A supermarket can carry three separate products labelled "thyme", all from different plants. That is the commonest cause of unexplained differences in results between recipes.
Which genera are sold as thyme?
There are three main groups in Turkey.
The first is the genus Origanum. İzmir and İstanbul thyme belong here, the commonest commercially.
Abroad it is known as oregano.
Its aroma is sharp, slightly bitter and durable.
The second is the genus Thymus. Mountain thyme and Anatolian thyme belong here.
Abroad it is known as thyme.
Its aroma is softer, faintly sweet and less sharp.
The third is Origanum majorana, marjoram.
The mildest of the three, carrying a sweet and floral note.
Because all three are sold under the same name, confusion arises when following recipes.
What is the chemical difference?
The difference lies in the ratio of two compounds: carvacrol and thymol.
Carvacrol gives a sharp, warm note; thymol a more medicinal and cool one.
Carvacrol dominates in İzmir thyme at 60 to 80 percent of its essential oil.
That gives it a strong and durable character.
Thymol is higher in mountain thyme; the ratio varies by species but generally runs 40 to 60 percent.
In marjoram both are low; sabinene hydrate and terpinene predominate.
That is why marjoram reads as mild and sweet.
The difference in ratio directly determines the quantity used: twice as much marjoram is needed for the same effect.
| Type | Dominant compound | Character | Heat stability | Suitable product |
|---|---|---|---|---|
| İzmir thyme (oregano) | Carvacrol | Sharp, bitter | High | Sucuk, red meat |
| Mountain thyme | Thymol | Soft, balanced | High | Chicken, ham |
| Marjoram | Sabinene hydrate | Sweet, floral | Moderate | Sausage, salami |
| Lemon thyme | Citral | Citrus-noted | Low | Fish, marinades |
| Mixed thyme | Variable | Indistinct | Variable | General use |
Which type for which meat product?
The aroma intensity of the product determines the choice.
İzmir thyme is preferred in fermented sucuk.
The reason is the ripening period: aroma diminishes over three or four weeks and a strong type is needed.
Carvacrol's antimicrobial activity is an additional benefit in that product.
İzmir thyme also suits red meat products; the meat's own strong aroma carries it.
Mountain thyme agrees better with chicken and turkey products; its sharpness does not cover the delicate flavour of white meat.
Marjoram is used in emulsion products such as salami and sausage.
Their texture is smooth and their flavour mild; a sharp herb breaks the balance.
For ham and smoked products, mountain thyme or marjoram; the smoke aroma already dominates.
For fish products, lemon thyme or no thyme at all.
How is the quality of dried product judged?
The quality of dried thyme on the market varies widely.
Four indicators are checked.
The first is colour. A vivid green indicates fresh, well-dried product.
Yellowish or brown indicates long storage or drying at high temperature.
The second is smell. Rubbed in the palm it should release a strong aroma.
A weak smell indicates the essential oils have gone.
The third is the proportion of stem. Quality product carries leaf only; stems and twigs are filler without aroma.
The stem proportion should not exceed ten percent.
The fourth is foreign matter. Soil, stones and pieces of other plants indicate low quality.
Sieved product is cleaner but more expensive.
How is a blend prepared?
Using a blend rather than a single type is common in businesses.
A blend compensates for what one type lacks.
A typical blend for sucuk: 60 percent İzmir thyme, 40 percent mountain thyme.
That gives both sharpness and depth.
For chicken products: 70 percent mountain thyme, 30 percent marjoram.
Each type should be ground separately when preparing a blend; the grind fineness can differ.
Blends should be made in small batches; a prepared blend loses aroma too.
Preparing two weeks' worth is reasonable.
Salt should not go into the blend; it draws moisture and the blend clumps.
How is the quantity adjusted?
When the type changes the quantity must change too.
İzmir thyme is the strongest: two to three grams per kilogram of meat.
Mountain thyme is intermediate: three to four grams.
Marjoram is the weakest: four to six grams.
Those ratios give the same perceived intensity.
If a recipe was written for İzmir thyme and marjoram is what is to hand, the quantity should double.
In the reverse case it should halve.
Without that conversion the result is either too weak or too dominant.
In fermented products 20 to 30 percent more goes in at the start; losses occur during ripening.
How should dried thyme be stored?
The life of dried thyme runs from one to three years depending on storage.
There are four enemies: light, heat, moisture and oxygen.
Thyme standing on a bench in a clear jar loses half its aroma in six months.
Kept in a dark or opaque container in a cool, dark cupboard it lasts two years.
A spice rack above the hob is the worst place; heat and steam act together.
Storing whole leaves is better than storing it ground; it can be crumbled at the point of use.
If bought in bulk, part should be kept in use and the rest sealed somewhere cool.
Storage in a fridge is not advised; condensation forms when the container is opened and moisture gets in.
Long-term storage in a freezer is possible but unnecessary in practice; proper storage at room conditions suffices.## Does growing it at home make sense?
Growing thyme on a small scale is easy and costs little.
The plant tolerates drought; it wants little water and excess rots the roots.
It needs a spot in full sun; in shade fewer aroma compounds form.
It grows in a pot too, but the soil should be at least twenty centimetres deep.
Harvesting should happen just before flowering; the essential oil content peaks then.
Cutting should be done in the morning once the dew has lifted.
Cut stems should dry in a shaded, airy place; drying in sun damages both colour and aroma.
