THYME
Thyme originated from the Mediterranean region, Greeks were pioneers in using this herb. As early as 1663 thyme soup was used for curing shyness. It helps in checking all the foods and induces appetite.
 
Growing
It requires dry, well-drained chalky and fertile soil. It grows on rock garden, slopes. It is propagated by root splitting. Plant at 30-15 cm apart, leave between 60 cm between rows.
 

Harvest:

Harvest before flowering. 1 st year -one cutting
2 nd year onwards- 2 cuttings. During harvest it is advisable to leave 1/3 portion in the ground .

Drying

Shoots of 15 cm are cut and spread on a tray. It is dried in dark at 100 to retain color. After drying when the material is warm separate the leaves using a coarse sieve.
Store the leaves in dark in air tight glass containers .
Uses

FOOD
Has warm clove like flavour.
It over powers on masks other herbs if thyme is used liberallly
It helps in diagestion of fat -a must for a mutton and and pork.
Thyme tea -excellent for cough and cold.
Helps to diagest all foods.
Induce appetite.
'Thymol ' has antiseptic properties.
Effective in Mucous membranes in lungs and stomach.
Used in medical guage because of garmendal property.
Oil of thyme - used in ointments, bath, toothpaste and mouth washes.