Cooking thyme is the normal thyme that we all know and use, this is the variety of thyme that you would buy on the super market shelves and in a dried form. I personally dislike the name â€œcooking thymeâ€ as it sometimes creates the impression that this is the only thyme you can cook with; this is off course NOT the case. Cooking thyme has a very stable scent and lends itself beautifully to red meat dishes. One of my favourite dishes that I grew up with was Thyme meat balls. Just add a tablespoon of freshly chopped leaves to any meatball recipe. As with other thyme species, the leaves can be added to sauces, dips, cheese dishes and stuffed eggs. A tea made from the leaves can be used as an antiseptic splash for wounds and cuts. It contains thymol although lemon thyme has the highest concentration of thymol. A lotion can be made with thyme that can be massaged onto sore and stiff muscles as its anti-inflammatory properties will quickly soothe and easy thee pain.
Cooking thyme is an easy to grow perennial plant. We replace out plants every 2-3 years as it becomes woody and the amount of fresh leaves decreases each year after that. The plan needs full sun and will rarely tolerate shaded areas. The soil should be well draining and fertile with lots of organic matter added. They do well in pots, however we replace our potted plants every year. The plants are not frost sensitive.