Common Name: |
Conehead Thyme |
Botanical Name: |
Thymus capitatus syn. Coridothymus capitatus |
Genus: |
Thymus |
Family: |
Lamiaceae |
Native Location: |
Mediterranean Europe and Turkey |
Cultivation: |
Well-drained soil in sun. Most thymes prefer neutral to alkaline soil and thrive in stony or rocky situations. Thymes dislike wet winters, and benefit from a layer of gravel to protect the foliage from contact with wet soil. In autumn remove fallen leaves that settle on thyme plants as these may cause rotting. Trim lightly after flowering and remove dead flower heads to encourage bushiness. Remove green shoots of variegated cultivars to maintain variegation. In areas with cold, damp winters, T. camphoratus is best grown in an alpine house. Thymus vulgaris is used in companion planting to control flea beetles, cabbage white butterflies, and other cabbage pests. |
Propagation: |
By seed sown in spring (species only); by softwood or semi-ripe cuttings in summer; by division in spring. |
Harvest: |
Whole plants and flowering tops are collected in summer, as flowering begins, and distilled for oil, or dried for elixirs, liquid extracts, and infusions. Sprigs are picked during the growing season and used fresh, or dried for infusions. |
Height: |
25cm (10in) |
Width: |
25cm (10in) |
Hardiness: |
Z9 |
Parts Used: |
Whole plant, leaves, flowering tops, oil. |
Properties: |
Similar to T.vulgaris. |
Culinary Uses: |
Leaves used to flavor roasted or grilled meat; also pickled and made into tea. |
Economic Uses: |
Mainly as a source of essential oil, known as Spanish oregano oil, used in commercial food flavorings, soaps, and men's toiletries. Source of Greek Hymettus honey. |
Warning: |
Oil is irritant to mucous membranes and should not be used in aromatherapy. |
Bibliography: |
The Encyclopedia of Herbs by Deni Bown Copyright © 1995, 2001 Dorling Kindersley Limited. pp 387-388
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