Thyme: traditional uses, preparations and cautions

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Thyme is the small woody shrub that scents Mediterranean hillsides and half the dishes in a French kitchen. Beyond the roast chicken, it has a long history as a household herb: a warm infusion after a heavy meal, a gargle for a scratchy mouth, a steamy bowl for a blocked nose. Here is which part to pick, how to prepare it, and who should be careful.

What it is credited with

• Digestion. Traditional European herbalism uses a thyme infusion after a rich or heavy meal, for its reputation as a carminative that eases bloating, wind and that leaden post-lunch drowsiness.
• Coughs and stuffy chests. Thyme is one of the classic herbal-tea plants of folk medicine for winter coughs and tickly throats; herbalists reach for it as an expectorant and antispasmodic when a cough is dry and nagging.
• Blocked noses. Naturopathy credits thyme steam inhalations with helping the head and sinuses feel clearer during a cold.
• Mouth and gums. A cooled thyme infusion is a long-standing home gargle and mouth rinse, traditionally used for sore gums, mouth ulcers and stale breath.
• Aching joints and stiffness. In old country practice, a strong thyme brew was added to a warm bath to ease stiff, aching limbs and rheumatic discomfort.
• Scalp and skin. Herbalists use a thyme decoction as a final hair rinse to tone the scalp, and as a compress on grazes and minor skin irritation.
• Fatigue. Thyme has a reputation in naturopathy as a warming tonic during periods of tiredness and low morale, and for helping the mind feel more awake.
• Antioxidants. As a diet herb, it is valued for the flavonoids and aromatic compounds it brings to everyday cooking.

How to use it

The everyday infusion

• Use about a teaspoon of dried leaves, or a small fresh sprig, per cup.
• Pour water just off the boil over the herb and cover the cup — the aroma escapes with the steam.
• Steep 5 to 10 minutes, then strain.
• Traditionally taken after meals, up to two or three cups spread through the day, for a week or two at a time rather than continuously.
• Taste: warm and resinous, a little bitter. A spoon of honey and a squeeze of lemon are the classic partners.

The decoction (for external use)

• Put a generous handful of dried thyme in a pan of water, bring to the boil and simmer, uncovered, until reduced by about half.
• Strain and cool. Use as a hair rinse after shampooing, or soak a clean cloth in it for a compress.
• Make it fresh each time; keep leftovers in the fridge no more than a day or two.

The gargle

• Prepare a strong infusion, let it cool to lukewarm, strain well.
• Rinse and gargle, then spit out. Repeat two or three times a day for a few days.

The steam inhalation

• A good handful of thyme in a bowl of steaming water, a towel over the head, eyes closed, five minutes.
• Once or twice a day while a cold lasts. Not for young children, and never with a face too close to boiling water.

The bath

• Boil a large handful of thyme in a big pan of water, steep 20 minutes off the heat, strain and tip the liquid into a warm bath.
• Soak 15 to 20 minutes, in the evening for preference.

In the kitchen

• Thyme is part of the classic bouquet garni, tied with parsley stalks and a bay leaf and fished out before serving.
• It suits tomatoes and courgettes, pasta sauces, cottage and goat cheese, soups, poultry and eggs.
• It holds its flavour through long cooking, which makes it ideal for roasts, stews and barbecue marinades.
• Add woody sprigs early, chopped fresh leaves near the end.

Does the variety matter?

• The traditional uses apply across the thymes: lemon thyme and wild thyme are used in much the same way as common thyme.
• Lemon thyme makes a gentler, more citrus-scented infusion — often the easier one for people who find common thyme harsh.
• Older, well-established bushes root more deeply and are generally reckoned to be more aromatic, which is what you taste in the cup.

Frequently Asked Questions

The one thing to remember: a covered cup of thyme leaves steeped 5 to 10 minutes after a meal is the simplest and most traditional way to use this plant.

Can I use fresh thyme from the garden instead of dried?

Yes. A small fresh sprig per cup works in place of a teaspoon of dried leaves. Fresh thyme tastes greener and a little softer; dried is more concentrated and resinous. Always cover the cup while it steeps, whichever you use.

How long should I take thyme infusion for?

Traditional practice favours short stretches: a week or two at a time, two or three cups a day, rather than drinking it indefinitely. Large amounts over long periods can irritate the stomach. If symptoms persist, see a healthcare professional.

Is thyme essential oil the same thing as the herb?

No, and the difference matters. The essential oil is hugely concentrated and can irritate skin and mucous membranes. Never swallow it or apply it neat, and keep it away from children. The dried or fresh herb, used in cooking and infusions, is the gentle everyday form.

Does lemon thyme work the same way as common thyme?

Tradition treats the thymes interchangeably, so lemon thyme is used much as common thyme is. Its infusion is milder and citrus-scented, which makes it a good choice if you find common thyme too sharp. Older, well-rooted bushes generally give the most aromatic harvest.

When is the best time to harvest thyme for infusions?

Cut the stems from late spring to early summer, just before the flowers open, on a dry morning after the dew has gone. Hang small bunches to dry in a dark, airy place, then store the stripped leaves in an airtight jar.

• In the vegetable patch: how to grow thyme
• Companions: lavender, rosemary, wild thyme, lemon thyme
• In the kitchen: bouquet garni

This information is provided for general interest and reflects the traditional use of plants. It is not a substitute for medical advice. If you are on medication, pregnant, or in any doubt, ask a healthcare professional.