Thyme

Chemical Properties

Shrubs approximately 50 cm (20 in.) high, commonly growing wild throughout the Mediterranean basin (Spain, France, Italy, Morocco, Turkey, etc.), eastern and central Europe and North America. The various species exhibit different morphologic characteristics including leaf color, shape and texture, while the flowers may vary from purple to white. Confusion abounds regarding the identities of the sources of marjoram (both “pot” and “sweet” types), origanum and thyme. Several species of Thymus are identified as a source of thyme.* For detailed description of this, refer to Burdock (1997).
The plant has glossy green leaves clustered along slender woody stems and charming clusters of white or pink flowers in summer. It is an excellent edger or front-of-the-border plant. The entire flowering plant, excluding the roots, is used. Although most thyme has a warm, herbaceous odor and a spicy, slightly biting taste, different varieties may exhibit more intense attributes.

Uses

Thyme is the dried leaves and flowering tops of the shrub thymus vulgaris l. there are two important variations: french thyme, which has a narrow leaf; and lemon thyme, which has a variegated leaf. it is used in soups, cheese, sauces, and appetizers.

Composition

The main constituents of thyme are α-pinene, borneol, thymol, carvacrol and thymol methyl ether.

Raw materials

Preparation Products