Garden thyme

Short description of the species

Botanical name

Garden thyme

Latin name

Thymus vulgaris

Family

Lamiaceae

Origin

Europre, North Africa

Crop classification

Herb and aromatic species

Exposure

full sun

Frost resistance

frost resistant

Optimal growth temperature

20°C - 25°C

Water requirement

Moderate watering, short-term drought-resistant

Soil requirement

Well permeable, not waterlogged, sandy to loamy

Soil pH

6,0 do 8,0

Edible part

Herba thymi, Oleum thymi

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Interesting

The word thymus comes from the Greek thymos, which is translated as "spirit" or "passion" and in philosophy and psychology it refers to the emotional or psychological energy that motivates a person to act.

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Usage

it is added to soups, stews, poultry and meat dishes, where it helps to reduce the aroma of stronger types of meat, such as mutton or lamb, it is also part of various herbal mixtures, for example Provençal pepper

Inclusion in the sowing process and fertilization requirements

Thymus serpyllum is grown as a permanent crop in field cultivation, in one place for 4–8 years, wintering in the form of a green half-crop. 

Track: I. 

Suitable pre-crops: cereals, fertilized root crops 

Fertilization: It is recommended to fertilize with farmyard manure in a dose of 40-50 t/ha. 

Varieties: As part of intensive cultivation, characteristics such as e.g. resistance to diseases and pests, susceptibility to root rot, content of essential oils and height of biomass formation. 

Genus thymus spp. however, it is characterized by high variability, and species and varieties differ from each other in many features, according to which customers of the hobby sector can choose the suitable individuals for their gardens. 

Creeping thyme (Thymus serpyllum) - farming technique and use is similar to that of thyme, these two species are often confused. Unlike thyme sprig, it is not found in the wild. It is a low semi-shrub, with a creeping character, which is richly branched and has herbaceous stems with opposite, linear leaves. 

Agricultural cultivation techniques 

Propagation: direct sowing from seed, pre-cultivation of transplants, vegetative (by dividing plants and cuttings) 

Agricultural cultivation techniques - from transplants (spring sowing)

Harvest and storage: The flowering clematis is harvested at the beginning of flowering, 8 to 10 cm above the ground, in the first year of growth only once, in the second decade of September, in subsequent years 1 to 2 times a year, while we do not harvest the woody parts. 

Use: it is added to soups, stews, poultry and meat dishes, where it helps reduce the aroma of stronger types of meat, such as mutton or lamb, it is also part of various herbal mixtures, for example Provencal spices 

Impact on human health: Ingredients: essential oils (thymol, carvacrol), tannins, flavonoids and triterpenes 

Phytotherapeutic groups: antibiotic, antiseptic, antiphlogistic, expectorant 

Diseases and pests: Thyme plants are susceptible to fungal infections of species such as Fusarium, Rhizoctonia and Phoma. Symptoms include necrosis of roots, stems and leaves.