Thymus vulgaris and Thymus extract.

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Plant Description and Origin of Thymus vulgaris.

Thyme Extract INCI Name Thymus Vulgaris Extract CAS 84929-51-1 EINECS ELINCS No 284-535-7 Thyme leaf Extract photo picture image Thyme is a perennial native to the Mediterranean. It is hardy to zone five, but is prone to disease and insect infestation in the deep south. Southern gardeners may want to grow thyme indoors in containers so that conditions may be carefully controlled. Most varieties grow to only six to twelve inches in height, and they make an attractive edging for the perennial border. Leaves are dark gray-green in color, and pale pink flowers bloom at the tips of the stems in summer.

 You can start thyme from seeds to get a wider selection of varieties. Most nurseries carry transplants in spring and summer. It prefers a sandy, dry soil and plenty of sun. If your soil is acidic, add some lime. If you live in a very cold climate, protect the plants in winter by mulching heavily. Once established, the only care will be regular pruning of the plants and removal of dead flowers and pruning to remove old wood.

 Harvesting:Leaves can be harvested for fresh use throughout the summer, but the flavor is best just before flowering. To dry, cut the stems just as the flowers start to open and hang in small bunches. Harvest sparingly the first year.

 Thyme is best known as one of the primary components in a classic bouquet garni. When combined with fresh sprigs of parsley and leaves of bay, it will enliven and give depth to the flavor of soups, stews and sauces. A native of the sunny Mediterranean hillsides, thyme is also a key element in the traditional, dried, aromatic blend Herbes de Provence. Experts disagree as to exactly which herbs should be included. One lists thyme, rosemary, lavender and summer savory; while my small terra cotta container of herbs, brought back from France, lists thyme, basil, savory, fennel and lavender flowers. All agree that thyme and lavender are essential. No matter what the combination, the blend makes an ideal seasoning for meats, and gives stews, sauces, vegetables and dressings a rich taste that conjures up images of sunny hillsides.

 Origin:
 Thyme Extract INCI Name Thymus Vulgaris Extract CAS 84929-51-1 EINECS ELINCS No 284-535-7 Thyme leaf Extract photo picture image

 Southern Europe. The herb is much cultivated in Eastern and Southern Europe and Northern Africa, but also in the US.
 Mastic thyme, also known as Spanish wild marjoram (Th. mastichina)

 Of the many further species of the genus Thymus, only Th. zygis (Spanish Thyme) is an accepted substitute. Its essential oil is low in thymol methyl ether (less than 0.5%), which is important for the characterization.

 The other species (Th. satureoides, Th. mastichina, Th. broussonetti, Th. maroccanus, Th. pallidus and Th. algeriensis) are considered inferior, because of their lower content of thymol and because some of them contain other aroma components, especially carvacrol (see savory). Th. serpyllum (continental wild thyme, a mountain plant of temperate Europe) has only local value as spice; its flowers are used to prepare a syrup with strong thyme fragrance. Most unusually, Th. herba-barona almost perfectly copies the scent of caraway.

 Another cultivar sometimes found in markets is orange thyme (Th. vulgaris var. odoratissimus) with strong thyme fragrance and a hint of orange peel aroma.

 Lastly, lemon thyme (Th. citriodorus = Th. pulegoides x Th. vulgaris) exhibits an unusual flavour, combining thyme aroma with the fragrance of lemons, but is little traded; it is best when fresh. Lemon thyme fits perfect to fish and fruity vegetables; see lemon myrtle about lemon fragrance.

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citations1.Thymus vulgaris and Thymus extract.

last edit date:2nd,July.2009.