Lemon Thyme

Lemon thyme was long thought to be a hybrid, however, recent DNA testing has determined it to be its own species, botanically classified as Thymus citriodorus. It is one of hundreds of thyme varieties in the Lamiaceae, or mint family, only a few of which are suited for culinary use. Lemon thyme and common thyme are the two most often used in cooking, and while they closely resemble each other, Lemon thyme cultivars are distinguished by their lemony aroma and taste. Outside the kitchen, Lemon thyme is also known to be an effective mosquito repellent when crushed, thanks to its essential oils, which are also used for commercial products like deodorants, disinfectants, and more.

Lemon thyme is rich in iron, as well as vitamins C, D, and B-complex. The essential oil in Lemon thyme contains natural compounds that provide antioxidant and antiseptic properties, notably a compound called thymol, which also gives the herb its citrusy flavor. Lemon thyme has been used for centuries in herbal medicine, often prescribed as a respiratory aid to strengthen the lungs and expel phlegm, such as by drinking a decongesting and relaxing Lemon thyme tea. The compound, thymol, has also historically been used in food preservation methods, especially for meat, thanks to its pleasant flavor and natural antibacterial properties.

Lemon thyme is a popular culinary herb that can be used fresh or dried and can shine by itself or as part of a blend alongside other common herbs like rosemary, sage, and marjoram. Fresh Lemon thyme leaves can be added whole or chopped at any stage of cooking, however, the fibrous stems will not break down during cooking, so be sure to remove the leaves from the stems beforehand or pick out and discard the stems before serving. Lemon thyme can be used as a garnish or to add a bright, citrusy flavor to vinegar, herbed butter, sauces, teas, salads, soups or stocks, and even savory baked dishes like shortbread cookies or scones. It can be used in any recipe calling for lemon juice or lemon zest and pairs exceptionally well with chicken, fish, and roasted vegetables. Store fresh sprigs of Lemon thyme loosely wrapped in a damp paper towel and sealed inside a plastic bag in the refrigerator for up to two weeks. If the fresh leaves have been removed from the stem, they will keep in a sealed container in the refrigerator for up to three days. Dried Lemon thyme will keep for up to six months in an airtight container.

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