| 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. |
|
