Broad-leaf thyme,
Thymus
pulegioides
showing the wild
European form in
flower (left) and
the Guyanese
cultivar (right).
Welcome to the summary page for FabulousFusionFood's Herb guide to Broad-leaf thyme along with all the Broad-leaf thyme containing recipes presented on this site, with 6 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Broad-leaf thyme as a major herb flavouring.
Broad-leaf thyme, Thymus pulegioides (common names broad-leaf thyme, borad-leaved thyme and lemon thyme) is a species of flowering plant in the family Lamiaceae, native to Europe. Growing to 5–25cm tall by 25cm wide, it is a small spreading subshrub with strongly aromatic leaves, and lilac pink flowers in early summer. The specific epithet pulegioides highlights its similarity to another species within Lamiaceae, Mentha pulegium (pennyroyal).
I really hadn't seed very much about broad-leaf thyme as a culinary herb (apart from its role as a parent to lemon thyme) until I came across Guyanese cookery where it's the major (but not only) form of thyme used in the country. So, having recipes including it I now needed to write a herb entry for it!
Broad-leaved thyme is a creeping dwarf evergreen shrub with woody stems and a taproot. It is rather similar to wild thyme (Thymus serpyllum) but it is larger, the leaves are wider and all the stems form flowering shoots. The reddish stems are squarish in cross-section and have hairs on the edges. The leaves are in opposite pairs with short stalks, and the linear ovate blades have tapering bases and untoothed margins. The plant flowers in July and August. The usually pink or mauve flowers form rounded umbels and each has a tube-like calyx and an irregular straight-tubed, hairy corolla. The upper petal is notched and the lower one is larger than the two lateral petals and has three flattened lobes which form a lip. Each flower has four projecting stamens and two fused carpels. The fruit is a dry, four-chambered schizocarp.
Typically it's grown as an ornamental ground-cover plant. However, in Guyana it's been selected for a more robust form, growing up to 25cm in height. The Guyanese form has large, rounded green leaves, and long spires of attractive dark purple flowers in summer. It is an excellent culinary thyme. Its habit is often described as 'mounded' in that it is neither truly creeping (like the wild form) nor fully erect.
Seeds and young plants are commercially available if you would like to grow your own.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Broad-leaf thyme as a major herb flavouring.
Broad-leaf thyme, Thymus pulegioides (common names broad-leaf thyme, borad-leaved thyme and lemon thyme) is a species of flowering plant in the family Lamiaceae, native to Europe. Growing to 5–25cm tall by 25cm wide, it is a small spreading subshrub with strongly aromatic leaves, and lilac pink flowers in early summer. The specific epithet pulegioides highlights its similarity to another species within Lamiaceae, Mentha pulegium (pennyroyal).
I really hadn't seed very much about broad-leaf thyme as a culinary herb (apart from its role as a parent to lemon thyme) until I came across Guyanese cookery where it's the major (but not only) form of thyme used in the country. So, having recipes including it I now needed to write a herb entry for it!
Broad-leaved thyme is a creeping dwarf evergreen shrub with woody stems and a taproot. It is rather similar to wild thyme (Thymus serpyllum) but it is larger, the leaves are wider and all the stems form flowering shoots. The reddish stems are squarish in cross-section and have hairs on the edges. The leaves are in opposite pairs with short stalks, and the linear ovate blades have tapering bases and untoothed margins. The plant flowers in July and August. The usually pink or mauve flowers form rounded umbels and each has a tube-like calyx and an irregular straight-tubed, hairy corolla. The upper petal is notched and the lower one is larger than the two lateral petals and has three flattened lobes which form a lip. Each flower has four projecting stamens and two fused carpels. The fruit is a dry, four-chambered schizocarp.
Typically it's grown as an ornamental ground-cover plant. However, in Guyana it's been selected for a more robust form, growing up to 25cm in height. The Guyanese form has large, rounded green leaves, and long spires of attractive dark purple flowers in summer. It is an excellent culinary thyme. Its habit is often described as 'mounded' in that it is neither truly creeping (like the wild form) nor fully erect.
Seeds and young plants are commercially available if you would like to grow your own.
The alphabetical list of all Broad-leaf thyme recipes on this site follows, (limited to 100 recipes per page). There are 6 recipes in total:
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| Guyana Black Pudding Origin: Guyana | Guyanese Green Seasoning Origin: Guyana | Guyanese Pepper Pot Origin: Guyana |
| Guyana White Pudding Origin: Guyana | Guyanese Hot Pepper Sauce Origin: Guyana | Potato Salad with Thyme, Watercress and Lovage Origin: Britain |
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