Thyme (Thymus vulgaris) is a perennial herb in the Lamiaceae family that thrives in hot, sunny locations with well-drained soil. It's earthy, herbaceous smell and taste make it a common culinary herb, used in za'atar and herbes de Provence.

The history of thyme goes back to ancient Greece and Egypt, when the herb was used for embalming, as well as for the ritual purification of temples. It was burned as incense and used in baths, with many believing the botanical was a source of courage. The Romans, though, were the ones to popularize the herb throughout Europe, as they used it to flavor various cheeses and liqueurs.

By the Middle Ages, thyme was thought to ward off nightmares and assure passage into the next life. Sprigs of thyme were placed in coffins during funerals, and underneath pillows to aid in sleep.

Eventually, the herb grew in popularity in other parts of the world. Za'atar, a spice blend made with toasted sesame seeds, sumac, salt, and a variety of herbs including thyme, is used often in Levantine cuisine, while herbes de Provence from the south of France includes marjoram, rosemary, thyme, and oregano. The herb has become entirely ubiquitous, a staple in pantries and herb gardens alike.

That's thanks, in part, to the ease with which thyme grows. Despite being summer-seasonal, thyme is able to grow year-round, making it just as frequently used in winter stews as it is in summer salads. Even once it's been dried, thyme retains its distinctive flavor better than most other herbs.

Thyme essential oil, in addition to having a pleasantly herbaceous aroma, also possesses potent antimicrobial properties. It contains up to 50% thymol, a natural antiseptic that's found in commercially produced mouthwashes like Listerine, and has been used before the advent of modern medicine to sterilize bandages.

At AMASS, we use thyme to lend an earthy, refreshing aroma to our Basilisk Breath scent, as well as in Riverine to complement other culinary herbs like rosemary, parsley, and mint.