Thyme (/taɪm/) is a culinary herb consisting of the dried aerial parts of some members of the genus Thymus of flowering plants in the mint family Lamiaceae.

The species most commonly cultivated and used for culinary purposes is Thymus vulgaris, native to Southeast Europe.

The spread of thyme throughout Europe was thought to be due to the Romans, as they used it to purify their rooms and to "give an aromatic flavour to cheese and liqueurs".

[2] In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares.

[3] In this period, women also often gave knights and warriors gifts that included thyme leaves, as it was believed to bring courage to the bearer.

However, the fresh form can last many months if carefully frozen,[10] and thyme retains its flavour on drying better than many other herbs.

[12] It is composed of a woody stem with paired leaf or flower clusters ("leaves") spaced 15 to 25 millimetres (1⁄2 to 1 inch) apart.

After softening in a couscous pot, the figs are rested with additional minty leaves before being sprinkled with thyme for a delightful flavor enhancement and preservation in sealed containers.

The chemical composition of Thymus (thyme) includes a variety of essential oils, flavonoids, phenolic acids, triterpenes, and other compounds.