| Thyme (Thymus vulgaris.L.)
originated from the Mediterranean region: Greeks
were the 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 or masks
other herbs if used liberally. |
|
It helps in digestion
of fat -a must for a mutton and and pork. |
|
Thyme tea -excellent
for cough and cold. |
|
Helps to digest 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. |
|
