Thyme
A bundle of thyme
Food energy
(per 100 g serving)		101 kcal (420 kJ)
Nutritional value
(per 100 g serving)
Protein6 g
Fat1.7 g
Carbohydrate24 g

Thyme (/taɪm/) is a culinary herb consisting of the dried aerial parts of some members of the genus Thymus of flowering plants in the mint family Lamiaceae.[1] Thymes are native to Eurasia and north Africa. Thymes have culinary, medicinal, and ornamental uses. The species most commonly cultivated and used for culinary purposes is Thymus vulgaris, native to Southeast Europe.

History

Wild thyme grows in the Levant, where it might have been first cultivated. Ancient Egyptians used common thyme (Thymus vulgaris) for embalming.[2] The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage.

The spread of thyme throughout Europe was thought to be due to the Romans, as they used it to purify their rooms and to "give an aromatic flavour to cheese and liqueurs".[3] In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares.[4] In this period, women also often gave knights and warriors gifts that included thyme leaves, as it was believed to bring courage to the bearer. Thyme was also used as incense and placed on coffins during funerals, as it was supposed to assure passage into the next life.[5]

The name of the genus of fish Thymallus, first given to the grayling (T. thymallus, described in the 1758 edition of Systema Naturae by Swedish zoologist Carl Linnaeus), originates from the faint smell of thyme that emanates from the flesh.[6]

Cultivation

Thyme is best cultivated in a hot, sunny location with well-drained soil. It is generally planted in the spring, and thereafter grows as a perennial. It can be propagated by seed, cuttings, or dividing rooted sections of the plant. It tolerates drought well.[7] It can be pruned after flowering to keep from getting woody.[8]

Culinary use

Thyme is a common component of the bouquet garni, and of herbes de Provence.[9]

Thyme is sold both fresh and dried. While summer-seasonal, fresh greenhouse thyme is often available year-round. The fresh form is more flavourful but also less convenient; storage life is rarely more than a week. However, the fresh form can last many months if carefully frozen,[10] and thyme retains its flavour on drying better than many other herbs.[11]

Fresh thyme is commonly sold in bunches of sprigs. A sprig is a single stem snipped from the plant.[12] It is composed of a woody stem with paired leaf or flower clusters ("leaves") spaced 15 to 25 millimetres (1⁄2 to 1 inch) apart. A recipe may measure thyme by the bunch (or fraction thereof), or by the sprig, or by the tablespoon or teaspoon. Dried thyme is widely used in Armenia in tisanes.[13]

Depending on how it is used in a dish, the whole sprig may be used, or the leaves removed and the stems discarded. Usually, when a recipe mentions a bunch or sprig, it means the whole form; when it mentions spoons, it means the leaves. It is perfectly acceptable to substitute dried for whole thyme. Leaves may be removed from stems either by scraping with the back of a knife, or by pulling through the fingers or tines of a fork.

Chemical and antimicrobial properties

The chemical composition of Thymus (thyme) includes a variety of essential oils, flavonoids, phenolic acids, triterpenes, and other compounds. The essential oils found in thyme include thymol, which is a major component responsible for the plant's antiseptic properties, and carvacrol, another primary component with similar functions. Other essential oils present are p-cymene, γ-terpinene, linalool, and 1,8-cineole. Gas chromatographic analysis reveals that the most abundant volatile component of thyme leaves is thymol, at 8.55mg/g. Other components are carvacrol, linalool, α-terpineol, and 1,8-cineole.[14]

Some of these compounds have beneficial properties. In particular, thymol has been historically used as an antibiotic and antiseptic, especially in traditional medicine.[15] Oil of thyme, the essential oil of common thyme, contains 20–54% thymol.[16] Thymol is an active ingredient in various commercially produced mouthwashes, such as Listerine.[17]

Flavonoids in thyme include luteolin-7-O-glucoside,[18] a glycoside known for its antioxidant and anti-inflammatory properties, as well as apigenin, quercetin, and kaempferol. Phenolic acids such as rosmarinic acid,[18] which is known for its antioxidant, anti-inflammatory, and antimicrobial activities, along with caffeic acid and chlorogenic acid, are also present in thyme.

Triterpenes, such as oleanolic acid and ursolic acid, are part of thyme's composition, contributing to its overall health benefits. Additionally, thyme contains tannins, which contribute to its astringent properties, as well as saponins and other minor compounds.

Important species and cultivars

References

  1. Norman, Jill (2015). Herb and Spices The Cook's Reference: Over 200 Herbs and Spices, with Recipes for Marinades, Spice Rubs, Oils and more. London, England, UK: Dorling Kindersley Limited. pp. 96–99. ISBN 978-0-241-42925-9.
  2. "Medical News Today - What are the benefits of thyme?". MedicalNewsToday. 23 August 2018. Archived from the original on 2024-07-10.
  3. Grieve, Mrs. Maud. "Thyme. A Modern Herbal". botanical.com (Hypertext version of the 1931 ed.). Archived from the original on February 23, 2011.
  4. Huxley, A., ed. (1992). New RHS Dictionary of Gardening. Macmillan.
  5. "Thyme (thymus)". englishplants.co.uk. The English Cottage Garden Nursery. Archived from the original on 2006-09-27.
  6. Ingram, A.; Ibbotson, A.; Gallagher, M. "The Ecology and Management of the European Grayling Thymallus thymallus (Linnaeus)" (PDF). East Stoke, Wareham, U.K.: Institute of Freshwater Ecology. p. 3. Archived from the original (PDF) on 2014-02-28.
  7. "Herb File. Global Garden". global-garden.com.au. Archived from the original on 2007-10-12.
  8. Peter, K.V. (2012). Handbook of herbs and spices Volume 2.
  9. Walker, Paul (2 September 2021). "What Is a Bouquet Garni? Easy Homemade Bouquet Garni Recipe, Plus Tips for Cooking With Bouquet Garni - 2022 - MasterClass". Masterclass. Archived from the original on 2 June 2022.
  10. "Food Storage - How Long Can You Keep Thyme". Archived from the original on 2015-08-09.
  11. "7 Herbs That Taste Good When Dried". The Spruce. Archived from the original on 2022-05-19.
  12. "Thyme". Almanac.com. Archived from the original on 2020-09-29.
  13. "TeaWay Armenian Tea History". TeaWay. Archived from the original on 2024-07-10.
  14. Lee, Seung-Joo; Umano, Katumi; Shibamoto, Takayuki; Lee, Kwang-Geun (2005). "Identification of Volatile Components in Basil (Ocimum basilicum L.) and Thyme Leaves (Thymus vulgaris L.) and Their Antioxidant Properties". Food Chemistry. 91: 131–137. doi:10.1016/j.foodchem.2004.05.056.
  15. Feng, Jing; Zhang, Yangyang (2023). "The potential benefits of polyphenols for corneal diseases". Biomedicine & Pharmacotherapy. 169 115862. doi:10.1016/j.biopha.2023.115862. PMID 37979379.
  16. Thymus Vulgaris. PDR for Herbal Medicine. Montvale, NJ: Medical Economics Company. p. 1184.
  17. "LISTERINE® Ingredients: What's in Your Mouthwash?". LISTERINE®.
  18. Khokhlova, Kateryna; Vyshnevska, Liliia; Zdoryk, Oleksandr; Filatova, Olga (2021-08-31). "Application of approach for development of hptlc identification and quantification methods for determination of phenolic compounds and terpenoids of several Thymus L. species". ScienceRise: Pharmaceutical Science. 4 (32): 29–36. doi:10.15587/2519-4852.2021.238806. ISSN 2519-4852. Archived from the original on 2024-08-16.
  19. Corticchiato, Marc; Tomi, Félix; François Bernardini, Antoine; Casanova, Joseph (1998-12-01). "Composition and infraspecific variability of essential oil from Thymus herba barona Lois". Biochemical Systematics and Ecology. 26 (8): 915–932. Bibcode:1998BioSE..26..915C. doi:10.1016/S0305-1978(98)00041-6. ISSN 0305-1978. Archived from the original on 2021-08-03.
  20. "Thymus herba-barona - Plant Finder". www.missouribotanicalgarden.org. Archived from the original on 2024-03-02.
  21. "Caterpillar food plants.pub" (PDF). Archived (PDF) from the original on 2015-09-29.
  22. "French Thyme, Thymus vulgaris". Sand Mountain Herbs. Archived from the original on 2014-05-27.
  23. "English thyme". Sara's Superb Herbs. Archived from the original on 2012-02-09.

Further reading

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