(Thymus vulgaris), pungent herb of the mint family (Lamiaceae, or Labiatae), the dried leaves and flowering tops of which are used to flavour a wide range of foods, including poultry, stuffings, fish, eggs, meats, butter, sauces, soups, sausages, salads, vegetables, cottage and cream cheeses, fresh tomatoes, and pastas. It is one of the herbs used to flavour Benedictine liqueur. Thyme is a characteristic seasoning in the traditional English dish jugged hare. Bees are fond of thyme, and thyme honey of Sicily has been famous for hundreds of years. In ancient Greek temples, thyme was burned as incense. Pliny the Elder referred to it as a fumigant.