Description
Form: A prostrate subshrub, mat-like or mounded.
Lifespan: Perennial.
Leaf retention: Evergreen in mild winters.
Growth rate: Slow to rapid, depending on cultivar.
Mature Size: 2-8" high and 12-18" wide.
Flowers: Small, usually clustered, purple, pink, red or white, edible.
Bloom: Spring or summer.
Fruit: A dry seed capsule.
Leaves: Small, green, smooth or fuzzy, aromatic when crushed. Several thyme cultivars,
such as Caraway, Lime, and Mint, have a fragrance, but no cooked flavor. Only two cultivars
have a flavor that survives cooking, and are listed below.
Stems: Herbaceous stems, growing from a woody base, become woody with age on some
cultivars. Their stems will grow roots where their leaf nodes touch moist soil.
Roots: Taproot.
Cultivars of Note:
Thymus vulgaris: thyme - the traditional culinary herb.
Thymus x citriodorus: lemon thyme - lemon flavor.
Thymus 'Orange': an orange flavor when used raw. There are
several cultivars with Orange in their name, some possibly better than others.
Wildlife: Attracts bees and possibly butterflies.
Toxic / Danger: No.
Origin: Mediterranean and Europe.