Description: Thyme is a popular herb that grows in Europe, especially the Mediterranean, and is a member of the mint family. Very aromatic, it has small, grey-green leaves, and a sweetly earthy flavour. There are many different varieties, but the most readily available in the UK are the common or ‘garden’ thyme, and lemon thyme, which has slightly larger leaves and a flavour that is overlaid with a lemony tang. Both types work well with Mediterranean vegetables, eggs, pork, lamb, fish and game. It’s quite hardy, so can withstand long cooking times.
Health benefits
- Has microbial properties – thyme is a biocide, a type of compound studied for its ability to fight harmful organisms in the body.
- Rich in vitamin C – thyme is a good source of vitamin C needed by the body to help boost the immune system, maintain healthy skin, and protect the cells.
- Contains various vitamins and minerals – thyme is a source of other nutrients, including iron, copper, and manganese.
- Is an anti-inflammatory – thyme has long been used as a natural pain relief thanks to its anti-inflammatory properties. Because of this (and its anti-microbial benefits), thyme is sometimes used in skin products to treat acne
Locations of harvest
Time Period of Harvest
Harvest Process: Woody stemmed herbs are best harvested just before blooming for peak flavor. Cut the stems for drying fresh thyme, just before a growth node. This will increase bushing and ensure a constant supply of the tasty leaves. Morning is the best time of day for harvesting thyme.
The plant prefers a light but fertile and calcareous soil for good growth and oil content. But on heavy, wet soils the aroma of the leaves will be less and there are chances that the plants may dry up soon.
A warm climate is best suited for this crop. It can be grown both in the hills and the plains. Hilly regions are best suited for its cultivation. The plants are susceptible to frost.
Thyme can be propagated by seeds and vegetatively by division of old plants or by cuttings or by layering of side shoots in March or April. The seeds are sown directly in rows, or the seeds are sown in well prepared nursery beds in good soil. Good soil is preferred for nursery because the seedlings are very small and remain inconspicuous for several weeks after germination.
Dehydration Process: After harvesting thyme, farmers wash it and shake off the excess water. They can choose to dry the entire stem or remove the tiny leaves. The leaves will dry more quickly off the stem, but they will remove more easily from an already dried piece of the herb. To remove the leaves, farmers pinch the end of the stem with your thumb and forefinger and pull up the stalk. The leaves will fall off. Remove any of the peripheral twigs and proceed with drying fresh thyme. There are several ways that one can dry herbs. Drying fresh thyme in a food dehydrator is fast and protects against possible mild. The moisture in herbs that are drying in the necessary warm conditions may cause the formation of mild if too much humidity is in the area. To dry thyme in a dehydrator, farmers lay the stems in a single layer on the racks that come with the unit. The stems will dry in under two days and can be stripped of the leaves. Traditionally, many herbs were dried by hanging. This is still a useful practice today and requires no special equipment. Take stems and bundle them together. Tie the bundles and hang them where the temperatures are at least 50 F. (10 C.) and humidity is low. Stems may take a week or more to dry.