Thymus vulgaris

The common thyme ( Thymus vulgaris ) is a sub-shrub of the family of the Lamiacées. In kitchen, one calls it simply the thyme , and in Provence the farigoule . It is a commune of the sunny garrigues south of Europe, indissociable of the Mediterranean culture.

Common thyme is a major plant of the Pharmacopée S the Mediterranean. It with the characteristic to have a diversity of Chémotype S very important, thus conferring a large variety of medicinal components to him.

Like aromatic, the culture of thyme was spread in the whole world.

Denomination

Thymus vulgaris was thus named by Carl von Linné in 1753 and remains the name used by all the scientific nomenclatures.

Several vernacular names indicate common Thyme: Thyme of the gardens, Pal, Barigoule, Mignotise of the Genevese, Bleaches on grass thyme, vulgar Thym, true Thym. In Provence, one calls common thyme “farigoule” or “frigoule”, and the wild thyme “farigoulette”. These words are borrowed from popular Latin fericula, which indicated this plant formerly. “Farigoulette” also indicates in France a thyme liquor, which one serves on ice.

Etymology

The term “thyme” appeared in the French language at the 13th century, initially in the form of “tym”. According to certain sources, it is derived from Latin Thymus , who borrowed it from the Greek thumos, meaning, in a somewhat obscure way, “size or magnifying glass” (by reference to gland, the Thymus ). Others rather think than the word comes from the Greek thymos or thyein, which means “smoked”, by allusion to the fact that it was formerly burned like incense and that one then allotted the capacity to him to move away the poisonous creatures; or the “thio one” which means “I scent”. Others still, finally, make derive the word from the Greek thumus, who means “courage”, the plant being formerly regarded as reinvigorating. It is also claimed that its origins would come first of all from old Egypt

Description

Subspecies

There exists several Sous-espèce S of Thymus vulgaris:

''Thymus vulgaris subsp. aestivus '' (Willk.)
'' Thymus vulgaris subsp. palearensis '' (O.Bolòs & Vigo) (synonymous with the variety palearensis ) This subspecies is non-existent in France
'' Thymus vulgaris subsp. vulgaris''

Geographical distribution

Thyme is originating in the Mediterranean countries (where it is often cultivated in the gardens), in the Balkan countries and the Caucasus. Enough wandering, it is subspontané in subtropics, hot or moderated, and more especially in Europe and North America. In France, it is now common or enough commun run in the southernmost part of Drome and Ardeche, in Corbières, the Eastern Pyrenees. One finds some species in mountains in the Alps like in the central Pyrenees, in small colonies not flowering. In Switzerland, it is Subspontané in several localities of Tessin and seldom elsewhere.

More precisely, common Thyme prefers a slightly acid ground, drained well and rocky (limestone), in full sun and with dryness. But the plant also develops on a ground alkaline, filter, light or compact (of clay and silt) or very porous (sandy); a little wet and fresh.

Its frost resistance is limited enough, until -15°C, nevertheless its Zone of rusticity is from 5 to 9. A thyme culture must thus be protected the winter and does not resist in this season 1500 meters in the Alps where it pushes (up to 2000 meters); but it will be able to survive under a good cover of snow. Certain species are adapted to the climates harder than of others.

The capacity of this plant with to resist very strong heat also comes from its essential oil, which produced the night evaporates the day. It is by this action that heat will be consumed, which will not result from it a production from cold but a subtraction of heat . This principle was discovered in 1960. It is also why the wild thyme less resistant will once be transplanted in Western Europe.

Thyme slightly fears the Acariens and the diseases which would lead its roots to be degraded. On the other hand its oil essential with the virtues disinfecting protects its air part.

Phytosociology

Exit at the origin of the arid mediums more or less rock limestones of the Mediterranean basin (Peak S, Cliff S, Balme S, solid masses littoral), Thymus vulgaris like the other plants Heliophilous S and Xerophilous S of the Scrubland S, was found in situation conquering with the Neolithic forest clearings. Thereafter, the Pastoralisme on denshering, the treatment of the Coppice to short revolution, factor of impoverishment of the grounds and drift of the mediums in the direction of the break and the aridity, did not cease perpetuating their dynamics until our days Indeed (where the arsons or accidental of the wooded areas replace for fires of the shepherds and the burn-beating S), the pastures Ovin S support this Thyme. Not consumed, or hardly touched by the Ruminant S, it progresses to the detriment of the grazed plants and can end up constituting vast thymaies . Of fodder value very weak, these settlements are very appreciated by the Abeille S. Consequently, one meets this thyme in zones anthropized such as the Friche S grazed, the given up Champs collinéens, the protection zones against fire gyrobroyées, the slopes road and railway… Moreover, the Allélopathie increases the predominance of thyme. Indeed, its exudats racinaires, inhibits the lifting of Dormance concurrent seeds, enabling him to constitute pure Peuplement S which widen in more or less circular tasks. This expension ends when the process of exclusion is turned over against thyme, the produced molecules becoming toxic or when the forest takes again the top. In a more subtle way, one finds these same phenomena in the Maquis on slicieux substrate.

Chémotypes

Thyme is divided into several chemical “races”, called Chémotype S or chimiotypes. The variability of this last is influenced by the environment (ground, altitude) and the climate (temperature and sunning) making it possible the plant to live and evolve/move.

the chémotype Thymol is found in all the types of grounds where thyme can evolve/move, of the extremely hot and dry grounds on the wetter ground. Specificity Thymol is most widespread, but is in a less homogeneous way, and it is often associated with others chémotypes.
the chémotype Carvacrol is found especially under conditions of extreme heat and extreme dryness.
the chémotype Linalol is found in every era of thyme, primarily in zone of medium mountains in zones with important humidity of the atmosphere.
the chémotype Thuyanol, less abundant, is an intermediary between the Linalol and Géraniol
the chémotype Géraniol, not very abundant is adapted to the hard conditions of altitude (1000 m)
the chémotype Paracymène is a precursor of the vegetable biosynthesis of the Carvacrol and Thymol

Medicinal uses

The common Thyme sheets are used in the form of Infusion, of essential Huile or Alcoolature. In a general way, thyme a anti-infectious with broad spectrum, an immunizing stimulant and circulatory, a Expectorant and a Digestive . The molecular composition of this thyme confers different properties to him. Some chémotypes are adapted to certain more specific uses, because of the aggressiveness and the dermocausticity of their properties.

Thyme with Thymol is used in the event of general tiredness, is a anti-infectious major and is used in the treatment of the Asthme, the irritating Dermite S and the Couperose.
Thyme with Géraniol is a Antifongique, a Antiviral and a Antibactérien of first choice. It is also powerful a Cardiotonique. It is used in the event of viral Bronchite and of Entérite. It is also used in the Accouchement S.
Thyme with Linalol, is as for him, powerful a Antifongique in the cases of infection by Candida albicans. It is also powerful a Vermifuge. From its least aggressiveness, this chémotype is preferred for the treatments concerning the children.
Thyme with Paracymène is powerful a Antalgique being used mainly in the treatment of the Rhumatisme S and the Arthrose.
Thyme with Thujanol is a Bactéricide (in particular in the case of Chlamydia) as well as powerful a viricide. Its actions are very positive in many diseases accusing these two micro-organisms.

Uses in kitchen

Its typified taste is different according to the soil so much so that one gave to the various varieties the name country where it grows. It can have a citronné after-taste or a perfume of Verveine. It gives a Mediterranean key to all the dishes, that it are the Tomate, the grill, the Goat's milk cheese, the pot, the pastes and the dishes mijotés. It enters traditional the Bouquet furnished. In a marinade, it scents vegetables as well as the poultry and the pork-butchery, the fish that the game. This type of use is frequent in the creole kitchen of the New-Orleans. He with pleasure attends garlic, olive and sauces with the wine and enters the composition of the jokes. Thyme also aromatizes oil or the vinegar, heated beforehand. It is also at the liquor base.

thyme: a food complement

The addition of sweet herbs systematically and significant to food makes it possible to contribute, would be this only in a tiny way, with the contribution in Antioxydant S of the food without to alone meet the requirements out of antioxydant for the body.

Mix spices

Grass of Provence : chervil, tarragon, savory, marjoram, rosemary, thyme, lavender and fennel. Season fish, the meats and ratatouille.
Zahtar (Jordan) : marjoram, thyme, roasted seeds of sesame, salt and sumac. Season the meat fried or roasted with the barbecue.
Dukka (Egypt) : seeds of sesame and roast hazel nuts, seeds of coriandre and cumin, black pepper and thyme. Aromatize the roasted meats. One also seasons of it the flat bread which one then soaks in olive oil and which one consumes such as it is.
Bouquet furnished : it is composed of three bits of parsley, a branch of bay-tree and a thyme bit which one attaches together using a string to stop. It aromatizes culinary soups, ragouts and other preparations. One can bring alternatives while adding, for example, a celery branch, the green part of a leek or a stem of origan to him.

Apiarian uses

The spring flowering can constitute a Miel monospecific. In this case, it is of orange yellow color often drawing worms from the reddish colors to harvest. It fades very slightly with the crystallization which is fast and tendency to have a coarse granulation. Characterized by a powerful Flavor, this honey exale of round, heavy savors and suaves which lasts a long time in mouth. The thyme honey can also be built-in the honey of scrubland in the Mediterranean and the Corsica honey of maquis in . Traditionally, the thyme honey is employed to sweeten herb teas of the evening because it is alleviating and supports the sleep. Recognized disinfectant, it recommended for the prevention and treatment of the infectious illness, respiratory or digestive. The thyme honey is very rich in copper and boron. Studies carried out with CHU of Limoges by professor Descottes showed that the thyme honey had remarkable properties when it was employed for the cicatrization of the wounds. Today, several services of badly burned persons use its method of care.

the Thymol , essential Oil of common thyme, is a rather popular treatment in the bee-keepers in order to fight the parasite Varroa, serious plague of the bee-keeping and one of the leading causes of mortality of the bees. This molecule is also interesting in the treatment of the Acariose. It gets busy in the form of drugs, Apilife-VAr (Italy), where it is associated with menthol, camphor and the eucalyptol; Thymovar (Swiss) and Apiguard (France). In addition to these drugs with the trade marks deposited, there exists the thymol in a pure state. The bee-keepers justify his employment by the stimulation of the colonies and the improvement of their resistance to the aggressions. By these applications, the thymol is not any more regarded as a drug and thus escapes the pharmaceutical regulation. Moreover this use is not prohibited because the substance, nonpoisonous, does not leave residues considered toxic in food. Following this discovery by researchers of the National institute of the agronomic research of France (INRA), other Québécois researchers showed that this treatment, contrary to the chemicals, did not have any negative effect on the populations of bees or the production of honey. Certain bee-keepers thus employ it in a pure state, in the form of crystals, after having dissolves it in alcohol. They impregnate then various supports of this solution. The thymol acts primarily by evaporation. Its high odoriferous capacity disturbs the bees, also is necessary it to treat at the end of harvest, the one day of good weather (Outside temperature higher than 2O°C), and on the totality of the apiary, under penalty of supporting the drift and plundering. Malgrès these conditions, the effectiveness of thymol borders the 80%.

Other uses of thyme

essential oil is used in perfumery.
the Herbivore S are fond of delicacies of this plant, which is particularly required by rabbits, hares and the goats.
thyme is also a decorative plant. For example, Thymus praecox “Elfin” is used as a vegetable cover.

Culture

In Horticulture , the propagation or multiplication of thyme is done in spring. This production also develops by Semis, in this case, the seeds take two to three weeks with raising, the growth is fast and road repair is carried out, him two months after, with a space from 25 to 30 cm between the seedlings. The division of the tufts and the roots as well as the Propagation by cutting and the Marcottage are other suitable farming techniques. One will avoid manures during the summer (without to cultivate it in a too poor ground!) who would risk, by a surplus contribution, to make the plant too fragile at the time of the auxiliary frosts, and waterings. One will be able to mulch with stones rather than with organic matter, which will increase heat with its foot and will reduce the risks of rot. One will have to also think of cutting the plant of half in spring to support the appearance of new growths. One could also sow them in spring in row and clear up them to 15 cm. It is to advise to renew, to make a Bouture or of marcotter the seedlings every three years if not the stem becomes too woody and the sheets lose their flavor. For an interior culture , thyme needs at least 5 hours of sun per day or 12 hours of artificial lights. The compost will have to be made up of compost, large sand and pieces of limestone. It will be waited until the ground becomes dry before carrying out watering. One can then use his thyme systematically, if not cut the ends each month.

The stems are joined together in bouquets, which are suspended, the Inflorescence in bottom in hot, dry, aired and shaded buildings. After complete drying, one proceeds to the Battage on an oil-cloth to detach the sheets of the branches. One preserves then the plant in a hermetic container, by avoiding the plastics to avoid a loss of essential oils by absorption by the plastic.

One can cultivate it in trade-guild with the Lavande with which it trains an excellent team.

Period of harvest

Two harvests can be undertaken, one in at the end of May, at the beginning of June at the beginning of the period of flowering, the other in September. The branches must be crossed up to 5 cm of the ground; and if one cuts the branches at the end of the summer, it must be avoided crossing low than one the third of the plant, because a too low cut would support the appearance of starts-up which would not resist the cold first.

It is advised to gather thyme in places far away from the edges of the ways and paths. One should not tear off the plant but rather to cut the stems to him to the shears or break them end of the fingers, while avoiding cutting all the stems and all the plants, to let the plant live and to reproduce. It is enough to clear up the plant. It is preferable to carry out the gathering after the Rosée of the small hour and before the hottest hours; where the plant will have evacuated the maximum of moisture and will not have evaporated its essential oil. One can note, that for a harvest in a field, the use of a mechanical mowing is advantageous. The time devoted to the gathering is deadened here by adequate material.

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