flavor rubbed into the skin of a chicken before grilling or baking. It also goes with beef, especially ground meat. It works particularly well in tomato sauces and dishes and in casseroles featuring potatoes.
Thyme also helps cut the mouth feel of fatty food, so sprinkle it on the flesh of goose and duck while they are roasting.
Be careful when using fresh thyme: it turns black in an acidic environment, such as dishes containing tomato or lemon. It also quickly loses its volatile oils when exposed to heat.
Here are some ways to add more thyme to your diet:
• Add dried thyme and lemon or lemon thyme to melted butter for boiled lobster or shrimp.
• Sprinkle fresh or dried thyme with chives or by itself on baked potatoes.
• Sauté dried thyme, garlic, and reconstituted sun-dried tomato with mushrooms to go along with grilled steak.
• Sprinkle dried thyme over root vegetables.
• Put fresh thyme branches in with pot roasts or roast an eye roast sitting on the branches.
• Infuse a thyme branch in olive oil or in a bottle of vinaigrette dressing.
• Make the Middle East spice blend za’atar by combining 1 tablespoon of dried thyme with 2 tablespoons of toasted sesame seeds, 2 teaspoons of sumac, and salt.
• Sprinkle dried thyme over a salad made of tomatoes, cucumbers, ripe olives, and feta cheese.
• Sprinkle dried thyme into extra-virgin olive oil and use it for dipping bread.
• Add dried thyme to scrambled eggs.
