There are several varieties of this mint-family member, a perennial herb native to southern Europe and the Mediterranean. Garden thyme, the most often used variety, is a bush with gray-green leaves giving off a pungent minty, light-lemon aroma. Other varieties include the narrow-leafed French thyme and broad-leafed English thyme.

The most well-known other variety of wild thyme - a thick ground cover - is lemon thyme , an herb with a more pronounced lemon aroma than garden thyme. Whatever the variety, thyme is widely used in cooking to add flavour to vegetables, meat, poultry and fish dishes, soups and cream sauces. It's a basic herb of French cuisine and integral to bouguet garni. Fresh As with all herbs, thyme should be stored in a cool, dark place for no more than 6 months.