Below is a list of all known varieties for Thyme. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Argenteus Thyme | A silver-edged variegated thyme cultivar, offering a subtle flavor and high ornamental value. |
| Caraway Thyme | A cultivar with small leaves and an aroma and flavor reminiscent of caraway or anise. |
| Caraway Thyme | A creeping thyme variety (Thymus herba-barona) with a distinct, strong caraway-like aroma. Traditionally used to season beef baron. |
| Catnip | Afghan parsley is a hardy flat-leaf parsley variety grown in Afghanistan, known for robust flavor. |
| Creeping Thyme | A low-growing variety (Thymus serpyllum), more often used as a groundcover, but its leaves are edible with a milder thyme flavor. |
| Creeping Thyme (Mother of Thyme) | A "low-growing" "thyme" "used" "as" "groundcover." "Flowers" "are" "edible," "but" "the" "leaves" "are" "less" "flavorful" "than" "culinary thyme." |
| Doone Valley Thyme | A variegated, lemon-scented thyme with green and gold leaves. |
| Elfin Thyme | A miniature, dense, slow-growing thyme variety with tiny leaves. |
| English Thyme | The most common and robust culinary thyme, known for its dark green leaves and strong, traditional flavor. |
| English Thyme (Common Thyme) | The most common culinary thyme (Thymus vulgaris) with a pungent, earthy, and slightly minty flavor. The all-purpose thyme for cooking. |
| English Thyme (Common) | The "most" "common" "culinary" "thyme" (*Thymus vulgaris*). "Has" "a" "classic, sweet," "earthy," "and" "slightly" "minty" "flavor." |
| French Thyme | A "variety" of *Thymus vulgaris* "with" "smaller, grey-green" "leaves" "and" "a" "milder, sweeter," "more" "herbaceous" "flavor" "than" "English thyme." |
| French Thyme | A specific cultivar of English thyme with smaller, grey-green leaves and a more refined, sweeter flavor profile. |
| Golden Thyme | A cultivar with gold-variegated leaves and a mild lemon-thyme flavor. |
| Herba-Barona Thyme | A rare culinary thyme with a strong aroma of caraway, traditionally used to season baron of beef. |
| Lemon Curd Thyme | A variety with a sweet, pronounced lemon and butter-like aroma, perfect for baking and infusions. |
| Lemon Thyme | A popular culinary hybrid (Thymus x citriodorus) prized for its bright, pronounced lemon aroma and flavor. Its small, glossy leaves are used to enhance poultry, fish, and teas. |
| Lime Thyme | A rare thyme cultivar with a distinct lime-like fragrance and flavor. |
| Mother of Thyme | A common name for Wild Thyme (*T. serpyllum*), known for its low, creeping growth and strong aroma. |
| Narrow-leaf Thyme | A variety with thin, needle-like leaves and a strong, savory flavor. |
| Nutmeg Thyme | A rare thyme cultivar with a subtle aroma reminiscent of nutmeg. |
| Orange Balsam Thyme | A unique variety (Thymus 'Orange Balsam') with a strong, distinct orange-peel fragrance. Excellent for teas and with poultry. |
| Orange Thyme | A variety of thyme with a delicate orange scent and flavor, ideal for pairing with fish and chicken. |
| Silver Posie Thyme | A variegated cultivar with creamy-white edges, offering a slight savory-lemon flavor. |
| Silver Thyme | A variegated thyme cultivar with silvery-white leaf margins, offering a subtle flavor and high ornamental value. |
| Thyme (Creeping) | A low-growing herb with tiny leaves and a woody stem, lending a savory, earthy flavor to roasted meats and stews. |
| Thyme (Dried) | Dried thyme leaves, a pantry staple. The flavor becomes more concentrated, earthy, and pungent. Holds its flavor better than many dried herbs. |
| Thyme (Dried, Ground) | The "dried" "leaves," "ground" "into" "a" "powder." "A" "staple" "in" "many" "spice blends." |
| Thyme (Dried, Leaves) | The "whole" "dried" "leaves," "which" "are" "very" "potent." |
| Thyme (Ground) | Dried thyme leaves ground to a fine powder for use in spice rubs and blends where texture is not desired. |
| White Flowering Thyme | A common culinary variety known for producing dense clusters of white flowers. |
| Wild Thyme | Creeping thyme (*T. serpyllum*), found wild across Europe; known for its potent, highly aromatic scent and flavor. |
| Woolly Thyme | A low-growing, non-culinary variety with soft, fuzzy leaves, used mainly for ground cover but possessing an intense aroma. |
| Za'atar (Herb Blend) | While Syrian Oregano is the key, this name also refers to the final blend of thyme, sumac, and sesame seeds. (Linking to Thyme as it's a key part). |