Botanical Name: Thymus vulgaris
- English: Thyme
- Also, known as: Common Thyme, Farigola, Garden Thyme, Herba Timi, Herba Thymi, Mother of Thyme, Red Thyme, Rubbed Thyme, Ten, Thick Leaf Thyme, Thym, Thymian, Thyme, Time, Timi, Tomillo, Za’ater, Timus, Satr, Zatr, Abara, Zabur, Zarbuz, Hash, Tumus, Dzotor, Cotor, Tim, Mashterka gradinska, Baak leih heung, Timijan, Materidouska, Tymian, Tymian obecny, Timian, Tijm, Keukentijm, Wintertijm Timiano, Satar, Zatar, Tarha-ajuruoho, Timjami, Romischer Quendel, Kuttelkraut, Ajwain ke phul, Timian, Tomjenfu, Demutka, Kakukkfu, Balzsamfu, Timi, Timo, Paengnihyang, Taim, Ganga, Timian, Hagetimian, Tymianek pospolity, Tymianek właściwy, Tomilho-ordinario; Tomilho, Cimbru de cultura, Thayim, Tradgardstimjan, Vinji, Tay, Tymyan, Chebrets, Chebrets zvichajnyj, Masala-satar, Pudina-sahai, Bagichi, Ayak,
Origin: Western Mediterranean
Parts Used: Leaves
Thymus vulgaris, is an erect, small, shrubby perennial herb or somewhat decumbent plant, upto 2 feet tall, has sessile linear lanceolate leaves with revolute margins. Thyme is recognized around the world as an aromatic, flavoring herb, or for ornamental decor. Thyme is one of the essential culinary herbs of Western and Middle Eastern cuisines.
Stems are clothed with tiny, linear to elliptic, pointed, gray-green leaves which are distinctively revolute. Thyme leaves are very small - about 6 mm long, dark green above, pale below and typically with the margins rolled in. The small, narrow to elliptical leaves are furry on the underside, often curled up at the edges, and sit in pairs on short stems bearing small leaflets. They have a sharp, warm and spicy taste and a strong aromatic odour. The flowers have a pubescent calyx and a bilobate, pinkish or whitish, corolla and are borne in verticillasters. The fruit consists of 4 brown ovoid nutlets.
Leaves are highly aromatic and are frequently used fresh or dried as a seasoning in a variety of culinary applications including soups, stews, sauces, meat and fish dishes.
How to use:
As a spice.
There are different ways to use powdered herb.
Food Preparation: You can add powdered herbs to any super food, herbal smoothie, sauces, spreads and even cookies. Also, for children, you can mix powdered herbs with honey or glycerin to make a paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help the medicine go down. This method is also known as "Electuaries".
Capsules: Encapsulating your own powdered herb at home, give you assurance that the contents of the capsules are pure herb and no filler or any other products. These capsules can be taken with liquid.
Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.
Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot.
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
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This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.