This is a native Mediterranean herb, and in Ancient Greece its given name meant both ‘strong’ and ‘cleansing’. As a herbal medicine, common or garden thyme (Thymus vulgaris) still embodies these qualities, especially in treating respiratory and digestive systems, accompanied by a sweet and uplifting aroma that is itself healing and restorative.
Peter Holmes, a contemporary American herbalist, notes that in common with marjoram, sage and other Mediterranean native aromatics, thyme best releases its ‘warm, dry, bitter and pungent principles’ as a tincture or essential oil.
Thyme’s main essential oil, thymol, is known to be twenty times stronger than phenol (carbolic), the standard medical antiseptic. Thymol was first isolated in Germany in 1725, almost three hundred years ago, and has been in pharmaceutical use ever since.
Chewing fresh or dried thyme leaves brings emergency relief at home for toothache or inflamed gums; Holmes calls thyme mouthwash ‘a stronger anesthetic for mouth, gums and teeth than Clove’.
As a kitchen medicine, thyme is well known as a respiratory herb, which as a tea, vinegar, syrup, tincture – or indeed za’atar (see recipe) improves expectoration and relieves coughs and wheezing.