Talk:Thyme

message: A search for 'thyme' should hit the 'thymus vulgaricus' page, as the interwiki links attest. Dunno how you handle this kinda thing but whatevs, needs to be fixed, a search for 'thyme' obviously should hit the culinary herb. I'll do what I choose regarding redirects and new articles in a bit if some more competent wikipedian doesn't precede me. Thanks for your attention in this matter. <3 Excalibre (talk) 04:06, 5 October 2011 (UTC)
thread_title: 'kay so let's discuss where this should link

message: Thyme is common in West Indian Cuisine?
Does this mean Native American, or should this be East Indian?
I don't think East Indian has been very common parlance since the British Empire.
Should it just be Indian Cuisine?
:West Indian as in Carribean, eg Jamaica, Trinidad and Tobago jimfbleak 04:40, 25 Jun 2004 (UTC)
thread_title: Is this a typo?

message: The history section should have the header "A Brief History of Thyme". A little joke for the reader :-)
:Good one
:Stephen Hall King ;)
. But what the history section does need is some references to support the info claimed. Anyone got some details?? - MPF 12:39, 29 July 2006 (UTC)
replies: text: It seems to be a not-word-for-word of the History section at  <this website, which cites several actual book sources at the bottom of it's page. And I'd just like to add that I am totally in favor of the header "A Brief History of Thyme". :D - A.J. 04:37, 18 November 2006 (UTC)
replies: text: That ext link is a rather biased commercial one, not really suitable for wiki, so I reverted it. Best to find something neutral. There's some of the info is in Huxley which I'll add as a cite, but not every detail that we have claimed. - MPF 15:01, 18 November 2006 (UTC)

text: I, too, arrived here solely to offer my kudos for the Brief history of thyme header. Funny yet appropriate; Bravo! --Kaz 01:02, 11 July 2007 (UTC)
thread_title: History section

message: Just one small addendum which I would like to see: most (if not all) varieties of thyme (known to me) contain the (phenolic) compound thymol. It is a mild antiseptic. Here in the UK, we have a toothpaste called "Euthymol" (from the Greek word for "good", plus "thymol"), which is pink and distinctly thyme-flavoured. ("Euthymol" is a proprietary name, in this context.)
Hair Commodore 21:05, 27 October 2006 (UTC)
thread_title:  Thymol in thyme 

message: Here are some possible articles related to medicinal aspects.
Popular press:
Block, Betsy. "Thyme: this herb is believed to fight infection, soothe sore muscles, relieve coughs, and settle upset stomachs." Natural Health 29.6 (July-August 1999): 36(1).
Medical research that "Thyme extract had relaxing effects on organs possessing β2-receptors (uterus and trachea)." (in rats):
 Jodi.a.schneider (talk) 02:04, 11 February 2008 (UTC)
thread_title:  Suggested references 

message: Shouldn't lemon thyme be mentioned in the article? Badagnani 17:56, 15 December 2006 (UTC)
thread_title:  Lemon thyme 

message: Okay, I've got some thyme.  What do I do with it?  What is (are) the basic prep(s)?  Remove stems?  How to adjust quantity when recipe calls for fresh and you've only got dried?  What foods (e.g. lamb) are particularly yummy with it?  How do you store it?
Thyme is a cooking ingredient.  Most readers will be interested in it as that. 
Dmforcier 02:33, 3 May 2007 (UTC)
replies: text: Like with most other herbs, if the recipe calls for dried and you have fresh, use three times as much, e.g., one Tablespoon instead of one Teaspoon.  That's because much of the volume of the fresh herb is water.  If you're using a whole sprig or bunch of thyme, put it in whole, then fish the stems out before serving as the leaves will come off as you cook it.  (If you're using a complete bunch, tie it together with either thread or twine to keep it together.)  If you're chopping it up, or putting in a blender or food processor, strip the leaves off of the stems because they tend to be woody and most people don't want to eat them.  JDZeff (talk) 02:14, 13 February 2016 (UTC)
thread_title:  Seems to be a lot missing 

message: The former is genus and the later a specy.....  —Preceding unsigned comment added by 64.62.138.32 (talk) 05:14, 10 November 2007 (UTC)
thread_title:  Pls do not redirect the page from Thyme to Thymus vulgaris, or vice versa 

message: The text suggested that where otherwise not specified in recipes, assume that fresh thyme is intended. While it certainly doesn't hurt (fresh thyme versus dried thyme is less dissimilar in taste than fresh versus dried garlic, and generally just has a rounder and less woody taste), but it is in fact the opposite: usually recipes use "thyme" as a short hand for "ground thyme", ie, the opposite of fresh. I hate to change it, because the advice is right, but the truth is different. --173.66.61.78 (talk) 17:40, 10 July 2011 (UTC)
thread_title:  Rarely fresh 

message: As 'leaves and oils of the thyme plant" are part of the thyme plant, and should be merged with Thymus. Thyme is a herb, not a spice, and the parts used as such are not sufficiently distinguished from the plant (consider trade names, or preparation before parts can be used a a herb or spice; compare with others such as saffron and bay, and other herbs like oregano, and coriander roots, seed and leaves aka cilantro). For specific chemicals or preparations consider new articles such as 'Thyme oil'; otherwise this artilcle should best be treated as a section under Thymus, or under the species of that genus. 'Thyme' as an article separate from Thymus is not justified.  — Preceding unsigned comment added by 121.210.161.120 (talk) 13:12, 11 June 2012 (UTC)
thread_title:  'This article is about leaves and oils of the thyme plant' 

message: Please add information about the taste and smell of fresh and dried thyme.-96.233.20.34 (talk) 18:15, 18 August 2015 (UTC)
thread_title:  taste and smell 

message: Oregano and Thyme are related, in the mint family. How to tell the difference? From what I have read so far, Oregano seems to have a distinctly stronger taste.-96.233.20.34 (talk) 13:50, 19 August 2015 (UTC)
thread_title:  Oregano and Thyme difference 

message: Readers need help sorting out the different Thyme plants. Better zoomed-in photos of the leaves would help -- and be particularly appropriate in this article, which is supposed to be about the leaves.-71.174.175.199 (talk) 16:01, 27 June 2017 (UTC)
thread_title:  better photos of the leaves 

message: Is it true that thyme is the best source of the mineral iron? If so, this could be mentioned in the article. Vorbee (talk) 13:32, 25 August 2019 (UTC)
thread_title: Source of iron