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Thyme is commonly found in kitchen spice
racks, but without realizing it, we have thyme in our medicine chests as
well. Its inclusion in mouthwashes such as Listerine and decongestants
such as Vicks VapoRub is no coincidence.
What’s more, this hardy little herb seems
able to withstand cold weather so there’s usually an abundant supply of
leaves for both healing infusions and comforting casseroles.
Thyme is an outstanding lung strengthener
because its volatile oil is strongly antiseptic and anti-fungal which
helps fight chronic infections in the throat and chest. Its expectorant
properties also help to clear the chest.
Lemon scented thyme (Thymus x citriodorus) makes a very pleasant
infusion. A single dose consists of 2 tsp of fresh herbs to one cup of
boiling water or you can make a pot by using 30g of fresh herbs to 500ml
boiling water, let it stand 5 to 10 minutes, strain and drink. Take
three to four doses a day (500ml). The infusion can be covered and
stored in the fridge for up to 24 hours. You can also add other herbs to
the lemon thyme, like parsley (rich in vitamin C), yarrow (lowers
fevers) and hyssop (acts as an expectorant).
Coughs and colds aside, research conducted in Scotland in the 1990s
suggests that thyme has anti-aging and tonic properties, which maintains
vitality and helps prevent or reduce the consequences of aging, like
poor memory, digestive and circulatory problems. As we age the "fire" or
qi within us burns less brightly and thyme is one of those herbs that
helps us buy some time because it supports the body’s normal function
and counters the effects of aging.
I particularly love using thyme in cooking. Shop bought dried thyme has
nothing of the perfume of thyme harvested and used fresh or dried at
home. Add a sprig/s to any slowly cooked soups, stews, tomato-based
sauces, or plain rice during cooking and remove before serving. Sprigs
can also be placed in the water for steamed or boiled vegetables. If
using fresh leaves in a dish, it’s a good idea to strip the leaves off
the woody stems. It can be a bit painstaking but using a fork to strip
the stems helps.
Thyme scented olive oil is excellent for brushing over chicken before
roasting and thyme also makes a good base for herbal vinaigrettes and
vinegars. Although it’s a robust herb it also combines well with herbs
such as parsley, dill and mint that are added at the end of cooking.
Thyme is so easy to grow that it’s worth having a few bushes in the
garden or in pots because you soon won’t be able to do without it. This
bushy little perennial, which grows wild on stony Mediterranean slopes,
is probably the least temperamental of all herbs to grow. It thrives in
most kinds of soil, loves sun, requires little water and the more you
pick it the better it grows.
Lemon thyme is an attractive edging for flower beds or a herb and
vegetable potager. It also stimulates the growth of neighbouring plants
and its aromatic leaves repel aphids. The delicate pink flowers attract
bees in profusion. Being low growing, thyme can be grown between
stepping stones and a particularly attractive variety is the variegated
thyme ‘Silver Posy’ that can be used for contrast or as a decorative
edging around beds, containers, and other garden features.
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