Thyme Herb

Thyme (Thymus vulgaris), leaf, powder, USA, a/k/a tomillo, garden thyme. Thyme is commonly found in the kitchen herb cabinet, but millions of Americans stock this herb’s oil in their medicine chest as well. Its use in mouthwashes and decongestants is no coincidence. Thyme has a long history of use as an antiseptic, cough remedy and digestive aid. Like several other aromatic kitchen herbs, thyme was used as a meat preservative in ancient times. The Romans also used it medicinally as a cough remedy, digestive aid, and treatment for intestinal worms. Thyme was used as an antiseptic during plagues. Thyme’s aromatic oil contains two chemicals–thymol and carvacol–that account for its medicinal value. Both chemicals have preservative, antibacterial and antifungal properties. They also have expectorant properties and may be useful as digestive aids. Thyme fights several disease-causing bacteria and fungi in the test tube, supporting its traditional use as an antiseptic. Some studies show thymol and carvacol relax the smooth muscle tissue of the gastrointestinal tract, making thyme an antispasmodic. Relaxes the uterus and small amounts of thyme may help relieve menstrual cramps. In large amounts, thyme oil and thymol are considered uterine stimulants. Pregnant women may use thyme as a culinary spice, but they should avoid large amounts and should not use the herb’s oil. Don’t use if breastfeeding. Thyme is also known as a phlegm-loosener or expectorant. For an infusion to help settle the stomach, soothe a cough, or possibly help relieve menstrual symptoms, use 2 teaspoons of dried herb per cub of boiling water. Steep 10 minutes and strain. Drink up to 3 cups a day. Not for children under age 2. For older children and persons over 65 start with low-strength preparations and increase strength if necessary. If you have thyroid problems, check with your doctor first.