Thyme (Botanical name, Thymus vulgaris) is a hardy perennial shrub. It is 20 to 40 cm high. The dried leaves are curled, brownish green color and marketed in whole or ground form. The flavor is aromatic, warm and pungent. In India, it is cultivated in the western temperate Himalayas and
Nilgiris.
It has dense, whitish branches bearing narrow leaves and clusters of purple leaves. The foliage and flowering tops are used as spice. The entire plant except the roots yields oils and oleoresins.
Thyme is used to season, tomato soups, fish and meat dishes, liver and pork sausages, headcheese, cottage and cream cheese. It is also used in a wide range of medicines, germicides, toiletries, tooth pastes and mouthwashes. It is an essential ingredient of Bouquet garnish.
It has anti-spasmodic, carminative, anti-oxidant and anti-microbial properties. Thyme oil is used in the treatment of bronchitis.
It is locally known as Banajwain, Thottathulasi, Marizha, Masho, Rangsbur and Hasha.
