Thyme

Description

Species (Family) : Thymus vulgaris L.,†Thymus zygis L. (Labiatae/Lamiaceae)

Synonym(s) : Common Thyme, French Thyme, Garden Thyme, Rubbed Thyme *Thymus ilerdensis Gonz. Frag. ex Costa., T. webbianus Rouy, T. valentinus Rouy., T. aestivus Reut. ex Willk., T. welwitschii Boiss. subsp ilerdensis (Gonz. Frag. ex Costa) Nyman, †T. sabulicola Coss., T. sylvestris Hoffman & Link

Part(s) Used : Volatile oils, Flavonoids, Other constituents

Constituents : Flowering top, leaf

Food Use : Thyme is commonly used as a culinary herb, and thyme oil is used in food flavouring. Previously, thyme has been listed as GRAS (Generally Recognised As Safe).(G65)

Form of product : Dried leaf, Distillate

Herbal Use : Thyme is stated to possess carminative, antispasmodic, antitussive, expectorant, secretomotor, bactericidal, anthelmintic and astringent properties. Traditionally, it has been used for dyspepsia, chronic gastritis, asthma, diarrhoea in children, enuresis in children, laryngitis, tonsillitis (as a gargle), and specifically for pertussis. The German Commission E approved internal use for treating symptoms of bronchitis, whooping cough and catarrh of the upper respiratory tract. Thyme is used in various combinations with anise oil, eucalyptus oil, fennel oil, fennel fruit, Iceland moss, lime flower, liquorice root, marshmallow root, primrose root and star anise fruit for catarrh and diseases of the upper respiratory.