Thymely Information
The Holiday Season is upon us. Our winter featured herb has a Christmas connection, comes in 35 plus species, is loved by bees and chefs, and has culinary, household, cosmetic, aromatic and medicinal uses. It has been valued for centuries and its praises are sung by many. This common but beloved herb is thyme. To the Greeks, thyme denoted graceful elegance and“ to smell of thyme” was high praise. In the culinary world, thyme is versatile and chefs are quoted as saying,“ When in doubt, use thyme.” Thymus or Thymus vulgaris is grown and used in many parts of the world. It has a rich history and many uses.
Most of us grow and use common thyme. Although I have grown a couple of special varieties— lemon thyme and orange thyme— I was unaware of the multiple varieties and their fantastic names. I would love to grow a plant named Thymus pseudolanuginosus( woolly thyme) or Thymus pulegioides( Mother-of-Thyme), or even one named‘ Pink Chintz,’‘ Annie Hall’ or‘ Lemon Curd’!
Plain old thyme may take its name from thymon, the Greek word for courage, or from the Greek term“ to fumigate.” Either would be understandable because thyme is invigorating to the senses and was once burned to chase stinging insects from the house. Roman soldiers bathed in thyme water to give themselves vigor and in the Middle Ages, ladies embroidered a sprig of thyme on tokens for their knightserrant. Even the tough Scottish Highlanders drank tea made of wild thyme for strength and courage.
We most often think of thyme as a culinary herb, but its first claim to fame was as a medicinal herb. Through the centuries thyme was used in“ simples,” a medicine made from one herb, to treat a variety of complaints including stomach ailments and lung congestion. According to herbalist Lesley Bremness, thyme“ may relieve insomnia, poor capillary circulation, muscular pain, and stimulate production of white blood corpuscles to resist infection.” Although any variety can be used, English wild thyme has the strongest medicinal qualities. In earlier times, thyme tea with honey was used for coughs and shortness of breath. Even today’ s cough syrups sometimes contain thyme as do mouth washes and toothpastes. From the fifteenth to the seventeenth centuries, thyme was used to combat the European plagues and thyme oil was used as a battlefield antiseptic during World War I. Because of its powerful antiseptic and preservative properties, the Egyptians used it for embalming and it is still an ingredient of embalming fluid today. Thyme oil is strong and may irritate
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~ Submitted by Fran Hedeman, Herb Society of Dubuque
sensitive skin, but infused in a carrier oil it can be used as a massage for headaches. And speaking of headaches, according to herbalist Jekka McVicar, thyme tea is also good for hangovers!
As with any herbal concoction a word of warning is in order. A medicinal infusion or decoction made from the whole plant is generally safe, but the volatile oil is toxic and should not be taken internally except by prescription. Pregnant women should avoid the oil. Never apply pure oil directly to the skin. Always mix it with a carrier oil, such as almond or olive oil.
Thyme has several household uses. The dried flowers can be used to protect clothing from insects and both the leaves and flowers can be used in sachets or potpourri. Because of its strong antiseptic properties, judges once used it, mixed with rosemary, to ward off jail fever and the nobility carried it to protect themselves from disease and odor. Today you might brew a strong tea and use it to spray down kitchen and bathroom counters and sinks. Or make a thyme vinegar and use it for the same purposes.
Common thyme is easy to grow and preserve. You can start thyme from seed and the DABG Green team has done that for the herb garden. However, if you lack their skill and patience, I would suggest beginning with a purchased plant. Plant in full sun in well-drained soil. In the spring, prune back the plants and by May or June you should have lush growth. Plants will appreciate a little organic compost in the spring and a trim after blooming. For the best flavor, harvest the leaves before the blossoms open. You can take small amounts anytime, or harvest the entire plant by cutting it back to about two inches. The plants will grow back before summer’ s end, but if you take a second harvest the plants will be less winter hardy. Tie small bunches and hang to dry in a warm, dry place or strip the leaves off and dry on screens. They can also be frozen in airtight containers. The more exotic species are less hardy. I have had some success with lemon thyme surviving the winter but it is also a good container plant and I often bring the pot in and enjoy the lemony fragrance in the winter. If you grow one of the special varieties in your garden, try adding a winter mulch around the roots.
As a culinary herb, thyme is most useful. Sprigs can be added to salads or they can serve as garnishes. Thyme works well with virtually all vegetables and meats. It is an ingredient in bouquets garnis and is one of the French fines herbes. Thyme
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“ Thyme is native to the western Mediterranean region and widely cultivated. The plant is said to grow wild in an area of the Catskill Mountains of New York State, where it was introduced in the f leece of sheep imported from Greece.”--Rodale