Thyme

Thymus vulgaris is indigenous to the Mediterranean region.

Description

Thymus vulgaris is a perennial (Grieve, et al 1998). An aromatic plant, that can grow up to 50 cm with numerous grayish-brown round, branched, and lignified stems (World Health Organization 1999; Grieve 1998). The leaf structures vary, normally ranging from a lanceolate to ovate shape with a green upper surface and a slightly grey lower surface (Wichtl, et al 1994). The edges of the leaves curl down. The flowers consist of a pink to white corolla (Bruneton 1999). In temperate climates, thyme is cultivated during the summer months, from May to August (Grieve 1998).

History

Thymus vulgaris originates from the Greek term thymus, or to sacrifice, and from the Latin word vulgaris signifying common or usual (Tyler, et al 1976). Thyme has a history of culinary use dating back to the Classical Greek period of the 5th and 4th centuries BC. Hippocrates mentioned the prevalence of thyme as a culinary herb, grown in gardens, and gathered in the countryside (Flandrin, et al 1999). The ancients often linked thyme to the sweetness of honey because of the distinct thyme taste in the honey of Mount Hymettus, Greece (Grieve 1998).

The cuisine of Europe was heavily influenced by that of the Classical times. The Romans used thyme to add flavor to cheese and liqueurs and considered spice an important ingredient in cooking (Grieve 1998). Greek and Roman culinary traditions subsequently influenced early British cuisine and nutritional habits (Kiple, et al 2000). However, it was not until the early Middle Ages that the cultivation of crops and the gathering of herbal plants, including thyme, became a mainstay among the peasant class (Flandrin, et al 1999). Termed farigoule in southern France, thyme was commonly fed to animals before they were killed as it was said to provide an added taste to the meat. It was also used along with parsley and bay in a bouquet to flavor soup and other dishes (Toussaint-Samat 2009).

Thyme garnered symbolic associations throughout its historical use. The Greeks viewed thyme as a representation of strength and energy. They believed that if older generations ingested a tisane of this herb, they would greatly improve their mental function (Toussaint-Samat 2009).  Thyme was also considered to represent style and bravery. As a result, English women often adorned the scarves of their knights with thyme (Grieve 1998).

Medicinal Uses

Thyme was employed as a fumigant and antiseptic during Classical times and was referenced by both Virgil and Pliny (Grieve 1998). In the Middle Ages, the English often used thyme in culinary dishes and as an anti-microbial in order to decrease the spoilage time of foods (McGee 1984). In addition, it was known in France for its noted benefit in relieving digestive complaints and as an antiseptic (Toussaint-Samat 2009). 

Thyme is a popular remedy in folk medicine for a variety of complaints, most notably catarrh, sore throat, bronchitis, and whooping cough (Blumenthal 1998, Grieve 1998). Thyme’s spasmolytic effects are exploited as a carminative and stomachic (Wichtl 1994). Other commonly described medicinal functions include the use of thyme to relieve bloating, indigestion, and flatulence (Bruneton 1999; Talalaj 1989); as a rubefacient in rheumatism; to counteract fevers; and as a treatment for warts (Grieve 1998). Topically, thyme is employed as an antiseptic in the treatment of minor wounds (Bruneton 1999) and as a mouthwash and gargle for mucosal inflammations (Gruenwald, et al 2004). It is also widely recommended as a remedy for intestinal worms (Spoerke 1990; Talalaj et al, 1989).

Few clinical trials have been conducted to establish the safety and efficacy of Thymus vulgaris. One RCT found a thyme and primrose root mixture to be an effective and safe treatment for acute bronchitis and another trial established that thyme and ivy leaves were efficient in treating the same condition (Kemmerich 2007; Kemmerich, et al 2006). Thyme’s antibacterial, antiviral (HSV-I, HSV-II) and antifungal properties have also been confirmed in several in vitro studies (Paster, et al 1995; Schnitzler, et al 2007; Altiok, et al 2010).

Adverse effects

Thyme is reported to be generally very safe. However contact dermatitis has been reported (Wüthrich 1992). As a precaution, the herb should not be used by  pregnant women (WHO 1999). Large doses of thyme may result in poisoning (Spoerke 1990).

References

Altiok D, Altiok E, Tihminlioglu F. Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications. J Mater Sci Mater Med. 2010 Apr 7. [Epub ahead of print]

Blumenthal M, ed. The Complete German Commission E Monographs: Therapeutic Guide to Herbal Medicines. Boston: Integrative Medicine Communications; 1998.

Bruneton J. Pharmacognosy, Phytochemistry, Medicinal Plants.2nd ed. Secaucus, NJ Lavoisier Publishing; 1999.

Flandrin JL, Montanari M, Sonnenfeld A, contributors. Food: A Culinary History from Antiquity to the Present. New York: Columbia University Press; 1999.

Grieve M. A Modern Herbal: The Medicinal, Culinary, Cosmetic, and Economic Properties, Cultivation, and Folklore of Herbs, Grasses, Fungi, Shrubs, and Trees With All Their Modern Scientific Uses. London: Tiger Books International; 1998.

Gruenwald J, Brendler T, Jaenicke C, LaGow B, Murray L, eds. PDR for Herbal Medicines. 3rd ed. Montvale, NJ: Thompson; 2004.

Kemmerich B. Evaluation of efficacy and tolerability of a fixed combination of dry extracts of thyme herb and primrose root in adults suffering from acute bronchitis with productive cough. A prospective, double-blind, placebo-controlled multicentre clinical trial. Arzneimittelforschung. 2007; 57(9):607-15.

Kemmerich B, Eberhardt R, Stammer H. Efficacy and tolerability of a fluid extract combination of thyme herb and ivy leaves and matched placebo in adults suffering from acute bronchitis with productive cough. A prospective, double-blind, placebo-controlled clinical trial. Arzneimittelforschung. 2006; 56(9):652-60.

Kiple KF, Ornelas KC, ed. The Cambridge World History of Food. Cambridge: Cambridge University Press; 2000.

Schnitzler P, Koch C, Reichling J. Susceptibility of drug-resistant clinical herpes simplex virus type 1 strains to essential oils of ginger, thyme, hyssop, and sandalwood. Antimicrob Agents Chemother. 2007 May; 51(5):1859-62. Epub 2007 Mar 12.

Spoerke DG. Herbal Medication: Information from Science and the Traditional Uses of More Than 200 Medicinal Herbs. Santa Barbara: Woodbridge Press; 1990.

Talalaj S, Czechowicz AS. Herbal Remedies: Harmful and Beneficial Effects. Melbourne, Australia: Hill of Content; 1989.

Toussaint-Samat M. A History of Food. Malden, MA: Wiley-Blackwell; 2009.

Tyler VE, Brady LR, Robbers JE. Pharmacognosy. Philadelphia: Lea and Febiger; 1976.

Wichtl M, Bisset NG, eds. Herbal Drugs and Phytopharmaceuticals: A Handbook for Practice on Scientific Basis. Stuttgart, Germany: Medpharm GmbH Scientific Publishers; 1994.

WHO (World Health Organization). WHO Monographs on Selected Medicinal Plants: Herba Thymi. Geneva: World Health Organization; 1999. http://whqlibdoc.who.int/publications/1999/9241545178.pdf. Accessed May 30, 2010.

Wüthrich B, Stäger P, Johannson SGO. Rast-specific IGE against spices in patients sensitized against birch pollen, mugwort pollen and celery. Allergologie, 1992, 15:380–383.

Disclaimer 

Information on this website is for educational purposes only. Many herbs historically used for medicine are considered too toxic to use today; some of these herbs have caused deaths. Do not ingest these herbs based on information on this website. We have not provided sufficient information for the safe medicinal use of any of these herbs, nor sufficient information for treatment of poisoning. All recreational use of these herbs is dangerous.