Thyme (Thymus vulgaris)
Thyme is made up of around 400 species with Thymus vulgaris being among the most common (and the species we we cultivate here at Black Teal Bay). Thyme is an aromatic perennial evergreen herb in the mint family Lamiaceae. It originates from the Mediterranean region and was likely first cultivated there. Thyme has a number of culinary, medicinal, and ornamental uses.
The ancient Egyptians used thyme for embalming while the ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage. The name “thyme” derives from the Greek word “thymos” which means “to fumigate” and likely originates from this use. Romans spread thyme throughout Europe as they used it to purify their rooms and to give an aromatic flavour. In the Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares. During this period, women also often gave knights and warriors gifts that included thyme leaves, as it was believed to bring courage to the bearer. German folklore even records wild thyme patches as attractive to fairies, especially on midsummer's eve.
The first recorded evidence of Thymes use as a wound dressing was recorded by the Sumerians as far back as 2,750 BCE. Various medical uses of Thyme were recorded in both Dioscorides’ De materia medica and Pliny’s Natural History. Oil of thyme, the essential oil of thyme contains thymol and a range of additional compounds, such as p-cymene, myrcene, borneol, and linalool. Thymol, is a powerful antiseptic and before the advent of modern antibiotics, oil of thyme was commonly used to medicate bandages.
In the Middle Ages Thyme was grown in monastery gardens in Italy, Spain and southern France, and made into cough remedies, digestive aids and potions for use against intestinal parasites. Thyme has also been used support the immune system, aid in high blood pressure / hypertension as well as being linked to with lowered rates of certain cancers, yeast infections, and skin problems such as acne. Thyme is thought to have antibacterial, insecticidal, and possibly antifungal properties. However, further research is needed to substantiate these claims.
Wild Thyme (Thymus vulgaris) grows wild and covers many of the rocky slopes across central Otago New Zealand today. It was first introduced to Otago by Jean Desire Feraud, a French goldminer in the 1860s who settled in Clyde (becoming mayor) and planted thyme along with sage and marjoram. The thyme escaped from his garden and being unpalatable to both sheep and rabbits it rapidly spread and today covers many of central Otago’s dry hillsides such as along the Clutha River.
From the 1930s to the 1970s, the Briar Herb Company, based in Clyde, processed some 18,000 kg of thyme a year, as well as a quantity of sage, mint and rose hips. Harvested as the plant’s oil content peaks (just before flowering), locals often organized thyme-harvesting family picnics.
Thyme honey is strong and aromatic and is known to be very potent for supplying defensive antioxidants. Thyme is used as is a key seasoning ingredient to flavour meats, soups and stews, as well as fish and dishes across the Mediterranean and a number of global cuisines. Thyme is unusual in that it increases its fragrance and spiciness when dehydrated.
Here at Black Teal Bay, we originally planted Thyme seedlings on several dry hilly slopes which were formally covered in invasive pine trees. It has adapted well and now self-seeds and we are now expanding the area we dedicate to growing thyme. We are currently trialing Thyme for essential oil and to infuse it for inclusion into selected products in our range.