Common Name: |
Japanese Thyme |
Other Names: |
Ibuki-jakô-sô |
Botanical Name: |
Thymus quinquecostatus syn. T serpyllum subsp. quinquecostatus. |
Genus: |
Thymus |
Family: |
Lamiaceae |
Native Location: |
China, Japan, and the Himalayas |
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: |
10cm (4in) |
Width: |
50cm (20in) |
Hardiness: |
Z5 |
Parts Used: |
Leaves |
Properties: |
An aromatic herb with thyme-like scent. |
Medicinal Uses: |
Internally in Japanese folk medicine to lower fever and relieve flatulence. |
Culinary Uses: |
May be used for flavoring in similar ways to T. vulgaris. |
Economic Uses: |
Source of an essential oil used in commercial food flavoring. |
Bibliography: |
The Encyclopedia of Herbs by Deni Bown Copyright © 1995, 2001 Dorling Kindersley Limited. pp 387,389
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