I have found essential oil of thyme to be most useful when I have symptoms of bronchitis. When my chest feels tight and I cannot breathe, I mix a group of essential oils that have really helped. Within this mix is thyme. Not knowing which one it was that actually was causing the expulsion of the congestion in my chest, I experimented one day. Taking a deep breath of each one, the thyme is what made me sneeze and cough.

I place one or two drops of each oil in hot water then, putting a towel over my head, I breathe deep of the vapors. I also place the oils in an aromatherapy burner and let them burn in the air. Both ways have really helped me get rid of some awful stuff.

When I read Steven Foster’s article “Herbs For Health” in The Herb Companion, I found my explanation of why thyme works.

It has long been used as an expectorant and an aid to induce sweating in colds and fevers.

A. Caspar Nuemann, a German chemist, discovered thyme oil in 1719 and sold it in apothecary shops as “oil of origanum.”  Then, in 1853, a French chemist named it “thymol,” which is a name it goes by today. Between the years 1880-1947, both oil of thyme and thymol was listed in the United States Pharmacopeia. In World War I, thymol was widely used as an antiseptic.

Now, here is an interesting bit. Thymol is being used commercially today in antifungal skin preparations and in mouthwash, dental, and topical products, such a Listerine and Vick’s VapoRub.

Using the Dried Leaves of Thyme

Recipes

1.   1 teaspoon of dried thyme in a cup of hot water, steep for 10-15 minutes. Dosage: take three to four times a day.

2.   A handful of chamomile flowers, thyme and marjoram in a bowl, pouring boiling water over the herbs to release the volatile oils. Drape head with towel and inhale vapors. (Herbal Medicine, Rudolf Fritz Weiss)

 
Thyme to Garden

Thyme in the garden is very pretty and grows well here in Nebraska. It will grow from 6-15 inches, with white to lilac flowers on it. This is English thyme or common thyme. It works well right among the flowers and is an excellent border plant.

You can harvest as you need it, or you can cut the whole plant back to about 2 inches above the ground. You will get a second harvest before the season is over. Just think…enough cold remedy for the whole family.

Alternatively, use it in these recipes in the kitchen. Here are some ideas taken from a cookbook featured on my web site.

Everything But the Kitchen Sink
 by Judith Guthard.

 
1.     Herb Salt

1 Cup salt
4 Tablespoons parsley or cilantro, dried
2 Tablespoons dried basil
1 Tablespoon each: rosemary, dillweed, thyme, celery leaves, paprika and lemon balm.

Place ingredients in a medium container and mix well. In a blender or food processor, blend in batches. Store in tightly closed container. Use in a shaker.

2.     Herb Jellies

 She has a recipe for apple jelly or suggests making apple jelly according to the directions on packages of powdered pectin. Then, pour the hot jelly into sterile jars that contain three leaves or stems of desired herb.

She also suggests using grape juice and thyme together to make a nice jelly.