Cultivation

Thyme is a perennial plant.

Conditions: Thyme likes a sunny exposure and a dry, light soil that is well drained.

Propagation: By cuttings or from seeds. Plant seedlings or cuttings of T. vulgaris 30 cm apart and dig the bed deeply as the plants have long roots. Lightly compost the bed before planting out. T. serpyllum is easily propagated by cuttings and rooted pieces.

Containers: Thyme may be grown in pots, but needs full sun.

Size: Reaches 5 to 30 cm in height, depending on species.

Harvesting: Pick at any time of year; the plants benefit from constant picking.

Dos and don’ts: Thyme has an enlivening effect on neighbouring plants and is ideal as a border plant for the vegetable garden. It contains a fragrant oil, thymol, that repels aphids and moths so can be grown beneficially next to plants plagued by these insects. Do plant thyme if you want to attract bees to your garden.

Herbal Beauty

Domestic

Thyme flowers and leaves make an attractive addition to posies.

The leaves can be used to make a decoction suitable for use as a household disinfectant.

If the essential oil of thyme is mixed with alcohol it can be used to protect paper and plants from mould.

The thyme leaf and flowers can be used in potpourri.

Cosmetic

A cup of T. serpyllum boiled in a litre of water for 15 minutes, cooled, strained and rubbed into the scalp daily will help stop hair loss. It can also be infused with rosemary to make an anti-dandruff hair rinse and to stimulate hair growth.

A decoction of the thyme leaf stimulates skin circulation and can be used in baths and facial steams.

The essential oil can be added to home-made toothpastes and mouthwashes as an antiseptic.

Medicinal

Thyme is known for its antiseptic, digestive and antispasmodic properties. A brew of thyme, particularly the lemon-scented T. x citriodorus, will relieve coughs, colds and chills. To make it, take two thumb-length pieces of thyme and pour 250 ml of boiling water over them. Stand for five minutes, strain and add a teaspoonful or two of honey if liked. Drink before going to bed.

A hot fomentation of T. vulgaris can be applied to boils and abscesses and brings on perspiration in fevers.

T. vulgaris has been used as an antiseptic, carminative, digestive and enema, among many other medical uses.

In the Western Cape a tincture of T. serpyllum is used as a remedy for diarrhoea and abdominal cramps, as well as heart conditions. It is also used for whooping cough and respiratory ailments. In France it is used to treat skin conditions, and in Russia to relieve neuralgia and rheumatism.

Culinary

Fresh T. vulgaris is used in many meat, cheese, egg and fish dishes. It can even be used on its own fried in batter to make a delicious thyme fritter. It makes a tasty and aromatic garnish for roasts and salad dressings, and fresh sprigs may be added to salads.

Q Thyme has the ability to aid the digestion of fatty foods, and so makes a suitable addition to fatty meat roasts and other dishes high in fat.

Thyme tastes particularly good when added to food cooked slowly in wine, including game.

Q The lemon-flavoured thymes can be used to make delicious summer drinks, and added to sweet dishes like stewed fruits, custards and puddings.

Q The Bedouin Arabs use thyme to make their delicious and well known condiment called Za’atar. Prepared from dried thyme, crushed coriander, sesame seeds and rock salt then pounded and mixed with olive oil, it is delicious on bread or used as a salad dressing.

Q Thyme is used as an ingredient in bouquet garni. It combines well with milder herbs such as tarragon, watercress, chives, parsley, chervil, bay, dill, mint and so on, but because of its pungent taste it does not combine well with spices.

Q Thyme makes an excellent herbal vinegar for use as a base for salad dressing.

Thyme and lemon sauce

2 tablespoons fresh thyme stripped off the stalks

1 teaspoon crushed coriander seeds

juice of 2 lemons

1 tablespoon honey

Crush the thyme and coriander and mix everything together. Shake the mixture up in a screw-top jar. Serve over fish, cheese, pasta or bean dishes.

Lemon thyme tea

1 cup boiling water

1/4 cup fresh lemon thyme sprigs

1 piece cinnamon juice of half a lemon honey for sweetening

Pour boiling water over the lemon thyme and cinnamon, stand and strain. Sweeten with honey and add juice. Drink hot.

If you make a large quantity, calculate 2-3 thumb- length sprigs per person, and add more boiling water if it is too strong. Save any that is over for a delicious cool drink base. Just add lemon or orange juice and a little honey and decorate with mint sprigs. Serve in long glasses with ice.

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