It is Thyme!

Thyme – French Thyme, Common Thyme, Garden Thyme

 

BOTANICAL NAME

Thymus vulgaris – L.

PLANT TYPE

Perennial Herb

SUN EXPOSURE

Full Morning Sun; Full Sun Only

SOIL TYPE

Well-drained loamy and sandy soil

SOIL pH

6.3-6.8

FUN FACTS       

Thyme is attractive and fragrant foliage that has many named varieties, of genus Thymus of the mint family, Lamiaceae, and relative of the oregano genus, Origanum. It hybridizes freely and intergrades into each other, ergo there are some 400 varieties of thyme existed and also caused difficulty in classifying them. Among the wide variety only precious few are suited for culinary use. Master Garderner Joyce Schillen of Oregon State University and Chef John of Food Wishes [1] have similar recommendation of the best flavored varieties of thyme for culinary use, and they are the narrow-leaf French, Broad-leaf English and Lemon Thyme.

This All About Plant segment will feature the most common culinary thyme variety, which is thymus vulgaris, also known as English thyme, French thyme, and/or common thyme.  This aromatic perennial evergreen or semi-evergreen scrub grows up to 8 inches by 12 inches at a medium rate. Once it is established, it is a full hardy plant that is drought, wind and frost tolerant, but not maritime exposure as most Mediterranean herbs do [2]. It is composed of a woody stem with paired leaf and/or flower clusters space ½ to 1 inch apart. The leaves are very aromatic and leaf in January. It flowers with rounded lavender blooms from June to August.

It is commonly grown in herb gardens for culinary, herbal-medicinal, and ornamental purpose.

Culinary Uses

The edible parts are the aromatic dried or fresh leaves and the fresh flowering tops, used as garnish or flavoring in cooked foods, from salads, soups and meat dishes.  In many European cuisines, if sage is Italian cuisines, thyme is to French. It’s pungent and spicy aroma compliments with mushroom, and courgette-zucchini. It retains its flavor well in long slow cooking and drying compare to many other herbs. This culinary thyme is also used to flavor vinegars, herbed butters, and teas.

In cooking, fresh thyme is measured in sprig, a single stem snipped from the plant. The whole sprig may be used, like in a garnish, or just  the leaves. So, when a recipe specifies “bunch” or “sprig”, it means the whole form; while if it specify spoon, it means the leaves.

Thymol is the active ingredients and component of the thyme essential oil that gives the herb it flavor.

Medicinal Uses

Common thyme is very rich in essential oil and the active ingredient might have given its medicinal properties, as thymol is an antiseptic known in commercially production of mouthwashes. Here is the list of its medicinal qualities and uses:

Anthelmintic;

Antiseptic, Antioxidant, Disinfectant, Deodorant;

Antifungal;

Antispasmodic, Sedative;

Carminative, use in indigestion gastritis and diarrhea;

Diaphoretic, use in fever;

Expectorant, use in upper respiratory tract infections;

Tonic, Aromatherapy.

A general precaution on all essential oils and the high chances of it being overuse since they are concentrated can be harmful in large doses. For oil of thyme, the essential oil of common thyme, should avoid using if one have inflammatory disease of the gastrointestinal tract. Always check for allergic reaction, as the oil can cause allergic reactions and irritation to the skin and mucous membrane. Internal use contraindicated especially in pregnancy

NTS: This blog initially declined to present any medicinal uses of the plants as most are unfounded claim. For safety reason, felt compelled to provide the general effects with the hopes that reasonable precaution would be taken when utilizing the plants. Moreover, this blog cannot take any responsibility for any adverse effects from the use of the plant. Always seek advice from a professional before using for medicinally purpose.

Other Uses

The essential oil from leaves is frequently used in perfumery, soaps, toothpastes, and mouthwashes.

In agriculture, the plant makes an attractive ground cover for a sunny position. Cover plant are best spaced about 12-inch apart. It is also a great companion plant, as it repels cabbage flies. It is wonderful for honeybee farms as the flowers are rich in nectar.  The whole plant attracts bees and butterflies, wonderful and beneficial for gardens.

 It is claimed that dried plants have fungicidal properties and could prevent mildew. And the dried flowers are use to repel moths from clothing.

PLANTING

Preparation

Cold frame or greenhouse if in seasonal zone 

Shallow container if propagating by seed; or medium and deep container or pot if propagating by stem cuttings and division

Broken pottery for drainage

Well-drained loamy or sandy soil

Propagation

By Seed

When to sow/plant:

In a greenhouse sow seeds in autumn; In a cold frame sow in spring

Seed Depth:

Depth not indicated; Sow seed or plant by scattering in the soil, thinly

Cover lightly to keep moist

Seed/Row Spacing:

Not indicated

Days to Sprout/Germination:

Erratic and random

When to transplant seedlings:

When seedlings are large enough to handle.

Seedling Spacing:

Set seedlings at least 12 inches apart or individual containers

When to transplant, permanently:

Keep seedlings in greenhouse for the first winter and plant them out into permanent position in late spring or early summer of the following year.

By Cutting

Part to cut:

Cut the stems in early morning after the dew dries

A. Cuttings of young shoots  

B. Cuttings of half-ripe wood

Length of cutting:

A. About 2-3 inches (5-8 cm) with heel

B. About 2-3 inches (5.8 cm) with heel

When to cut and plant:

A. In May to June, plant in a frame

B. In July to August, in a frame

Layering in spring or autumn

Depth:

Not indicated

Cutting/Plant Spacing:

At least 12 inches apart or individual container

Days to Roots:

Not indicated;

When to transplant:

Not indicated

Plant Spacing:

Plant12 inches apart

By Division

Part to divide:

Not indicated, might be the whole plant

Length of division:

 Not indicated, maybe large or small division

When to plant:

In spring or autumn

Depth:

Not indicated

Plant Spacing:

Plant 12 inches apart

When to transplant:

Smaller divisions grow them first in a light shade in a greenhouse or cold frame. Plant them in the summer or following spring.

Larger division can be planted out directly into the permanent positions.

CARE AND CULTIVATION

Care Level:

EASY

Watering:

Thyme tolerates poor soils, but needs good drainage.

 It has average watering needs. Water on a regular schedule, let soil goes almost completely dry between watering.

Do not overwater. Thyme dislike wet condition, especially in winter

In the tropics, water preferably, in the morning when the soil is cool or cooled down in the late afternoon. Protect plants during rainy season

Growing Notes:

Full sun only, cannot grow in the shade. May grow indoors in a south-facing window.

Tolerates poor soil; best in chalky and light soils, good in loam, sandy and rocky soil

Drought, wind and frost tolerant, but not maritime exposure. During hard freeze (-15 degree Celsius) cover the plant using a cloth, plastic sheet or mulch to prevent damage.

Trim and prune as needed throughout the year to encourage new growth, to shape, reduce legginess and encourage air circulation.

Benefit from light fertilizer application, but using too much nitrogen may cause rapid growth and poor flavor.

Flower Blooming:     

In early-mid-late summer, it sends up rounded lavender blooms.

The flowers are hermaphrodites, and pollinated by bees, flies, and lepidoptera.

Seed Ripens:     

Not indicated

Companion plants:

Cabbage

Dislikes: none

Pests and Diseases:

Fungal issues in coastal or foggy locations

HARVESTING

Days to Harvest:

The plant can be used fresh and harvested anytime of the year.  Favorably harvest in the morning when the aroma are the strongest.

For bulk harvest either be distilled for essential oil or dried for later use, harvest in early summer prior to blooming, for better flavor. And harvest the flowering portions of the stems close to the tips leaves, as it contains more essential oil-producing glands.

It is safe to harvest or prune one-third to one-half of the plant, in one or two times per season, but stop significant cuts once late summer.

Storage:

Thyme retains its flavor well in dried form compare to many other herbs.

The leaves should be dried quickly. Dry in a well-ventilated room on screens away from direct sunlight and then store in a tight jar.

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As always enjoy all plants and gardening!

References

1. Food Wishes (2015, June1). How to Plant a Culinary Herb Garden! DIY Kitchen Garden. [Video File]. Retrieved from https://www.youtube.com/watch?v=qbYbI-uGEyg&gl=US

2. Bown, D. (1995). Encyclopaedia of Herbs and their Uses. London: Dorling Kindersley.

3.  Stearn, W. T. (2004). Botanical Latin. London: Timber Press.

4. Grieve, Maud (1971). A Modern Herbal: The Medicinal, Culinary, Cosmetic and Economic Properties, Cultivation and Folk-lore of Herbs, Grasses, Fungi, Shrubs, & Trees with All Their Modern Scientific Uses, Volume 2.