Thyme is native to the Mediterranean region and has been cultivated since ancient times. The Greeks associated it with courage and used it in baths and temples, while the Romans applied it as a preservative and seasoning for meats. In the Middle Ages, thyme was placed under pillows to aid sleep and worn by knights for bravery. Today, Thymus vulgaris is the most common culinary species, though many varieties exist, such as lemon thyme (Thymus citriodorus).
Its essential oil, rich in thymol and carvacrol, has been employed in folk medicine as an antiseptic, expectorant, and digestive aid. Thyme was widely used against coughs, chest infections, and digestive weakness. In Ayurveda, it is considered warming, stimulating agni (digestive fire) and clearing kapha (mucus). Leaves are the primary part used, but flowers and oil also have therapeutic applications.