Common or garden thyme, Thymus vulgaris L., is considered the principal type and is utilized commercially for flowering and ornamental purposes. The three principal varieties of thyme are English, French, and German, and they differ in leaf shape, leaf color, and essential oil composition. The plants are adapted to dry, calcareous soils with good drainage. For cultivation, plants are either seeded directly or transplanted. Plants are mulched in northern areas to protect them from winter injury.
Harvesting is done during the bloom period.
The plant's low-growing habit makes mechanical harvest difficult. Essential oils are extracted by steam distillation. Thyme oil is divided into two types, a red, unrectified oil and a white, rectified oil. An oleoresin is also extracted and commercially available. Thyme is used for flavoring cheeses, soups, stews, stuffings, meats, fishes, dressings, sauces, and honey.