Thyme
(Thymus vulgaris L., Labiatae)
Also Called: Common Thyme, Garden Thyme.
Description: A weak under-shrub, 10-30cm (4-12in) high, rarely somewhat procumbent;
branches short, woody (in cold climates, thyme is an herbaceous annual).
Leaves 4-10mm (0.15-0.4in) long, opposite, linear or elliptical, margins
somewhat revolute, upper surface slightly hairy, lower surface with felted
hairs.
Flowers 3-7mm (0.1-0.3 in) long, pink or lilac, arranged in whorls in the
axils of the upper leaves.
Flowering: June-August.
All parts of the plant have an agreeable aromatic odour and taste.
Part Used: Flowering shoots; herbalists use the small leaves, essential oil.
Habitat and Cultivation: Thyme is a perennial native Mediterranean
countries and occasionally found wild.
Widely cultivated as a pot-herb and also as a medicinal plant; usually grown
from seeds sown in rows 25cm (1oin) apart and thinned out to plants 25cm
(10in) apart.
Commercial cultivation is satisfactory only in warm regions. The plants are
collected before flowering if only the leaves are required, otherwise they
are collected when in flower.
Drying is in the shade at less than 35°C (95°F).
Yield: 15-30kg (33-661b) of dried plants per acre (120 sq yd), from the 2nd
year onwards.
Properties and Uses: Volatile oil containing thymol,
a little tannin.
Actions: antibiotic, antiseptic, antispasmodic, antimicrobial, anti-tussive,
astringent, carminative, diuretic, expectorant, wound herb; topically rubefacient.
It modifies the intestinal flora, it improves appetite, is resolutive and
suppressant for spasmatic coughs.
The plant (particularly the oil) is extremely
antiseptic, and is a good expectorant helping both to clear phlegm and, thanks
to its anti-bacterial action, combat chest infections.
It
is useful in cough syrups and combines well with marshmallow or liquorice.
Frequently prescribed for whooping cough, bronchitis and emphysema.
Drink thyme tea as a tonic for exhaustion or to regulate the digestion.
The fresh leaves can be crushed and applied to minor wounds and warts.
Thyme is used in herbal teas prepared for colds and flus.
In addition, thyme
has antifungal properties and can be used against athlete's foot. Ingesting
or inhaling the oil helps to loosen phlegm and relax the muscles in the respiratory
tract.
Concoctions of thyme are frequently prescribed for coughs, including
those resulting from whooping cough, bronchitis and emphysema.
A solution of thyme's most active ingredient, thymol, thyme's most active
ingredient, is used in such over-the-counter products as Listerine mouthwash
and Vicks VapoRub because of its well-known antibacterial and antifungal properties.
Thymol apparently also has a therapeutic effect on the lungs.
Thyme was grown in monastery gardens in southern France and in Spain and Italy
during the Middle Ages for use as a cough remedy, digestive aid and treatment
for intestinal parasites.
Add sage to the tea if you have a nagging cough.
A stronger tea is useful as a mouthwash or rinse to treat sore gums.
Like many culinary herbs thyme is a soothing digestive remedy which can stimulate the digestion as it copes with rich foods.
The oil is used in aromatherapy for
muscular aches, pains and stiffness or can be added to baths to combat exhaustion.
Use 10 drops of oil in 5 ml of almond oil and massage gently into aching
limbs.
Usage: To make a tea, use two teaspoons of dried herb per
cup of boiling water and steep for ten minutes.
As an infusion (boil 1-2 tablespoonfuls of leaves with 1 litre (1.75pt) of
water and allow to stand) internally for whooping cough (syrup of thyme is
equally effective) and for other coughs; also for diarrhoea and gastric troubles.
Vermifuge (action uncertain). Externally thyme is an excellent application
for wound healing.
Caution: It is generally regarded as safe, but large doses
may cause intestinal problems.
If you experience diarrhea or bloating, cut back on the amount you're using
or discontinue use altogether.
It is safe to use thyme as a seasoning during pregnancy, but strong medicinal
doses should be avoided if there is any possibility that you are pregnant.
It is one of the most popular of herb garden plants with around 40 cultivars readily available from specialist nurseries. Many of these have distinctive flavours and are highly valued by chefs. Common or garden thyme (T vulgaris) is the cultivated form of wild thyme (T serpyllum), which is known as "mother of thyme"- possibly because of its traditional use for menstrual disorders. Wild thyme's botanical name is based on its creeping or serpent-like growth pattern and Pliny - in true Doctrine of Signatures fashion recommends it as an antidote for serpent bites and "the poison of marine creatures". The Romans also burned the plant in the belief that the fumes would repel scorpions and "all such creatures".
Culinary Uses: Thyme has a strong piquant or lemony flavour.
For fresh use, the flavour is best just before flowering.
* Enhance the flavour of meat, fish and poultry dishes with thyme.
* For chicken and fish marinades, bruise fresh sprigs of thyme and tarragon,
and combine with red-wine vinegar and olive oil.
* Use in herb butters and cottage cheese.
* Culinary Oils and Vinegars
Cultivation:
You can start thyme from seeds to get a wider selection of varieties.
Most nurseries
carry transplants in spring and summer.
It prefers a sandy, dry soil and plenty
of sun.
If your soil is acidic, add some lime.
If you live in a very cold climate,
protect the plants in winter by mulching heavily.
Once established, the only
care will be regular pruning of the plants and removal of dead flowers and pruning
to remove old wood.
It is hardy to zone
five, but is prone to disease and insect infestation in the deep south.
Some gardeners may want to grow thyme indoors in containers so that conditions
may be carefully controlled.
Most varieties grow to only six to twelve inches in height, and they make an
attractive edging for the perennial border. Leaves are dark gray-green in colour,
and pale pink flowers bloom at the tips of the stems in summer.
Harvesting: Leaves can be harvested for fresh use throughout
the summer, but the flavour is best just before flowering. To dry, cut
the stems just as the flowers start to open and hang in small bunches.
Harvest sparingly the first year.
