Thyme (Thymus vulgaris) is native to the Mediterranean areas and Asia Minor. This lovely perennial of the mint, Labiatae, family is now extensively cultivated in Canada, England, France, Germany, Italy, Spain, and the United States. There are more than threescore varieties of thyme. Among some of the better known and most frequently used are the Garden and English thyme (Thymus vulgaris); Lemon thyme (Thymus citriodorus); and the Wild thyme (Thymus serpyllum). The Garden thyme is a beautiful little herb which grows not more than a foot high. Its grayish-green, warmly aromatic foliage is almost evergreen, and the tiny, pale lavender flowers are a beautiful sight in the garden all during the month of June, as the blossoms cover the herb in profusion. The Lemon thyme, as its name implies, has a distinct lemon fragrance, and its golden-green leaves grow along the ground. In July its pink flowers add to the beauty of this low-spreading variety. The Wild or Mountain thyme, also called Mother of thyme, varies in height from a low, creeping herb to bushes as high as nine inches. Its pruplish-pink flowers cover the mountain slopes of Greece, Italy, and Switzerland like a carpet of heather during midsummer, and its sweet-smelling leaves fill the air with their fragrance. The dried or fresh flowers and leaves are used in many foods, and the dried, brownish-green leaves are often ground and blended with other herbs to be used in special stuffings and seasonings. In Switzerland thyme is used to flavor a special creamy goat's milk cheese, and the famous Benedictine liqueur is flavored with thyme. Creams, custards, croquettes, vegetable cocktails, fish, shellfish, meat, stuffings, chowders, and soups are all improved by the use of this warm, pungent herb. Salads and sauces owe much to thyme; and butters jellies, and vinegars are intriguing and delicious when flavred with it.

Source: Miloradovich, Milo (1950). Cooking with Herbs and Spices. New York: Dover; pp. 87-88.