THYME, or Thymus, L. genus of spicy plants, comprising 17 species, of which the following are the principal, namely:
1. The serpyllum, Common, Wild, or Mother-of-thyme, an indigenous perennial, growing on heaths and mountainous places, where it flowers in July and August.—This plant possesses a grateful aromatic odour, and a warm, pungent taste: its dried leaves, when infused in boiling water, serve as an agreeable substitute for tea: the essential oil obtained from this herb is so acrid, that farriers employ it as a caustic.—A little cotton wool moistened with it, and put into the hollow of an aching tooth, frequently mitigates the most excruciating pain.—Bees eagerly visit the aromatic leaves of wild thyme, which is likewise eaten by sheep and goats, but refused by hogs.—There is another variety of this species, cultivated in gardens, and called the Lemon-thyme, which has broader leaves, and a more pleasant flavour.
2. The Acinos, Wild Basil, or Basil Thyme, grows on dry hills, in chalky and gravelly situations; flowering from June to August.—This odoriferous plant is much frequented by bees, which collect honey from its flowers.
3. The vulgaris, or Garden-Thyme, is originally a native of the southern parts of Europe, but is now generally cultivated in British gardens. It may be propagated either by the seed, by off-sets from the roots, or by slips, planted in light, rich, and well-prepared soils: its aromatic leaves are employed in broths, and for other culinary purposes.—In its medicinal properties, this species is one of the most powerful aromatic plants; and its essential oil is often sold in the shops, as a substitute for that of Marjoram.