An aromatic herb in the mint family, Thyme (Thymus sp), the herb that is common throughout North America, but originated in the Southern Mediterranean. Experts in language tell us that thyme’s name was derived from the greek word “thumus” which means “courage” in Medieval times. Knights wore sprigs of thyme on their armor as a sign of courage. The scent of thyme was thought to give them strength in the midst of the battle.
This plant is best cultivated in hot, sunny location with well-drained soil, it tolerates drought well. It grows as a perennial crop and generally planted in the spring. It can propagated thru seeds, cuttings, or dividing rooted sections of the plant.
Thyme is an herb with culinary, medicinal and ornamental uses. The fragrance and flavor of thyme leaves have long been a favorite flavor of cooks for seasoning meats, soups and stews. The flowers, leaves and oil of thyme have been used to treat bed wetting, diarrhea, stomach ache, arthritis, colic sore throat, cough, including whooping cough, bronchitis, flatulence and as a diuretic to increase urination. It is thought to have antifungal, antibacterial and insecticidal content. In history, it has been used for embalming and to protect from the so called Black Death.
Center for Bayanihan Economics cultivated this kind of herb. It is used as main crop and also as companion crop to other plants such as cabbage family, eggplant, onion and tomato. It enhances the fragrance of other herbs, protects against insects, improved taste of companion vegetables, and is an all-around nice and useful plant.