The name comes from the Greek thymos meaning spirit or smoke. Properties attributed to thyme by the Greeks included the giving of valour and restoring vigour. The Romans also attributed these qualities, their soldiers bathing in it before battle to gain vigour, strength and courage.

Later, in the Middle Ages, Knights would have a sprig of thyme embroidered on their scarves by their lady as a sign of their bravery.

Its use is recorded yet earlier, by the Sumerians who used it as an antiseptic. The Egyptians used it their mummification brew.

The sweet smell of thyme was enjoyed by the ancient Greeks and Romans to whom it was a compliment to “smell of thyme”. It was recorded by the Greeks that it produced the best honey in Athens

Sprigs of thyme were placed on coffins of the dead. It was thought that the spirit would then take up residence in the flowers of thyme plants

Thyme's best use medicinally is as an antiseptic, but it also has expectorant, antispasmodic, and deodorant properties. It aids in digestion, and as such, is excellent when combined with fatty meats that often cause gastrointestinal problems such as duck, lamb, and pork.

Herbal medicinists use thyme in infusions, extracts, teas, compresses, bath preparations and gargles. Recent studies indicate that thyme strengthens the immune system.

The distilled thyme oils are used commercially in the production of antiseptics, toothpaste, mouthwash, gargle, hair conditioner, dandruff shampoo, skin cleanser, various toiletry items, potpourri, and insect repellent.

There are over one hundred varieties of thyme, with the most common being Garden Thyme and Lemon Thyme. The many types are so close in appearance, it is often difficult to differentiate them.

Lemon thyme has a slightly more-pronounced lemony fragrance, particularly good with fish. All varieties of thyme are highly attractive to bees.

Honey from bees that feed on thyme flower nectar is a gourmet delight.

Yet interestingly enough, insects are repelled by thyme. Make a cup of thyme tea, put it in a plant mister, and spray around doorways and windows in summer to repel insects.

Store fresh thyme in a plastic bag in the vegetable crisper drawer of your refrigerator or stand sprigs in a glass of water on the refrigerator shelf.

When cooking with thyme, be aware that one fresh sprig equals the flavoring power of one-half teaspoon of dried thyme.

As with most leafy dried herbs, be sure to crush the leaves between your hands before adding them to your recipe. To dry your own, hang bundles of sprigs upside-down in an warm, dry, airy location for about ten days.

Dried thyme should be stored in a cool, dark place, in an airtight container for no more than 6 months.

It is preferable to strip the leaves from the stems for your recipes when using either dry or fresh thyme because sometimes the stems can be woody. This is easily accomplished by placing the stem between the tines of a fork and pulling the stem in the opposite direction of the leaf growth. Of course, you can also use your fingers instead of a fork.

The flowering thyme tops contain an essential oil consisting primarily of thymol and carvacrol, along with tannins, bitter compounds, saponins, and organic acids.