Thymus
vulgaris species
From the lamiaceae
family and native to Spain
and the mediterranean
region.
The many species of
thyme are derived from the
original wild thyme, Thymus
serpyllum, also called
‘mother of
thyme’ and native to
southern Europe.
There seems to be no
other aromatic plant which
possesses such a wide range
of chemeotypes as Thymus
vulgaris, at least six.
The two most common
are thymol and carvacrol
which are extracted from the
plant which grows at low
level close to the
mediterranean sea. The plant
is a perrenial evergreen
herb up to 45cm high with a
woody root and branched
upright stem.
The oil has a rather
sweet, warm and strongly
herbal fragrance and is
extracted from the flowers
and leaves by steam
distillation. Records show it
has been used for over
3,500 years. The ancient
Egyptians called it Tham and
used it for embalming.
Hippocrates recommended
infusions of the herb at the
end of banquets for
digestive purposes.
The Romans used it to
dispel melancholy and
promote bravery. Their
soldiers would bathe in thyme
before going into battle. Its
properties are
antirheumatic, antiseptic,
antispasmodic, bactericide,
cardiac, carminative,
diuretic, emmenagogue,
expectorant, hypertensive,
insecticide, stimulant, tonic.
Thyme contains phenols
which will irritate mucous
membranes, cause dermal
irritation and may cause
sensitisation in some
individuals. Use in
moderation and in low
dilutions.
Should not be used by
anyone with high blood
pressure.
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