Thyme

This article is about leaves and oils of the thyme plant. For the genus of thyme plants, see Thymus (plant). For the active ingredient in thyme oil, see Thymol. For other uses, see Thyme (disambiguation).
Thyme
A bundle of thyme
Food energy
(per 100 g serving)
101 kcal (423 kJ)
Nutritional value
(per 100 g serving)
Protein6 g
Fat1.7 g
Carbohydrate24 g

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. Thymes are native to Eurasia and north Africa. Thymes have culinary, medicinal, and ornamental uses. The species most commonly cultivated and used for culinary purposes is Thymus vulgaris, native to Southeast Europe.