It is simplest to consider thymes in two groups: creeping varieties (generally originating from Thymus praecox) and bushy varieties (originating from 77 vulgaris). Creeping thymes tend to be primarily ornamental.
Their leaves are edible, but their shoots are so short that they're difficult to use. Tlieir scents often dissipate during cooking, leaving no significant taste. They have a prostrate habit and form thick mats of wiry stems covered in tiny green leaves. Quick drainage, fiill sun and good air circulation are the keys to success with creeping thymes. They are suitable for groundcover in hot, dry areas. T. praecox is the most common species of creeping thyme. It grows in a mat with foliage t^vo to three inches high. Regular T. praecox has tiny rounded shiny leaves on wiry stems. Flowers are white and shades of pale pink. T. praecox Coccineus has deeper pink flowers. 'Pink Chintz* is an especially vigorous selection with clean foliage and brighter salmon-pink flowers.
Extra-dwarf selections of creeping thyme are also popular. T. praecox *Minus' is an older compact variety with tiny blue-gray leaves and a rather lumpy, spreading habit. As with all creeping thymes, it makes an excellent filler in between pavers. T. praecox 'Elfin is even smaller. It grows into a mat of gray-green foliage so tight and low that it resembles lichen. 'Elfin' and 'Minus' are highly sensitive to wet conditions, so give them a quick-draining soil. At least six hours of direct sun are essential for thymes to thrive. Numerous varieties of T. praecox Wxih supposed resemblances to certain scents have been identified and now circulate throughout the nurseiy trade. 'Coconut', 'Mint' and 'Nutmeg' are three that are widely available.
Woolly thyme {T. pseudolanuginosus), a similar species, stands out for its haiiy leaves which give the plant a soft appearance and texture. Caraway thyme {T. herba-barvna) is intermediate in habit between the creeping and mounding varieties. It doesn't spread out in a dense flat mat, nor does it create a tidy mound. Rather, it sprawls and trails happily in between other plants and over edges of hard surfaces. Its scent has a strong odor of caraway.
Overall, it's a larger, more vigorous plant than other thymes. Tlie leaves are wide, rounded and separate easily from the stems. Its strong aroma and flavor hold up well during cooking. Mounding varieties are bred from T vulgaris. Most culinary thymes are these bushy types. English and French thyme are two strains often used for cooking. English thymes have rounded, deep-green leaves.
TlieyVe oft:en the most winter-hardy thymes, and the most tolerant of lower light and slower drainage. French thymes have narrow, pointy leaves and a sweeter flavor. Tliey're more susceptible to cold and wet than English thyme. Lemon thymes {T. xcitriodorus group) are a bushy and vigorous group of mounding thymes with leaves that smell like lemon or some other citrus. There are numerous strains of regular lemon thyme, which vary in habit, leaf size and intensity of flavor and aroma. Smell them before buying. 'Lime' smells like its namesake citrus, although cooking destroys the flavor. Variegated lemon thymes are attractive to look at and can be used in cooking as well. 'Silver Queen' is the standard variegated variety, with streaky cream-edged leaves. It tends to revert back to green over time. 'Hi Ho Silver' is a new variety with much stronger variegation. It makes a very attractive plant, four to six inches high and a foot wide. 'Aureus' is the standard gold-leaf form. 'Doone Valley', with gold-splashed leaves, is widely available. Unfortunately, it tends to revert to green.
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