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Mythologically, medicinally and horticulturally, Lemon Thyme (Thymus serpyllum) is almost identical to English or Common or Garden Thyme (Thymus vulgaris).

But in the kitchen the exquisite flavor and aroma of this marvelous herb set it apart.

It grows well in most climates and prefers a light, sandy, well-drained, dry soil in full sun. It is one of the easiest herbs to grow in pots and will enhance the appearance of rock walls and stone pathways. Lemon thyme comes in both a creeping variety (Thymus pulegiodes) and a Lemon Carpet Thyme (Thymus herba-barona cv.), the latter developed by Richter's Herbs in Goodwood, Ontario.

Many old herb gardens include the visual pun of a "thyme clock" - a thyme topiary shaped into a clock dial with hands permanently set at whatever hour holds some significance for the gardener.

The word Thymus is Greek for "courage", but its application to the herb may be related to the Greek word meaning "to fumigate", for the herb was burned to drive unwelcome insects from a house. Thyme was also worn and burned to attract good health.

In Ireland, a bed of thyme is set aside in the garden as a home to the fairies and the legend claims that if you wash your eyes with the dew from the herb on May 1st you will be privileged to see these tiny mischievous creatures. Thyme placed under your pillow will ward off nightmares and ensure a good night's sleep.

Medicinally, thyme may be used internally and externally, but the essential oil should never be taken internally nor applied undiluted to the skin. Recent research has indicated that thyme is such a powerful tonic that it is an effective counter to age-related problems. Added to a hot bath it is certainly a potent muscle relaxer. The herb is vigorously antiseptic and as a lotion it can be applied directly to infected wounds. As an infusion or in a gargle, thyme may be used to treat laryngitis and tonsillitis. Lemon thyme particularly has a reliable reputation in the care of whooping cough and bronchitis.

But it's in the kitchen that lemon thyme excels. Almost no other herb will compliment fish or chicken as well. One caveat: unlike common thyme, lemon thyme doesn't retain its flavor when dried, so use fresh whenever possible.

Here's a rich chicken dish that uses only lemon thyme and no other herb:
Lemon-Thymely Chicken
· 4 boneless chicken breasts
· 1/8 cup of packed fresh lemon thyme
· ¾ cup of heavy cream
· ¼ cup of medium dry sherry
· 2 cloves of garlic, crushed
· ¼ cup of grated Romano or Parmesan cheese
· 2 Tbsp. olive oil
· Salt and freshly ground black pepper to taste.

Sauté the chicken breasts in the olive oil over medium-high heat for about five minutes each side. Mix all the other ingredients - except the cheese - in a baking dish (they may be mixed in a blender) and place the chicken breasts in the dish. Spoon the mixture over the chicken and then cover with the cheese. Bake, covered, at 350 degrees for about 30 minutes, removing the cover for the last 10 minutes for browning. Serve over rice with vegetable of your choice.

For a simple, healthy salad dressing, try this:
Lemon Thyme with Sherry Salad Dressing:
Juice ½ lemon then add enough apple cider vinegar to bring total to ¼ cup. Add 3 Tbsp. of packed, fresh lemon thyme, 1 cup of extra virgin olive oil; ¼ cup of medium dry sherry; 1 clove of garlic, crushed; 1 tsp. of Dijon mustard; pinch of cayenne; 1 tsp. of salt (or more to taste). Mix (again a blender will thoroughly combine the ingredients) and pour over a green salad.

Lemon thyme and potatoes make a good combination. The following recipe is a flavorful alternative to other scalloped potato recipes:

Royal Purple Potato Casserole
· 6-8 purple potatoes (other types of potatoes may be substituted, but purple potatoes confer a delightful hue to this dish)
· 3 tomatoes, peeled, seeded and chopped
· 3 tsp. of olive oil
· 1 large red onion, sliced into ¼ inch rings
· 2 Tbsp. of fresh lemon thyme
· ½ cup of green onions, chopped
· 4 cloves of garlic, minced
· ¼ cup of Greek olives, pitted and chopped
· ½ cup of chicken or vegetable bouillon

Slice the potatoes into 1/4-inch sections. Mix the rest of the ingredients together in a large bowl with half the olive oil. Into a lightly oiled lidded casserole alternated layers of the potatoes with the other ingredients. Drizzle the remaining olive oil over top. Bake covered in a preheated 400F oven for 40 minutes. Remove the lid and bake for a further 10 minutes. Check the potatoes for tenderness. Depending upon the type of potato used, they may require further baking time.

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