thyme

1. Any of several aromatic Eurasian herbs or low shrubs of the genus Thymus, especially T. vulgaris, of southern Europe, having small, white to lilac flowers grouped in headlike clusters.
2. The leaves of this plant used as a seasoning.

[Middle English, from Old French thym, from Latin thymum, from Greek thumon.]

The aromatic leaves and flowering tops of Thymus spp. used as flavouring in soup, meat, fish, poultry dressing, and sausages.

[TIME] There are several varieties of this mint-family member, a perennial herb native to southern Europe and the Mediterranean. Garden thyme, the most often used variety, is a bush with gray-green leaves giving off a pungent minty, light-lemon aroma. Subvarieties include the narrow-leafed French thyme and broad-leafed English thyme. The most well-known subvariety of wild thyme-a thick ground cover-is lemon thyme, an herb with a more pronounced lemon aroma than garden thyme. Whatever the variety, thyme is widely used in cooking to add flavor to vegetables, meat, poultry and fish dishes, soups and cream sauces. It's a basic herb of French cuisine and integral to bouquet garni. Fresh thyme is available in some specialty produce shops and supermarkets during the summer months. Dried thyme-both leaf and powder form-is available year-round. As with all herbs, thyme should be stored in a cool, dark place for no more than 6 months. See also herbs.

Description

Thyme (Thymus vulgaris L.), known as garden thyme, and T. serpyllum, known as creeping thyme, mother of thyme, wild thyme, and mountain thyme, are two similarly beneficial evergreen shrubs of the Lamiaceae or mint family. The aromatic thyme is a perennial native of southern Europe and the western Mediterranean. Thyme is extensively cultivated, both commercially and in home gardens, as a culinary and medicinal herb. There are hundreds of species of thyme.

Garden thyme grows from a woody, fibrous root to produce thin, erect, stems up to 15 in (38 cm) high. It is most commonly cultivated for its culinary uses. Wild thyme is found growing on heaths, in sheep pastures, and mountainous areas in temperate regions. It was probably introduced to North America by European colonists, and has escaped cultivation. Wild thyme produces long, low-lying, sprawling and creeping stems. This habit inspired the designation serpyllum referring to the serpent-like growth of the species. Thyme has tiny narrow gray-green leaves that grow in opposite pairs on the square woody stems. The edges of the stalkless, and slightly hairy leaves are rolled inward. The blossoms may be white to rose-colored or a blue to purple hue, depending on the species and variety. Flowers are tiny and tubular and grow in terminal clusters up to 6 in (15.2 cm) long. Flowering time is midsummer. Seeds are minuscule and abundant. Thyme thrives in sunny locations on dry stony banks and heaths. The aromatic herb attracts bees that produce a uniquely flavored honey from the herb. It also acts to repel whiteflies.

Thyme has been known since ancient times for its magical, culinary, and medicinal virtues. Tradition held that an infusion of thyme taken as a tea on midsummer's eve would enable one to see the fairies dancing. Young women wore a corsage of blossoming thyme to signal their availability for romance. The generic name may have been inspired by one of thyme's traditional attributes. Greek folk herbalists believed that thyme would impart courage (thumus in Greek) to those who used the herb, particularly soldiers. Greek men particularly liked the pungent scent of thyme and would rub the herb on their chests. The Romans believed that adding thyme to bath water would impart energy. They also included thyme in bedding to chase melancholy and to prevent nightmares. The strong scent of thyme was employed as a moth repellent, and burned as fumigating incense. The philosopher-herbalist Pliny the Elder recommended burning the dried herb in the house to "put to flight all venomous creatures." In the kitchen thyme has been used for centuries to season sauces, soups, stuffing, and soups. Thyme has long been recognized for its antiseptic properties. The Egyptians used the herb in formulas for embalming the dead. The herb was among those burned in sickrooms to help stop the spread of disease. Oil of thyme was used on surgical dressings and in times of war as recently as World War I, to treat battle wounds.

General Use

The fresh and dried leaf, and the essential oil extracted from the fresh flowering herb, are medicinally potent. Thyme is one of the most versatile herbs for use in home remedies. It is aromatic, antiseptic, diaphoretic (increases perspiration), analgesic, antispasmodic, and diuretic. It acts as an emmenagogue (brings on the menstrual discharge), carminative (expels gas), and stimulant. Thyme's essential oil contains a crystalline phenol known as thymol, a powerful and proven antibiotic and disinfectant that enhances the immune system and fights infection. The aromatic and medicinal strength of the essential oil varies with the species harvested. The essential oil exerts a swift and effective action against bacteria. With external application, the essential oil is especially good for maintaining the health of the teeth and gums and relieving toothache. An ointment made with the essential oil is used to disinfect cuts and wounds, and is effective against the fungi that cause athletes' foot. As a massage oil, thyme can relieve rheumatism, gout, and sciatica (pain along the course of a sciatic nerve, especially in the back of the thigh). As an ingredient in a lotion used as a chest rub, thyme will help break up catarrh (inflammation of the mucous membrane) of the upper respiratory tract. A strong decoction of the leaves and flowers, added to the bath water, will stimulate circulation. When used as a hair rinse, combined with a scalp massage, the herb decoction may help to prevent hair loss.

Taken internally as an infusion or syrup, thyme is an effective remedy for ailments of the respiratory, digestive, and genitourinary systems. The herb relaxes the bronchial muscles, helping to quell dry coughs. The warm infusion can relieve migraine headache, colic, and flatulence, promote perspiration, and expel worms. A strong decoction, sweetened with honey, is good for easing the spasms of whooping cough and expelling catarrh. The infused herb can be used as a gargle for sore throat. Taken warm, thyme tea will bring relief for menstrual pain, and relieve diarrhea. Thyme has an antioxidant effect and is a good tonic and digestive tea. The phytochemicals (plant chemicals) in thyme include tannins, bitters, essential oil, terpenes, flavonoids, and saponins.

Preparations

The aerial parts of thyme can be harvested before and during flowering. The leaves should be removed from the woody stems and placed in single layers on a paper-lined tray in a warm airy room out of direct sunlight, or hung to dry in bunches in a shady location. The dried leaf should be stored in dark glass, tightly sealed, and clearly labeled containers. Thyme can also be frozen for later use.

Infusion: Two ounces of fresh thyme leaf (less if dried) are placed in a warmed glass container, and 2.5 cups of fresh nonchlorinated boiling water are added to the herbs. Twice as much herb is used in preparing an infusion for use as a gargle or bath additive. The tea should be covered and infused from 10-30 minutes, depending on the strength desired. After straining, the prepared tea will store for about two days in the refrigerator. Thyme tea may be enjoyed by the cupful as a tonic beverage taken after meals up to three times a day.

Tincture: Four ounces of finely-cut fresh or powdered dry herb are combined with 1 pt of brandy, gin, or vodka in a glass container. There should be enough alcohol to cover the plant parts and have a 50:50 ratio of alcohol to water. The mixture is stored away from light for about two weeks, and needs to be shaken several times each day. The mixture is strained and then stored in a tightly-capped, dark glass bottle. A standard dose is one-half to one teaspoon of the tincture, taken in hot water, up to three times a day.

Essential oil: Commercial extracts of essential oil of thyme are available. These are not to be taken internally. The essential oil must be diluted in water or vegetable oil, such as almond or sunflower oil, before applying to minimize the toxicity. The oil contains thymol, a component in many commercially available antiseptics, mouth-wash, toothpaste, and gargle preparations. It is antibacterial and antifungal.

Precautions

Very small amounts of thyme used in culinary preparations are generally safe. In large amounts, thyme acts as a uterine stimulant. Pregnant women should not use the herb, tincture, or essential oil of thyme.

Excessive use of undiluted essential oil is toxic. If the oil is ingested, it may cause gastrointestinal distress such as diarrhea, nausea, and vomiting. Other adverse toxic effects may include headache, muscular weakness, and dizziness. The oil of thyme may act to slow the heartbeat, depress respiration, and lower body temperature. Applied externally in undiluted form the essential oil may cause skin irritation. The oil should be diluted before use.

Side Effects

The U. S. Food and Drug Administration (FDA) has rated thyme as "food safe." The PDR For Herbal Medicine lists "No health hazards or side effects" when the herb is properly administered in designated therapeutic dosages.

Interactions

None reported as of 2004.

Resources

Books

Duke, James A., Ph.D. The Green Pharmacy. PA: Rodale Press, 1997.

Elias, Jason, and Shelagh Ryan Masline. The A to Z Guide to Healing Herbal Remedies. New York: Lynn Sonberg Book Associates, 1996.

Foster, Steven, and James A. Duke. Peterson Field Guides, Eastern/Central Medicinal Plants. Boston-New York: Houghton Mifflin Company, 1990.

Gibbons, Euell. Stalking The Healthful Herbs, Field Guide Edition. New York: David McKay Company, Inc., 1974

Hutchens, Alma R. A Handbook Of Native American Herbs. Boston: Shambhala Publications, Inc., 1992.

Kowalchik, Claire, and William H. Hylton. Rodale's Illustrated Encyclopedia of Herbs. PA: Rodale Press, 1987

Lust, John. The Herb Book New York: Bantam Books, 1974.

Magic And Medicine of Plants. Pleasantville, NY: the Reader's Digest Association, Inc. 1986.

McIntyre, Anne. The Medicinal Garden. New York: Henry Holt and Company, Inc., 1997.

Meyer, Joseph E. The Herbalist. Glenwood, IL: Clarence Meyer, 1973.

Ody, Penelope. The Complete Medicinal Herbal. New York: Dorling Kindersley, 1993.

PDR for Herbal Medicines. NJ: Medical Economics Company, 1998.

Phillips, Roger, and Nicky Foy. The Random House Book of Herbs. New York: Random House, Inc., 1990.

Polunin, Miriam, and Christopher Robbins. The Natural Pharmacy. New York: Macmillan Publishing Company, 1992.

Prevention's 200 Herbal Remedies. Pennsylvania: Rodale Press, Inc., 1997.

Schar, Douglas. The Backyard Medicine Chest, An Herbal Primer. Washington, DC: Elliott & Clark Publishing, 1995.

Thomson, M.D., William A. R. Medicines From The Earth, A Guide to Healing Plants. San Francisco: Harper & Row, 1978.

Tyler, Varro E., Ph.D. Herbs of Choice, The Therapeutic Use of Phytomedicinals. NY: The Haworth Press, Inc., 1994

Organizations

National Association of Holistic Aromatherapy. 836 Hanley Industrial Court, St. Louis, MO 63144. 888-ASK-NAHA. http://www.naha.org.

[Article by: Clare Hanrahan; Teresa G. Odle]

(click to enlarge)
Thyme (Thymus vulgaris) (credit: Walter Chandoha)

Pungent herb (Thymus vulgaris) of the mint family, native to southern Europe, the Mediterranean, Asia Minor, and Central Asia, and cultivated in North America. A small, low-growing shrub, it has small, curled leaves that give off a fragrant odour when crushed. The dried leaves and flowering tops are used to flavour a wide range of foods. Bees are fond of thyme, and Sicily's thyme honey has been famous for centuries. The essential oil has antiseptic and anesthetic properties and is used as an internal medicine; it is also used in perfumes and toothpastes.

For more information on thyme, visit Britannica.com.

Thyme oil has a fresh, medicinal, herbal fragrance. It is often used in the aromatherapy treatment of arthritis, colds, cuts, dermatitis, flu, insect bites, laryngitis, lice, muscle aches, oily skin, poor circulation, scabies, and sore throat.

Safety Precautions: Avoid in cases of hypertension. May irritate skin, mucous membrane.

For the Japanese band, see Thyme (band).

Common thyme, Thymus vulgaris.

Shavings of the thyme herb.

Thyme (pronounced /ˈtaɪm/) is a well known herb; in common usage the name may refer to

• any or all members of the plant genus Thymus,
• common thyme, Thymus vulgaris, and some other species that are used as culinary herbs or for medicinal purposes.

Contents 1 History 2 Cultivation 3 Culinary use 4 Medicinal use 5 Important species 6 Popular cultivars 7 Notes 8 Bibliography 9 See also 10 External links

History

Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing that thyme was a source of courage. It was thought that the spread of thyme throughout Europe was thanks to the Romans, as they used it to purify their rooms and to "give an aromatic flavour to cheese and liqueurs".^[1] In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares.^[2] In this period, women would also often give knights and warriors gifts that included thyme leaves as it was believed to bring courage to the bearer. Thyme was also used as incense and placed on coffins during funerals as it was supposed to assure passage into the next life.^[3]

Cultivation

Culinary use

Thyme is a good source of iron and is widely used in cooking. The herb is a basic ingredient in Greek, Lebanese, Italian, French, Albanian, Persian, Portuguese, Libyan, Spanish, Syrian, and Turkish cuisines, and in those derived from them. It is also widely used in Arab and Caribbean cuisines.

Thyme is often used to flavour meats, soups and stews. It has a particular affinity to and is often used as a primary flavour with lamb, tomatoes and eggs.

Thyme, while flavourful, does not overpower and blends well with other herbs and spices. In some Levantine countries, the condiment za'atar (Arabic for thyme) contains thyme as a vital ingredient. It is a common component of the bouquet garni, and of herbes de Provence.

Thyme is sold both fresh and dried. The fresh form is more flavourful but also less convenient; storage life is rarely more than a week. While summer-seasonal, fresh thyme is often available year-round.

Fresh thyme is commonly sold in bunches of sprigs. A sprig is a single stem snipped from the plant. It is composed of a woody stem with paired leaf or flower clusters ("leaves") spaced ½ to 1" apart. A recipe may measure thyme by the bunch (or fraction thereof), or by the sprig, or by the tablespoon or teaspoon. If the recipe does not specify fresh or dried, assume that it means fresh.

Depending on how it is used in a dish, the whole sprig may be used (e.g. in a bouquet garni), or the leaves removed and the stems discarded. Usually when a recipe specifies 'bunch' or 'sprig' it means the whole form; when it specifies spoons it means the leaves. It is perfectly acceptable to substitute dried for whole thyme.

Leaves may be removed from stems either by scraping with the back of a knife, or by pulling through the fingers or tines of a fork. Leaves are often chopped.

Thyme retains its flavour on drying better than many other herbs. Dried, and especially powdered thyme occupies less space than fresh, so less of it is required when substituted in a recipe. As a rule of thumb, use one third as much dried as fresh thyme - a little less if it is ground. Substitution is often more complicated than that because recipes can specify sprigs and sprigs can vary in yield of leaves. Assuming a 4" sprig (they are often somewhat longer), estimate that 6 sprigs will yield one tablespoon of leaves. The dried equivalent is 1:3, so substitute 1 teaspoon of dried or ¾ tsp of ground thyme for 6 small sprigs.^[4]

As with bay, thyme is slow to release its flavours so it is usually added early in the cooking process.

Medicinal use

The essential oil of common thyme (Thymus vulgaris) is made up of 20-54% thymol.^[5] Thymol, an antiseptic, is the main active ingredient in Listerine mouthwash.^[6] Before the advent of modern antibiotics, it was used to medicate bandages.^[1] It has also been shown to be effective against the fungus that commonly infects toenails.^[7]

A tea made by infusing the herb in water can be used for cough and bronchitis.^[5] Medicinally thyme is used for respiratory infections in the form of a tincture, tisane, salve, syrup or by steam inhalation^{[citation needed]}. Because it is antiseptic, thyme boiled in water and cooled is very effective against inflammation of the throat when gargled 3 times a day.^{[citation needed]} The inflammation will normally disappear in 2 – 5 days. Other infections and wounds can be dripped with thyme that has been boiled in water and cooled.^{[citation needed]}

In traditional Jamaican childbirth practice, thyme tea is given to the mother after delivery of the baby^{[citation needed]}. Its oxytocin-like effect causes uterine contractions and more rapid delivery of the placenta but this was said by Sheila Kitzinger^{[citation needed]} to cause an increased prevalence of retained placenta.

Important species

Thymus vulgaris (Common Thyme or Garden Thyme) is a commonly used culinary herb. It also has medicinal uses. Common thyme is a Mediterranean perennial which is best suited to well-drained soils and enjoys full sun.

Thymus herba-barona (Caraway Thyme) is used both as a culinary herb and a groundcover, and has a very strong caraway scent due to the chemical carvone.

Thymus × citriodorus (Citrus Thyme; hybrid T. pulegioides × T. vulgaris) is also a popular culinary herb, with cultivars selected with aromas of various citrus fruit (lemon thyme, etc.)

Thymus pseudolanuginosus (Woolly Thyme) is not a culinary herb, but is grown as a ground cover.

Thymus serpyllum (Wild Thyme) is an important nectar source plant for honeybees. All thyme species are nectar sources, but wild thyme covers large areas of droughty, rocky soils in southern Europe (Greece is especially famous for wild thyme honey) and North Africa, as well as in similar landscapes in the Berkshire Mountains and Catskill Mountains of the northeastern US.

Popular cultivars

Variegated lemon thyme.

There are a number of different cultivars of thyme with established or growing popularity, including:

• English thyme—the most common
• Lemon thyme—smells of lemons
• Variegated lemon thyme—with bi-colour leaves
• Orange thyme—an unusually low-growing, ground cover thyme that smells like orange
• Creeping thyme—the lowest-growing of the widely used thyme, good for walkways
• Silver thyme—white/cream variegate
• Summer thyme—unusually strong flavour
• Caribbean thyme—Same flavor as English thyme but 10 times stronger.

Notes

1. ^ ^{a b} Grieve, Maud (Mrs.). Thyme. A Modern Herbal. Hypertext version of the 1931 edition. Accessed: February 9, 2008.
2. ^ Huxley, A., ed. (1992). New RHS Dictionary of Gardening. Macmillan.
3. ^ Thyme (thymus), The English Cottage Garden Nursery.
4. ^ Fresh or Dried? Cooking with herbs and spices
5. ^ ^{a b} Thymus Vulgaris. PDR for Herbal Medicine. Montvale, NJ: Medical Economics Company. p. 1184.
6. ^ Pierce, Andrea. 1999. American Pharmaceutical Association Practical Guide to Natural Medicines. New York: Stonesong Press. P. 338-340.
7. ^ Ramsewak RS, et al. In vitro antagonistic activity of monoterpenes and their mixtures against 'toe nail fungus' pathogens. Phytother Res. 2003 Apr;17(4):376-9.

Bibliography

• S. S. Tawfik, M. I. Abbady, Ahmed M. Zahran and A. M. K. ‎Abouelalla. Therapeutic Efficacy Attained with Thyme ‎Essential Oil Supplementation Throughout γ-irradiated ‎Rats. Egypt. J. Rad. Sci. Applic., 19(1): 1-22 (2006).‎‏ ‏‎ ‎
• Flora of China: Thymus
• Flora Europaea: Thymus
• Rohde, E. S. (1920). A Garden of Herbs.

See also

• Cat thyme

External links

Look up thyme in Wiktionary, the free dictionary.

• Herb teas and old remedies: Thyme (fr. with translator)
• Plants for a Future, database entry
• Website dedicated to Thyme, including research on nomenclature, synonyms list, thyme in the wild, growing thyme in the garden, Plant Portraits. (Margaret Easter, Thymus ICRA)

v • d • e Herbs and spices   Herbs Angelica · Basil · Basil, holy · Basil, Thai · Bay leaf · Boldo · Bolivian Coriander · Borage · Chervil · Chives · Cicely · Coriander leaf (cilantro) · Cress · Curry leaf · Dill · Elsholtzia ciliata · Epazote · Eryngium foetidum (long coriander) · Hemp · Hoja santa · Houttuynia cordata (giấp cá) · Hyssop · Jimbu · Lavender · Lemon balm · Lemon grass · Lemon myrtle · Lemon verbena · Limnophila aromatica (rice paddy herb) · Lovage · Marjoram · Mint · Mitsuba · Oregano · Parsley · Perilla (shiso) · Rosemary · Rue · Sage · Savory · Sorrel · Tarragon · Thyme · Vietnamese coriander (rau răm) · Woodruff   Spices Ajwain (bishop's weed) · Aleppo pepper · Allspice · Amchur (mango powder) · Anise · Aromatic ginger · Asafoetida · Camphor · Caraway · Cardamom · Charoli · Cardamom, black · Cassia · Cayenne pepper · Celery seed · Chenpi · Chili · Cinnamon · Clove · Coriander seed · Cubeb · Cumin · Cumin, black · Dill & dill seed · Fennel · Fenugreek · Fingerroot (krachai) · Galangal, greater · Galangal, lesser · Garlic · Ginger · Golpar · Grains of Paradise · Grains of Selim · Horseradish · Juniper berry · Kaempferia galanga (kencur) · Kokum · Lime, black · Liquorice · Litsea cubeba · Mace · Mahlab · Malabathrum (tejpat) · Mustard, black · Mustard, brown · Mustard, white · Nigella (kalonji) · Nutmeg · Paprika · Peppercorn (black, green & white) · Pepper, long · Radhuni · Rose · Pepper, Brazilian · Pepper, Peruvian · Pomegranate seed (anardana) · Poppy seed · Salt · Saffron · Sarsaparilla · Sassafras · Sesame · Sichuan pepper (huājiāo, sansho) · Star anise · Sumac · Tasmanian pepper · Tamarind · Tonka bean · Turmeric · Vanilla · Wasabi · Zedoary · Zereshk · Zest   Herb and spice mixtures Adjika · Advieh · Afghan spice rub · Baharat · Berbere · Bouquet garni · Buknu · Chaat masala · Chaunk · Chile powder · Chili powder · Crab boil · Curry powder · Fines herbes · Five-spice powder · Garam masala · Garlic salt · Harissa · Hawayij · Herbes de Provence · Jerk spice · Khmeli suneli · Lemon pepper · Masala · Mitmita · Mixed spice · Old Bay Seasoning · Panch phoron · Persillade · Pumpkin pie spice · Qâlat Daqqa · Quatre épices · Ras el hanout · Recado rojo · Sharena sol · Shichimi · Tabil · Tandoori masala · Za'atar   Lists of herbs and spices List of Australian herbs and spices · Chinese herbs · List of Indian spices · List of Pakistani spices · List of culinary herbs and spices   Related topics Marinating · Spice rub

This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)

Dansk (Danish)
n. - timian

Nederlands (Dutch)
tijm

Français (French)
n. - (Bot, Culin) thym

Deutsch (German)
n. - Thymian

Ελληνική (Greek)
n. - (φυτολ.) θύμος, θυμάρι

Italiano (Italian)
timo

Português (Portuguese)
n. - tomilho (m)

Русский (Russian)
(бот.) тимьян

Español (Spanish)
n. - tomillo

Svenska (Swedish)
n. - timjan

中文（简体）(Chinese (Simplified))
麝香草属植物, 百里香

中文（繁體）(Chinese (Traditional))
n. - 麝香草屬植物, 百里香

한국어 (Korean)
n. - 백리향

日本語 (Japanese)
n. - タイム

العربيه (Arabic)
‏(الاسم) نبات من الفصيله الشفويه, الزعتر‏

עברית (Hebrew)
n. - ‮קורנית (צמח)‬

If you are unable to view some languages clearly, click here.

To select your translation preferences click here.