Thyme, Common

Sow indoors in the spring. The seeds are very small so should be sprinkled on the surface and covered with a very thin layer of soil or compost. Germination usually starts within around 10 days, but seeds may continue germinating for several weeks so keep the soil moist.

The seedlings are slow growers, which is why we recommend sowing indoors (in weed-free seed compost) rather than outdoors where they can easily be swamped by weeds. Transplant the seedlings into individuals pots as soon as they are large enough to handle, and plant out once they are a few inches tall and the risk of frost has passed.

Thyme prefers full sunshine and a well-drained soil. The plants don’t like to get soggy feet, especially if they are spaced close together. So in the UK climate, where full sunshine is never guaranteed, we recommend allowing at least 40cm space between the plants to allow some airflow.

Thyme plants become quite woody after a few years of growth, so it is good practice to cut it back at the end of the second year to encourage new growth. If they have become so woody that they don’t flower well, it’s time to sow new seed and replace the old plants.

Of course, we are all familiar with the flavour of thyme in cooking. It also has a longstanding traditional use as a calming remedy for respiratory and digestive systems. Whenever you chew on a fresh leaf, the strong sharp hit of the essential oil, especially the thymol and carvacrol constituents, is immediately apparent. Its an almost chemical antiseptic sensation, reminding us that fresh thyme is a great antiseptic for inflamed gums, mouth and sore throat – as well as the lungs. The flavour otherwise is rather bitter and there is a noticeable astringency (linked to the high tannin levels). The familiar thyme flavour is actually a lingering aftertaste.

The essential oil of thyme is the major influence in the antispasmodic action of the herb, seen in relaxing airway spasm and nervous coughing, and as a carminative effect in the digestive tract. The oil’s most notable constituents are thymol and carvacrol which are both notably antiseptic. In the form of the whole herb this effect is most likely to contribute to probiotic benefits in the gut, and locally in the mouth, rather than being seen as a substitute antibiotic. The oil as a whole does however contribute to the expectorant action of the herb, helping to clear the passages as it travels from the digestive system into the blood and is expelled through the airways.

As well as the immediate reflex hit from the taste buds of the strong essential oil content, the bitters in thyme stimulate digestive activity, while the tannins provide an appreciable local astringent effect.

Thyme has been a popular calming cough remedy, often used as a cough syrup along with liquorice and elderberry. Thyme tea, sweetened with honey, is used for cough, sore throats and catarrh. Again as a tea it was used to settle stomach cramps and irritable bowel, to treat dyspepsia and to control fever in common colds. Infuse a fresh ‘sprig’ (approx 10g fresh) in a covered cup of boiled water for an uplifting cup – or use 1-2 tsp of dried leaves.

Harvest the leaves throughout the summer. For storing cut the stems before it comes into flower and dry on a drying rack at 40C overnight.

For a herb gardener’s treat, infuse a fresh sprig or two (approx 10g fresh) in a covered cup of boiled water for an uplifting cup of tea – or use 1-2 tsp of dried leaves- infused for 15 minutes.

To make a tincture macerate 1:5 in 40% alcohol.

To make a syrup combine with horseradish, ginger, sage, elecampane.