History

Thyme has been a staple in kitchens and apothecaries for thousands of years, dating back to ancient Egypt and Greece. Lemon thyme, a natural hybrid between common thyme (Thymus vulgaris) and broad-leaved thyme (Thymus pulegioides), is a more recent cultivar believed to have gained popularity in Europe in the last few centuries. Its citrusy brightness makes it especially appealing in French and Mediterranean cuisines, where it pairs beautifully with poultry, seafood, and vegetables.

Summary

Lemon thyme looks much like common thyme but offers a delightful twist—an herbal backbone infused with the aroma and flavor of fresh lemon zest. This variety adds both depth and brightness to savory dishes and even desserts. Use it as you would regular thyme, but reach for it when you want a little extra sparkle.

Why We Love It

Lemon thyme is like the herb garden’s overachiever—versatile, fragrant, and effortlessly bright. It’s brilliant with roasted vegetables, grilled chicken, creamy sauces, or sprinkled over soups. We also love using it in infused syrups for cocktails and lemonades. Unlike lemon peel or juice, it offers citrus flavor without extra acidity, making it a subtler—but no less magical—ingredient.

The More You Know

Lemon thyme is a great substitute for recipes calling for both thyme and lemon zest when you want to streamline your ingredient list.