Thyme

People have used thyme (Thymus vulgaris L. - Labiatae) for many centuries as a flavouring agent, culinary herb and herbal medicine. It is indigenous in the Mediterranean region, especially on the Iberian Peninsula and in Northwest Africa and is grown commercially in a number of countries for the production of the dried leaves, thyme oil, thyme extracts, and oleoresins. This chapter presents the history, botany and morphology of thyme, together with its chemical structure, production and harvesting. The main uses of thyme in food processing and its functional properties and toxicity are described along with its pharmacopoeial status and applicable quality specifications.