thyme

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thyme

(tīm),
The dried leaves and flowering tops of Thymus vulgaris (family Labiatae), used as a seasoning; it contains a volatile oil (t. oil) and is a source of thymol.
[G. thymon, thyme]

thyme

(tīm)
1. any plant of the genus Thymus.
2. a preparation of the leaves and flowers of garden thyme (T. vulgaris), used as an antitussive and expectorant.

thyme

[tīm, thim]
Etymology: Gk, thymon
the dried leaves and flowering tops of the herb Thymus vulgaris, which produces a pungent mintlike aroma. It is the source of a volatile oil, tannin, and gum, but is used mainly as a flavoring agent.

thyme

Herbal medicine
A perennial herb that contains alcohols (linalool), flavonoids, saponins, tannins and volatile oils (e.g., carvecrol, phenol, terpinine and thymol). Primarily used as a culinary seasoning, thyme is antimicrobial, antiseptic, antispasmodic, antitussive, carminative, diaphoretic and an expectorant; it is used for colds, upper respiratory tract infections, and topically in liniments for rheumatic pain.
 
Toxicity
In excess, thyme can cause gastrointesinal discomfort; it should not be used in pregnancy.

thyme

(tīm)
The dried leaves and flowering tops of Thymus vulgaris, used as a seasoning; it contains a volatile oil and is a source of thymol.
[G. thymon, thyme]

thyme,

n Latin name:
Thymus vulgaris; parts used: leaves, flowering tops; uses: expectorant, digestive tonic, antiseptic, astringent, anthelmintic, coughs, indigestion, diarrhea, throat complaints, muscle cramps, bedwetting; precautions: none known. Also called
creeping thyme, garden thyme, mountain thyme, or
wild thyme.
References in periodicals archive ?
The common thyme (Thymus vulgare) is another essential cooking herb and there are some interesting varieties like lemon thyme (T x citriodorus) and caraway thyme (T herba-barona).
Common thyme, from sixpacks, fills the spaces between them.
Argenteus') is similar to common thyme in flavor, but gray foliage with cream edges gives it a silvery appearance.