Wild edible plants (WEPs) as defined by the food and agricultural organization (FAO) are “the plants that grow spontaneously in self -maintaining populations in natural or semi-natural ecosystems and can exit independently of direct human actions” [1]. In fact, as summarized by Shumsky and Colleagues [2], WEPs are characterized by being locally available and known traditionally through generations, less expensive, having high advantages for poor populations, available during stressful conditions such as drought or famine periods and finally, being able to resist climate change. Moreover, WEPs have been demonstrated to have an important role in providing plenty of nutritional requirements that are important for improving health, thereby contributing to reduce food insecurity and scarcity, famine, or conflict [3,4]. Therefore, the trend towards implanting WEPs in food dishes and recipes nowadays, seems to have increased and become more popular than few years ago. According to a recent estimate, more than 8000 plant species are distributed all over the world, from these only 100 provide the majority of the world’s food. Among these 100, less than 20 species are used in food preparation [5]. China is characterized by having the oldest and biggest original centers for vegetables in the world, estimated to be around 213 families, 815 genera and 1822 species of plants. In North America, natives consume many WEPs daily; they constitute a good example of the ethnographical use of these natural sources. In Africa, Latin America, and the subcontinent of India, many WEPs are cultivated and consumed [5]. For example, a study was done in the city of Bingol in Turkey and showed that most of the consumers in this area eat these plants in their raw form; others use the flowers and branches for preparing herbal tea. In addition, many use them as spices and for commercial purposes [6].

Specifically, in the Mediterranean region, there are an estimated 25,000 to 30,000 species of WEPs, many of which are endemic to the region. The diversity of species in this region can rely on the ecological conditions, such as the convenient climate and the soil type [5]. In Lebanon, WEPs are estimated at about 2600 species (12% of total species in the Mediterranean region) and are mainly consumed within rural areas for their health and medicinal qualities, either raw without any preliminary preparation, or as snacks, providing important sources of nutrients absent in modern high-fat, high-sugar snacks [7]. In addition, several types of these plants are used in fresh salads. Most well-known cooking methods of such plants are simply fried with onions or used in omelet preparations [7,8]. A study was done in Lebanon by conducting semi-structured interviews in which ethno-pharmacological information was collected. As such, 53 native informants in 13 towns and villages surrounding Mount Hermon were asked about wild plants they use. The results showed that 124 plant species are still used by local communities in traditional medicine as a beneficial source for the treatment of different illnesses [9].

The Lamiaceae family is particularly well represented in Lebanon, where 136 species belonging to 29 genera have been inventoried. Some of them can be considered main ingredients in popular Lebanese dishes as spices such as Origanum syriacum, Satureja thymbra, Thymbra spicata and Thymus vulgaris. Others are eaten as salads such as Salvia rosemarinus, Coridothymus capitatus, and Salvia fruticosa which are also used in traditional medicine as a cure for different diseases, such as microbial infections [10]. A study done on eleven Lamiaceae species involving their chemical composition and the antimicrobial activity of their essential oils, revealed that Lamiaceae species are mostly used against gastrointestinal infections [10]. The beneficial effects of many plants and their use as pharmaceutical drugs are demonstrated by clinical and preclinical studies [11].

2. Thyme (Thymus vulgaris): An Overview

2.1. Systematic Classification and Distribution

• Kingdom: Plantae
• Subkingdom: Tracheobionta
• Superdivision: Spermatophyta
• Division: Magnoliophyta
• Class: Magnoliopsida
• Subclass: Asteridae
• Order: Lamiales
• Family: Lamiaceae
• Genus: Thymus L.
• Species: Thymus vulgaris L. [16]

2.2. Thyme Botanical Aspects

3. Chemical Composition and Essential Oils of Thyme