I probably cook with Thyme almost everyday!!  I love this herb and have it growing all year long; outside in the spring/summer/fall and inside in winter.


Thyme is a small garden herb that’s been used even since Ancient Egypt. Its essential oil- thymol is used as a disinfectant and an antiseptic and Thyme goes well in Italian dishes or in dishes with sage and rosemary.

Common Name: Thyme
Scientific Name: Thymus vulgaris
Other Names: Garden Thyme, Thym Vulgaire

Thyme has been one of the most used herbs as far back as Ancient Egypt.  It has been used as a cure for poison, a pain reliever, a sign of courage and farewell, and a home for fairies.

Ancient Uses:

The Egyptians used thyme as a pain reliever, and it was included in many of their medicines.  The Romans thought that eating thyme before or during a meal would cure poisons.  In the Victorian Era, when the Black Death hit, thyme was used in so many medicines as a treatment.

Modern Uses:

Thyme is used in many everyday products for things like respiratory health, sinus infection, and even bad breath! It’s even been said that thyme helps prevent colon and breast cancer.

Lemon-Thyme Pimm’s Cooler

Lemon-Thyme Pimms cooler
1/4 cup Pimm’s No. 1 (a gin-based liquor)
 5 to 6 tbsp. lemon juice
 Lemon twists
 Thyme sprigs

Combine Pimm’s, syrup, lemon juice to taste, and 2/3 cup water in a small pitcher. Divide between 2 ice-filled tumblers. Wrap lemon twists around thyme sprigs and garnish glasses.

Published by Culinary Chick

My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland. I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family. Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef. I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s