The GardenZeus Quick and Easy Guide to Thyme Species Used for Cooking
Thyme is a small group of perennials with tiny leaves and masses of small flowers. The majority of thyme species used for cooking are small, fairly upright plants. Thyme species popular for use as ground covers typically grow in a flat, spreading form. Species that are used as ground covers often have less desirable flavors for cooking. Thyme species used for cooking are generally make excellent container plants.
The most common species of thyme, Thymus vulgaris, or Common Thyme, generally has small grey-green leaves, with white, pink, or lilac flowers that blossom in late spring. GardenZeus highly recommends the variety French Thyme for cooking: it has attractive grey-green leaves with a subtle flavor. The varieties Summer Thyme and English Thyme are also used for cooking.
Common Thyme
Hi Ho Silver (Thymus argentus)is attractive thyme with silver leaves, strong white variegation and pink blooms.
Lemon Thyme (Thymus citriodorus) pairs particularly well with chicken or fish and has an upright growth pattern. Lemon Thyme makes an excellent addition to vegetable, herb and edible gardens when used with plants with similar cultural requirements. Variegata is a variegated Citrus Thyme. Aureus is a Citrus Thyme splashed with gold.
Lemon Thyme
Variegata
Several species of low-growing thyme are used for landscaping but not recommended for cooking: Silver Needle Thyme (Thymus cherierioides); Creeping Thyme (Thymus polytrichus britannicus and Thymus praecox arcticus); and Wooly Thyme (Thymus pseudolanuginosus).
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