Thyme was a life-giving and health-giving herb in ancient times. Thyme was used to treat a variety of ailments, including tonsillitis, asthma and gout. It was also considered one of the best remedies for whooping cough. Thyme is now mostly used for culinary purposes. Thyme is most commonly used in meat dishes, particularly beef. Thyme can also go well with herb butters and vegetables.
Thyme
Thyme, a member of the mint family Labiatae, is closely related to other familiar herbs like Sage, Marjoram and Oregano. Thymol, which is a special substance in Thyme, gives it its distinctive taste and aroma. It also has a cleansing effect and antiseptic properties. There are approximately 300-400 species of Thyme, most of which are found in countries around the Mediterranean. Some varieties are more resilient and can be found further north, but the most popular is Thymus vulgaris, a southern European Garden Thyme.
Common Thyme, also known as Garden Thyme, is a small semi-woody shrub that has a mounding growth habit. It can grow to 6-15 inches tall and has small, dark-green leaves. The plant blooms in June-July and produces small clusters of tiny, whitish-to lilac flowers. Common Thyme can be overwintered easily and is very hardy. However, it’s a good idea for small pots of Thyme to keep warm on the windowsill. It can also be grown in a balcony box during the summer and can be easily replanted with seed.
Did You Know?
Garden Thyme is the most common Thyme used for cooking. The scent of this Thyme is what distinguishes it from Common Thyme. It has a strong lemon scent when rubbed, as the name suggests. The yellow-golden variety “Aureus” is especially attractive and is often grown solely for its decorative value. Wild Thyme is found on the heathlands and cliffs of Northwestern Europe.
It has mat-forming stems that send roots down from the nodes as it grows. This allows the plant to spread across large areas thanks to its slow, creeping growth. It looks great when the purple flowers bloom in midsummer. There are also cultivated varieties that come in a variety of colors, from white to pink to deep, dark red. Thyme can be easily increased by dividing older plants in spring. New “plantlets” should then be planted at a distance between 6-10 inches. Common Thyme or Garden Thyme can be propagated best with seeds that are sown in a warm, sunny area or in a tray.
The seeds do not need to be covered. They can be lightly pressed into the soil. Although they require regular watering at first, young plants can tolerate dry periods without much difficulty.
Take Note
You can cut small pieces to make fresh Thyme. You can dry Thyme by placing longer pieces on a tray or hanging upside down in a well-ventilated, shady area. Once the leaves are dried, remove the stems from the stems and place them in an airtight container in a cool area. Thyme is not usually attacked by insects or diseases. The greatest threat to its health is being placed in poor-draining, cold soil. Thyme that is two to three years old can overwinter more well than older plants. It is a good idea every other year to renew it. Most nurseries have both seeds and plants. Thyme should not be used for more than two or three years.