HISTORY:
As thyme rarely mounds above twelve to fifteen inches in height, it is often referred to as a "sub-shrub". It is a much-branching sub shrub with woody stems, numerous small, pointed, mid-green and strongly aromatic leaves, and lilac summer flowers.
Thyme's origins are logged by history and culture. It has been used variously for religious purposes, a flavouring in foods, a tea, as a food preservative, and as part of the Worlds pharmacopoeia. Its name has been attributed, in part, to Theophrastus, the Third Century B.C. philosopher and naturalist, though it was well known and well used prior to his naming it.
Greek history gives various attributes to thyme which include its use to restore vigour and acuity to the mind, and its role as a fumigate against illness and disease, infertility in animals, and general malaise in the home. It was burned as a religious incense, as an empowering herb for courage for whatever task was set before a person. It was one of the chief ingredients in ritual
altar fires, purifying the sacrifices to make them acceptable to the gods, and seasoning the viands at the same time.
Thyme also served in the rites of passage, burned as an incense at funerals and place in the coffin of the dead as an adornment. It was believed that the soul of the deceased took up residence in the flowers of the thyme plant. As a funerary herb, thyme assured
their passage into the after life.
PROPAGATION & CULTIVATION:
Divide in spring, take cuttings to root, or by layering. Take a branch and bend it to the ground, anchoring with a rock or a bent wire. Pile soil over the area that is anchored to the ground. After roots have formed cut away from parent plant and move to desirable location. If centre of plant dies back pile soil over the centre and the plant will regenerate. Until
the new plants establish themselves keep well watered. Once established, thyme is drought tolerant.
HARVESTING & STORING:
Harvest just as the plants burst into bloom, when their essential oils are most potent. Tie the stems in smallish bundles of about half a dozen branches per bundle, then hang the bundles to dry inside where air circulates well. Once the bundles are fully dry, remove any woody stems and store the herbs.
USES:
Thyme aids the digestion of fatty foods. It is ideal for the long, slow cooking of stews and soups. Thyme oil is distilled from the leaves and flowering tops and is stimulant and antiseptic. It is a nerve tonic, used externally to treat depression, colds, muscular pain and respiratory problems. The oil is added to spot lotions, soaps and mouthwashes and research has
confirmed that it strengthens the immune system.
Actions: Expectorant, antiseptic, Diuretic, antibiotic, antispasmodic, astringent..
Used in: Infusions, tinctures, massage rubs, baths, syrups, gargles and mouthwashes.
Parts Used: Essential oil, aerial parts
NOTE: Avoid use of essential oil during pregnancy.
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