Description & Distribution 
Indigenous to the Mediterranean, Thyme is widely cultivated in Bulgaria, France, Germany, UK, Greece, Italy, Morocco, Portugal, Turkey, Spain, Canada, USA & Tunisia.

Thyme is a small, creeping shrub. It has dense, whitish branches bearing narrow leaves and clusters of purple leaves. The leaves and flowering tops are used as spice, but the entire plant, excluding the roots yield oils and oleoresins. 

Thyme has a pungent, mint like odour.

Thyme flourishes in sub-tropical and temperate climates.

In India, Thyme grows wild along the western Himalayan region from Kashmir to Kumaon. It is grown as homestead gardens in Ooty, Tamil Nadu.

Harvest Seasons : April to May
Marketing Season :  June to July

Uses
Thyme is an essential ingredient of Bouquet garni and is frequently used in stuffing's and in a wide range of Italian cuisine. It goes into the making of soups, cheese, pizzas, sausages, fish and pork dishes as a flavoring agent. Thyme with its antiseptic qualities is widely used in medicines, germicides, toiletries, tooth pastes and mouthwashes.

Export
Exports are in very small quantities.