Thyme

Thymus vulgaris

Black Thyme Common Thyme English Thyme French Thyme Garden Thyme German Thyme Serpyllum Thyme Tomillo Winter Thyme Parts used Uses Habitat and cultivation Research Constituents How much to take Side effects and cautions How it works in the body Applications Collection and harvesting Herbs for a court bouillon Oil and vinegar dressing

Thyme is the general name for the many herbs of the Thymus species, all of which are small, perennial plants native to Europe and Asia. Common or garden thyme is considered the principal type and is utilized commercially for flowering and ornamental purposes. This low-growing, woody shrub has gray-green leaves and white, pink or purple flowers. Thyme is produced and collected in most European countries, including France, Spain., Portugal and Greece, as well as in the western U.S. The three principal varieties of thyme are English, French and German, and they differ in leaf shape, leaf color, and essential oil composition.

A nice salve can be made at home for helping to heal cuts, bruises, acne, rash and so forth on the skin, especially in the area of the face, neck, throat and forehead. But its use also extends to burns, wounds and sores located elsewhere on the body.

The first part to prepare this salve is to make the base. Ghee is used as an excellent base for many herbal salves and oils in India by Ayurvedic folk healers everywhere. This is nothing more than clarified butter, a delicious and fragrant oil that is semi-solid at room temperature. To make this ghee, melt 2 pounds of butter in a saucepan until it reaches a slow, rolling boil. Remove from the heat and carefully skim off the foam with a spoon. Return the pot to the heat and repeat this procedure twice more, removing as much of the foam as possible and discarding it. Allow the pan to cool a couple of minutes before removing the thin film that forms on top. Let the butter cool down somewhat, and then, while still liquid, pour through a fine-meshed tea strainer, but stop pouring when the heavier solids at the bottom of the pan move to the strainer. Collect the ghee in a glass bottle, cool completely and cover. The entire process takes less than half an hour to accomplish. Two pounds of butter yield about 2 cups of ghee. It can be stored without refrigeration for up to 6 months.

The next step involves reheating the ghee to just below the point where it will bubble without burning and smoking. Add 2 handfuls coarsely chopped and slightly crushed garden thyme to the pot. When the ghee is reheated, and during the gentle cooking of the thyme for an hour, the pot should always remain covered. After this, briefly uncover just long enough to strain through a coarse, wire sieve of some kind. Return to the stove and cover again to reheat for about 5 minutes. Then remove the lid and add between 1-2 tbsps. of melted beeswax and stir thoroughly. Also add about 1/2 tsp. of pure vanilla when putting the beeswax in. Finally, pour the entire contents from the pot into clean jars that aren't too deep (empty baby food jars will do). Allow to set up before screwing the lids on. Store in a cool, dry place.

Thyme is one of several aromatic herbs (peppermint, rosemary, sage and savory) which are handy to use in purifying water in countries such as Mexico, Spain, Portugal, Greece, Italy and, believe it or not, parts of the Soviet Union where the drinking waters are in serious question as to purity. Generally, you will find some species of thyme in the public marketplaces, which can then be used when boiling up water for drinking purposes later on. Figure about 1 good handful of cut thyme to 1 quart of water. Cover and boil, then reduce heat and simmer, covered, for 20 minutes. Strain and you now have safe drinking water that won't give you any more diarrhea and fever.

Thyme is a powerful antiseptic for both internal and external use. Thyme enhances the immune system's fight against bacterial, viral and fungal infections especially in the respiratory, digestive and genitourinary system, such as colds, flu, coughs, gastroenteritis, candida, cystitis and salpingitis. Its relaxant effect on the bronchial tubes helps asthma and whooping cough, while its expectorant action increases the production of fluid mucous and helps shift phlegm. The relaxing benefits of thyme can also be seen in the digestive tract, and used to good effect for wind and colic, irritable bowel syndrome and spastic colon. Its astringent action combined with its antiseptic properties help curb diarrhea and its causes, and will re-establish normal bacterial population in the gut, especially helpful in candidiasis. Thyme also acts as a cleansing liver tonic, stimulating the digestive system and liver function, making it useful for indigestion, poor appetite, anemia, skin complaints, lethargy, and gallbladder complaints.

Thyme has a pungent taste and warming properties. Thyme stimulates the circulation and helps to throw off chills and lethargy and acts as an exhilirating tonic to the whole system. Its tonic action on the nervous system makes it excellent for physical and mental exhaustion, relieving tension, anxiety and insomnia and to lift the spirits in depression. As a diuretic, thyme reduces water retention, infections of the urinary tract, rheumatism and gout. Thyme also regulates the menstrual cycle and clears infections of the reproductive tract.

PARTS USED

Aerial parts, essential oil.

USES

Infections - The antiseptic and tonic properties of thyme make it a useful tonic for the immune system in chronic, especially fungal, infections, as well as an effective remedy for chest infections, such as bronchitis, whooping cough, and pleurisy. The pleasant-tasting infusion can be taken for minor throat and chest infections, and the fresh leaves may be chewed to relieve sore throats.
Asthma & hay fever - Thyme is prescribed with other herbs for asthma, especially in children. Its invigorating qualities balance the sedative effect of many herbs used for asthma. Thyme is also helpful in hay fever.
Worms - Thyme is often used to treat worms in children.
External uses - Applied to the skin, thyme relieves bites and stings, and helps sciatica and rheumatic aches and pains. Thyme helps ringworm, athlete's foot, thrush, and other fungal infections, as well as scabies and lice. The infusion may be added to bathwater as a stimulant.
Other medical uses - Abscess, Altitude sickness, Wrinkles, Temporomandibular joint syndrome or disorder / TMJ (TMD), Urinary incontinence.
Culinary uses - Versatile garden thyme is indispensable in any kitchen. While it can be added fresh to various dishes, dried thyme with its penetrating sharper aroma is preferred by most cooks. Unlike many herbs, garden thyme, which is an essential ingredient of the classic French bouquet garni, does not lose its flavor when added early in the cooking process.
Use thyme to season tomato sauces, seafood dishes, especially clams and mussels, and vegetables such as carrots, eggplant, onions, potatoes, peppers, and zucchini. Garden thyme complements clam and fish chowders, and mingles well with wine, onion, garlic, and brandy to flavor various meats, including sausages and roasts, wild game, and poultry, especially in recipes that specify long, slow cooking.
Add fresh leaves and flowers to garden salads, and use the leaves, fresh or dried, to flavor butter and cooking oil.
Brew a cup of refreshing thyme tea by infusing 15 ml (3 teaspoons) of crushed fresh leaves in 250 ml (1 cup) of boiling water. Cover and steep for 10 minutes, then strain the leaves. Sweeten with honey to taste.
Garden thyme is used commercially to season olives, croutons, fried chicken, poultry stuffing mixes, and liver pate. The essential oil of garden thyme is used to preserve processed meat and butter, and in making chewing gum, ice cream, candy, and the liqueur Benedictine.
Craft uses - Include aromatic garden thyme in potpourris and sachets.

HABITAT AND CULTIVATION

Thyme is related to mother of thyme, also known as wild thyme (T. serpyllum).
Garden thyme prefers light, well-drained, slightly alkaline soil. Plants will not survive long in heavy, wet soil. Tolerated pH range is 4.5 to 8.0.
Grows best in a sunny location where the plants are free from competition for light and room.
Propagate garden thyme from seeds, stem cuttings, and layering.
Plant seeds indoors about 8 to 10 weeks before your last frost date. Sow seeds to a depth of 6 mm (1/4 inch) or less. Seeds germinate in about 2 weeks. Transplant the seedlings outdoors after the danger of frost has passed.
Space plants 15 to 20 cm (6 to 8 inches) apart.
Take stem cuttings in the spring. Clip a sprig of new growth from the top of the plant. Strip the leaves from the bottom of the twig and put it in wet sand to root.
Layer stems in late spring. Pin down the lower branches of an existing plant. Cover the branch with soil, leaving only the tip exposed. Once the pinned branch has rooted, remove it from the main plant. Thyme is a sprawling plant, so you may find that branches that reach over and touch the soil develop roots. This is a natural form of layering. When this occurs, separate off and transplant the new "plantlets."
Divide mature plants every 2 to 3 years to prevent them from becoming woody and straggly.
Susceptible to root rot and leaf spot, but usually pest-free.
To provide winter protection, mulch well with straw or leaves.
Growing in containers - Plant thyme in a 10-inch (25 cm) container with a mixture of standard potting soil lightened with coarse sand for good drainage. Allow the pot to dry out slightly between waterings, and provide water-soluble fertilizer mixed at half strength every four weeks. Keep the container in a warm and sunny spot.
Thyme plants require a cold period, and mature plants don't adapt well to indoor growing. Young plants started indoors from seed in late summer can provide a source of fresh thyme for the winter season.

RESEARCH

Volatile oil - Thyme volatile oil is strongly antiseptic -the constituent thymol, in particular, is a most effective antifungal. The oil is also an expectorant, and it expels worms.
Muscle spasms - Thymol, methylchavicol, and the flavonoids relieve muscle spasms.
Anti-aging - Research in the 1990s in Scotland suggests that thyme and its volatile oil have a markedly tonic effect, supporting the body's normal function and countering the effects of aging.

CONSTITUENTS

• Volatile oil with variable content (thymol, methylchavicol, cineole, borneol)
• Flavonoids (apigenin, luteolin)
• Tannins

HOW MUCH TO TAKE

As an infusion, take 200 ml (8 fl oz), twice a day. As tincture, take 2 ml (40 drops), three times daily. As a syrup, thyme can be combined with licorice and taken for coughs and sore throats, 10 ml (2 tsp), three times a day. The essential oil may be combined with others in a base oil, or on its own, 2 drops in 50 ml (4 tbsp) base oil as a rub to stimulate circulation to warm cold joints. The essential oil may also be used when added to water as an inhalation to ease tight airways. Add the infusion to the bath to relax tired and aching muscles.

SIDE EFFECTS AND CAUTIONS

Thyme oil may cause dermatitis in some people.
Thyme oil should not be used for self-medication as it is poisonous. Thymol, which is found in thyme oil, can cause diarrhea, dizziness, headache, nausea, vomiting, muscular weakness, and can depress heart function, respiration, and body temperature.
Thyme is reputed to affect the menstrual cycle, so taking it medicinally if you are pregnant or nursing is not recommended. Eating thyme while pregnant appears to be safe, however, as the amount normally consumed is less than medicinal doses.

HOW IT WORKS IN THE BODY

As Culpeper suggested, thyme is primarily a remedy for the respiratory system. It is the thymol which is responsible for its expectorant and antiseptic qualities, and this is invaluable for chest infections and other respiratory ailments. However, the thymol is also useful in the urinary tract system, where it is beneficial as an antiseptic. The thymol, together with other constituents, act together as an antispasmodic, and this has a sedative effect which is used particularly in children's asthma and for those who suffer from hay fever. In addition, there is an antilarval action. In the musculoskeletal system, the oil can be used topically in a base oil as a counterirritant, that is, to draw blood to an area and to warm a cold joint in cases of rheumatic disorder.

APPLICATIONS

AERIAL PARTS:

INFUSION -  Use for chest infections, stomach chills, or irritable bowel.

TINCTURE -  Use for diarrhea associated with stomach chills or as an expectorant in chest infections.

GARGLE -  Use the infusion or diluted tincture for sore throats.

SYRUP -  Take a syrup made from the infusion for coughs and lung infections.

ESSENTIAL OIL:

CHEST RUB -  Dissolve 10 drops thyme oil in 20 ml almond or sunflower oil for chest infections.

OIL -  Dissolve 10 drops in 20 ml water, and apply to insect bites and infected wounds. Add 5 drops to bathwater for weakness and arthritic conditions.

MASSAGE OIL -  Dissolve 10 drops each of thyme and lavender oil in 25 ml almond or sunflower oil for rheumatic pains or strained muscles.

COLLECTION AND HARVESTING

Harvest stems and leaves for drying just as flowering begins, cutting the entire plant back to about 5 cm (2 inches) above the ground. For the rest of the season, harvest only the tips of the branches so the plants are sturdy enough to survive fall and winter temperatures.
To dry garden thyme, lay the stems flat or hang them in bunches in a shady, dry location. Strip the dried leaves from the stems and store in an airtight container.
Freeze sprigs of garden thyme on a cookie tray and store in airtight freezer bags for use as required.

HERBS FOR A BOUILLON

• 1 bay leaf
• 1 tsp. dried thyme
• 2 branches celery with leaves
• 1 sprig fresh parsley, or 1 tsp. dried
• 6 peppercorns
• 1 small carrot
• 1 medium onion, stuck with 5 whole cloves
• 1 Tbs. salt

Tie all the ingredients into a cheesecloth bag, and add to water for cooking fish, lobster, crabs, chicken, veal. This quantity flavors 2 quarts of cooking water.

OIL AND VINEGAR DRESSING

• 6 Tbs. olive oil, or vegetable oil
• 1 1/2 Tbs. vinegar
• 1/8 tsp. dry mustard
• 1/4 tsp. granulated sugar
• 1 tsp. salt
• 1/8 tsp. pepper
• 2 tsp. minced fresh thyme, or 1 tsp. dried

Process all ingredients in a blender set at low for 1 minute.
Makes 1/4 cup.