The herb used in cooking that contains thymol, a compound with antimicrobial and antiseptic properties, is thyme. Common thyme (Thymus vulgaris) produces an essential oil in which thymol is a major component, alongside compounds such as carvacrol and linalool.
Thyme is native to the Mediterranean region and has been used since antiquity as both a culinary seasoning and a traditional remedy. Its strongly aromatic leaves are used fresh or dried in soups, sauces, stews, meat dishes, and herb blends. Thymol’s antimicrobial activity also explains its use in some mouthwashes, disinfectants, and food-preservation research.
A common mix-up is oregano: some oregano species also contain thymol and carvacrol, so the compound is not exclusive to thyme. However, thyme is the canonical answer because thymol is named after the genus Thymus and is especially associated with thyme oil. The culinary herb should not be confused with concentrated thyme essential oil, which can irritate skin or be unsafe if swallowed undiluted.