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CULTURAL AND WILD PLANTS
Creeping thyme (creeping thyme, Bogorodskaya grass). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Creeping thyme (creeping thyme, Bogorodskaya grass), Thymus serpyllum. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Thyme (Thymus) Family: Lamiaceae (Lamiaceae) Origin: Eurasia, Africa, North America Area: Creeping thyme is widely distributed in temperate climates, including Europe, Asia and North America. Chemical composition: Creeping thyme contains essential oils including thymol and carvacrol, as well as flavonoids, tannins and other compounds. Economic value: Creeping thyme is used in cooking as a spice and for making tea. The plant is prescribed in medicine as an antiseptic and anti-inflammatory agent. Creeping thyme is also used in perfumery and cosmetics. Legends, myths, symbolism: In medieval Europe, Bogorodskaya grass was associated with magic and was used to exorcise evil spirits and protect against spells and curses. In religious tradition, Bogorodskaya grass was associated with God and the Mother of God, and was used to protect against diseases and evil spirits.
Creeping thyme (creeping thyme, Bogorodskaya grass), Thymus serpyllum. Description, illustrations of the plant Creeping thyme (creeping thyme, Bogorodskaya grass), Thymus serpyllum. Botanical description of the plant, areas of growth and ecology, economic importance, applications
Perennial creeping herbaceous plant of the mint family. It differs by a leafless woody stem, from which erect or ascending flowering shoots up to 15 cm high depart. The leaves are opposite, petiolate, often elliptical in shape. Violet-red flowers are collected in loose capitate inflorescences. The fruits are smooth, black-brown, spherical nuts. Creeping thyme propagates by seeds and vegetatively. Its growth begins in early April, budding - in June, mass flowering - in June-July. The fruits ripen 2,5 months after the start of flowering. Thyme is winter-hardy, undemanding to soils (but does not tolerate acid), responsive to fertilizer. Thyme is a wonderful honey plant, has a pleasant aroma and a slightly sweet aftertaste. The aerial organs of the plant contain essential oil (the largest amount during the period of mass flowering), ascorbic acid, tannins and minerals. Creeping thyme is distributed throughout Europe, Scandinavia, Asia, North America, North Africa, Siberia, and the Caucasus. Grows on sandy places, slopes, hills, fields, dry pine forests, steppes. Creeping thyme is one of the valuable essential oil plants used in the food and perfume industries. They use mainly grass - tops with flowers. In the form of a powder in a small amount, they are put in vegetable and meat soups. In large doses, they are added to various fish dishes, which gives them a pleasant smell and taste. Before frying, the fish is breaded in flour mixed with thyme powder in a ratio of 2:1. Thyme is used in the preparation of homemade cheeses, marinades, sauces, pickles, urinations. It is added for flavoring in the manufacture of homemade sausages, tea. In medical practice, a decoction and a liquid extract of the herb are used internally as an expectorant for bronchitis, as an analgesic for radiculitis and neuralgia, and are used for baths and compresses. Creeping thyme liquid extract is part of the drug "Pertussin", which is a good expectorant for young children.
Cultivation. Creeping thyme reproduces by seeds and vegetatively. Its predecessors can be legumes or vegetables. Immediately after harvesting the predecessor, the earth is loosened to a depth of 4-6 cm, and after the mass germination of weeds, they dig up a plot not 20-25 cm deep, and at the same time introduce manure or leaf humus. You can sow before winter or early spring. In the first case, the soil must be prepared 15-20 days before sowing. In the spring, the site is carefully harrowed, mineral fertilizers are applied: 10 g per 1 m2 of ammonium nitrate, superphosphate and potassium salt. When sown in the spring shoots appear in 3-4 weeks. After the mass emergence of seedlings, the site is carefully loosened, weeded, and the plants are thinned out, leaving them at a distance of 15-20 cm from each other. Weeding and loosening of plants should be done regularly, and in dry summers - watered. In the second and third years of the plant's life, when its productivity is highest, it is necessary to regularly produce mineral supplements. Then the culture needs to be updated. Creeping thyme can also be propagated vegetatively - by dividing the bush in the spring. Usually old plantings are used. In this case, the row spacing should be 50-60 cm, the distance between plants 40-50 cm. Harvest about June - July, at the beginning of flowering. Leafy non-lignified flowering branches are cut, but not plucked, since the thyme root system is located close to the surface of the earth and the plant can be easily uprooted. This is very important to keep in mind because thyme is very difficult to regenerate and grow slowly. The cut grass is dried in the shade under a canopy or in the attic. After drying, the leaves and flowers are crushed and sifted through a sieve. The woody parts of the stems and twigs are discarded. Dried grass is packed in dry tight boxes and stored in a dry, if possible isolated place, as the grass emits a very strong aroma. Authors: Yurchenko L.A., Vasilkevich S.I. Creeping thyme, Thymus serpyllum L. Botanical description, distribution, chemical composition, features of use
Lamiaceae family - Lamiaceae. Perennial, woody plant at the bottom. Stems are hairy, long-creeping. The leaves are oblong-obovate. Inflorescence interrupted, loose. The flowers are pale lilac. The fruit is a small nut. Blooms in June - July. The fruits ripen in July - September. It grows on sands, rarely on granites. In the wild, thyme is found in the northwestern Mediterranean coast, Spain and southern France. The aerial part of the plant contains an essential oil; its yield from fresh grass is 0,1-0,5%, from dry grass - 0,8-1,2%. Essential oil is a liquid with a strong pleasant smell, colorless or light yellow. The main component of the essential oil are phenols (34-42%), of which up to 40% thymol, there is also carvacrol, n-cymol, L-alpha-pinene, gamma-alpha-terpinene, terpineol, L-borneol, caryophyllene, lanalool. In addition to the essential oil, the plant contains flavonoids, triterpene, thymic acids (0,05%), ursolic, oleonolic, coffee, chlorogenic, quinic acids, bitterness, resins, tannins, saponins. Thyme has a pleasant strong aroma, its taste is sharp, strongly spicy, bitter. It is widely used as a spice in cooking, imparts a pleasant taste to dishes and improves digestion. It is advisable to add thyme to fatty dishes - potatoes fried in lard, to scrambled eggs, meat fillings and hearty soups. It is a popular spice added to smoked meats, pork and lamb, to pates, mushrooms, cottage cheese, game and cheeses. In a small amount, common thyme is added to fried fish, liver, giblets and veal. Thyme enhances the taste of bean, lentil and pea soup, sauces and potato salads. The aerial part of the plant before fruiting is used in the production of drinks. Leaves and young shoots of thyme are used as a salad, for pickling cucumbers. They serve to flavor sausages, vinegar, cocktails, tea. For these purposes, fresh and dry leaves are used. Dried leaves in a closed container retain their aroma for a long time. The aerial part of the plant during the flowering period and the preparations obtained from it, due to the presence of phenols, have antibacterial properties. A liquid extract from the leaves is used as an expectorant and is part of the drug "Pertussin", used for bronchitis and whooping cough. The aerial part of the plant is part of the expectorant collections, astringent and choleretic collections and collection for baths with inflammation of the joints. The oil serves as a source of thymol, widely used for disinfection of the mucous membrane of the oral cavity, pharynx; is part of Hartmann's liquid, used in dental practice as an anesthetic, is an antifungal agent for fungal skin diseases (in particular, for actinomycosis). Thymol also has an antihelminthic effect, it is used to treat helminthic invasions (in the treatment of ankylostomiasis, trichuriasis and necatoriasis). Sometimes thymol is prescribed orally as an astringent for gastrointestinal disorders and flatulence. It should be noted that thymol is contraindicated in cardiac decompensation, liver and kidney disease, gastric ulcer, and pregnancy. In folk medicine, the plant is used as a diaphoretic, diuretic, anticonvulsant and sedative, for whooping cough, neuralgia, stomach cramps. In the form of ointments and lotions, thyme was used for rheumatism, as a wound healing agent for skin diseases. Thyme essential oil is used in perfumery and canning industry. Valuable honey plant. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V. Thyme (creeping thyme), Thymus serpyllum L. Description, habitats, nutritional value, culinary use
Thyme is a perennial herbaceous or semi-shrub plant from the mint family, with a strong aroma. The leaves are small oval-oblong. Stems are numerous, spread along the ground. The flowers are small, pinkish-purple. It occurs almost throughout the country, on the slopes of hills and hillocks, in dry pine forests and in the steppe. Thyme is native to the Mediterranean coast. In ancient Greece, this plant was valued for its aromatic properties. Currently cultivated in Western Europe, USA, Canada. Beekeepers value thyme for its good honey qualities. Thyme is used in the food, pharmaceutical and perfume industries. The leaves contain an essential oil, which includes thymol, pinene, borneol, etc.; acids - ursolic, aminolic, coffee, chlorogenol, quinic; flavonoids, vitamin C, carotene. Leaves and young shoots are used as a salad plant, seasoning for vegetable, meat and fish dishes. Thyme is an excellent flavoring agent for game, flavoring sausages, vinegar, cocktails and tea. It gives a peculiar pleasant taste to pickled cucumbers. Dishes with thyme stimulate appetite, improve digestion. Where thyme is a rare plant, it is necessary to protect it in every possible way, not to uproot it and propagate it in your gardens and orchards. Author: Koshcheev A.K.
Thyme (creeping thyme), Thymus Serpyllum L. Botanical description, habitat and habitats, chemical composition, use in medicine and industry
Synonyms: Bogorodskaya grass, upland pepper, verest, zhadobnik, kolotovichki, swan, lemon scent, muhopal, motherboard, creeping thyme, incense, chebrik, chebarka, chebchik, etc. Aromatic semi-shrub with a creeping branched red-brown stem, 12-13 cm high, of the labiate family (Labiatae). Leaves opposite, oblong, 5-10 mm long, 1,5-3,5 mm wide, with punctate glands. The flowers are two-lipped, pinkish-lilac, in axillary semi-whorls, collected in a capitate inflorescence. The fruit consists of 4 nuts 6-8 mm long. Blooms from June to August. Range and habitats. It is found in the temperate climate of Eurasia, from Scandinavia to the Mediterranean and from the British Isles to Eastern Siberia. Abundant mainly in the steppe zone. In the forest and polar-arctic zones, it occurs only in elevated areas. It is confined to rocks, stony and rubble slopes, the outskirts of forests. Usually grows in sandy soils. Chemical composition. For medical purposes, leafy twigs (thyme grass) are used, collected during the period of full flowering. The herb contains up to 0,1-0,6% essential oil, the main component of which is thymol - up to 30%, carvacrol, n-cymol, 7-terpinene, a-tirpineol, borneol, tsingiberen. Tannins, bitterness, gum, dyes, ursolic and oleic acids were also found in the grass. Plants are collected, dried, threshed, sifted through a sieve. Application in medicine. The pharmacological properties of thyme herb (Bogorodskaya herb) are associated mainly with thymol, which is a phenol derivative. Unlike phenol, thymol is less toxic, less irritating to mucous membranes, has a bactericidal effect on coccal flora, and is less active against gram-negative rods. Active against pathogenic fungi, tapeworms and whipworm. An infusion of flowering thyme herb or dried herb is used for colds as a remedy that enhances bronchial secretion and faster evacuation of sputum and has disinfectant properties. Thyme herb is included in the drug Pertusin, used for coughs. Previously, thyme herb was widely used externally for aromatic baths (5 g per bath), compresses, lotions. Thyme essential oil is used as an external rub for radiculitis and neuritis. Thymol is used orally at 0,05-0,1 g as a disinfectant for flatulence and diarrhea. In large doses (from 1 to 4 g) it is used as an antihelminthic for tapeworms. When whiplash is used from 1 to 4 g in the morning on an empty stomach in 3 doses at intervals of 1 hour. The patient is prepared in the same way as when using other antihelminthic drugs. The course of treatment lasts 7 days, then take a break for 5-7 days, and repeat the course. Thymol is included in antibacterial sweets as the main disinfectant. Sweets are used for sore throats, chronic tonsillitis, stomatitis, pyorrhea, etc. Apply 4-5 sweets one after another for 15-20 minutes, repeat the intake 3-4 times a day for 2 days. Thymol is contraindicated in cardiac decompensation, liver and kidney diseases, gastric and duodenal ulcers, and pregnancy. Sugar syrup with the addition of thyme herb infusion A:10) 1 tablespoon in half for coughing, for children - 1 teaspoon several times a day. Rp.: Inf. herbae Serpylli 15,0:200,0 DS 1 tablespoon 2-3 times a day. Other uses. Thyme has a pleasant strong aroma and a sharp, strongly spicy, bitter taste. It is a popular spice added to smoked meats, pork and lamb, to pates, mushrooms, cottage cheese, game and cheeses. A small amount of thyme is seasoned with fried fish, liver, offal and veal. The aerial part of the plant before fruiting is used in the production of drinks. Leaves and young shoots of thyme are used as a salad, for pickling cucumbers. They serve to flavor sausages, vinegar, cocktails, tea. Both fresh and dry leaves are used for these purposes. Authors: Turova A.D., Sapozhnikova E.N.
Common thyme (Bogorodskaya grass). Description of the plant, area, cultivation, application
It grows everywhere on sandy soils, hills, near bushes, in dry meadows, river banks, clearings. Perennial herbaceous shrub up to 35 cm tall. Stem woody, branched. The branches are densely covered with hairs along the edge of the ribs. The leaves are opposite, oblong, the edges are bent inward. Blooms in June - July. The flowers are small, white or pinkish, collected in axillary semi-whorls, forming racemose, spherical inflorescences at the ends of the branches. The tops of the stems, leaves, corolla and calyx are strewn with small glands containing essential oil. The fruits are boxes with four black-brown nuts. Ripen in August - September. The plant contains fragrant essential oil, tannic, bitter, protein, resinous substances, organic acids, saponins, gum, flavonoids, fat, vitamin C, phytoncides, mineral salts, etc. Good honey plant. For economic purposes, thyme essential oil is used to perfume toilet soaps, lipsticks, creams, toothpastes, and in the pharmaceutical industry. In a mixture with other plants containing tannins, it is used to soften leather during tanning. In nutrition, young leaves and shoots of thyme are used. Vitamin salads are made from them, used for salting, canning, pickling vegetables, as well as to improve the taste of meat, fish and vegetable dishes. Salad with thyme and carrots. Grate carrots on a coarse grater, mix with blanched, chopped thyme leaves, green onions, nettle leaves, mix, salt. Season with mayonnaise or sour cream, sprinkle with dill and parsley. 100 g thyme leaves, 50 g carrots, 25 g green onions, 50 g nettle leaves, 25 g mayonnaise (or sour cream), salt, dill and parsley. Vegetable salad with thyme. Grate radishes and carrots on a coarse grater, add blanched chopped thyme leaves, cabbage, green onions, salt. Season with sour cream or mayonnaise, sprinkle with dill and parsley. 100 g of thyme leaves, 70 g of cabbage, 50 g of radish, 50 g of carrots, 25 g of green onions, 50 g of sour cream (or mayonnaise), salt, dill and parsley. Meat salad with thyme. Cut boiled meat, add chopped boiled potatoes, hard-boiled egg, blanched thyme leaves, canned or boiled green peas, salt. Season with mayonnaise or sour cream. Sprinkle with dill, parsley and green onions. 100 g boiled meat, 50 g green peas, 50 g potatoes, 100 g thyme leaves, 50 g sour cream (or mayonnaise), 1 egg, 30 g green onions, salt, dill and parsley. Soup with thyme. Boil potatoes, carrots, onions in meat broth or water, add blanched thyme leaves, bring to a boil, salt. Before serving, season with sour cream, sprinkle with dill and parsley. 500 ml of broth, 100 g of potatoes, 50 g of carrots, 50 g of onions, 100 g of thyme leaves, 25 g of sour cream, salt, dill and parsley. Fish soup with thyme. Boil the fish until done. Strain the broth, put chopped potatoes, carrots, onions into it, boil over low heat until tender, then add thyme leaves, allspice, bay leaf, boiled fish, sautéed onions, salt and bring to a boil. Sprinkle with dill and parsley. 200 g of fish, 500 ml of water, 100 g of potatoes, 50 g of carrots, 50 g of onions, 150 g of thyme leaves, 20 g of vegetable oil, a few peas of allspice, 2-3 bay leaves, salt, dill and parsley. Shchi with thyme. Boil potatoes, carrots, onions in meat broth, add chopped thyme, sorrel leaves, browned onions with tomato sauce, salt, bring to a boil. Before serving, put a hard-boiled egg, sour cream, sprinkle with dill and parsley on a plate. 500 ml of broth, 50 g of potatoes, 50 g of carrots, 100 g of sorrel, 100 g of thyme leaves, 50 g of onion, 50 g of tomato sauce, 1 egg, 25 g of sour cream, 15 g of vegetable oil, salt, dill and parsley. Stuffed cabbage with thyme. Boil a head of cabbage without a stalk in salted water until half cooked. Disassemble the leaves, slightly beat off the petioles. Put the stuffing with thyme leaves on the leaves, wrap it in the form of envelopes, fry in a pan, transfer to a duck bowl, pour sour cream or tomato sauce and simmer for 30-40 minutes. Sprinkle with dill and parsley before serving. To prepare the filling, mince meat and onions, add boiled rice, chopped thyme leaves, pepper, salt, mix. 600 g cabbage, 80 g vegetable oil, 200 g sour cream, salt, dill and parsley. For the filling: 250 g of meat, 150 g of boiled rice, 50 g of onion, 50 g of thyme leaves, salt, pepper to taste. Potato casserole with meat and thyme. Add starch, egg to mashed potatoes, mix. Heat a frying pan, grease with oil, sprinkle with breadcrumbs, put half of the mashed potatoes, mince boiled thyme leaves with onions and peppers on it, then cover with the remaining mashed potatoes, connect the edges, brush with sour cream, sprinkle with breadcrumbs and. bake in the oven. 400 g mashed potatoes, 100 g starch, 1 egg, 50 g onion, 100 g thyme leaves, 80 g vegetable oil, 15 g breadcrumbs, 50 g sour cream, pepper, salt to taste. Vegetables stewed with thyme. Stew carrots, beets, parsley roots grated on a coarse grater in vegetable or ghee until half cooked, add chopped cabbage, potatoes, onions, thyme leaves, bay leaf, dill seeds, caraway seeds, salt and simmer over low heat until tender. Season with tomato sauce, boil for another 5 minutes. Sprinkle with dill and parsley before serving. 50 g of beets, carrots, potatoes and onions, 100 g of cabbage, 100 g of thyme leaves, 100 g of oil, 20 g of parsley roots, 3-4 bay leaves, 75 g of tomato sauce, spices, salt to taste, dill and parsley. Tea with thyme. Mix the dried leaves of thyme, lingonberry, St. John's wort in equal amounts. 1 dessert spoon of a mixture of herbs brew 250 ml of boiling water, leave for 15 minutes. Drink with sugar, honey or jam. Drink with thyme and viburnum. Boil dried thyme leaves for 5 minutes, strain, pour viburnum juice, add honey, stir. Pour into bottles, jars, cork. Store in a cold place. 200 g of thyme leaves, 500 ml of water, 200 ml of viburnum juice, 150 g of honey. Kvass with thyme. In a small amount of kvass, boil dried thyme leaves, add the rest of the kvass, sugar, mix. Let stand for 10-12 hours, strain, pour into glassware, cover with lids. Store in a cold place. 1 liter of bread kvass (200 ml of kvass for boiling thyme leaves), 20 g of thyme herb, 50 g of sugar. In folk medicine, the aerial part of the plant with flowers, leaves, and a thin stem is used. Thyme preparations soothe spastic dry cough, have an expectorant, astringent, bactericidal, anti-inflammatory, analgesic, hypnotic effect. Infusion of thyme. Infuse 20 g of thyme herb in 400 ml of boiling water for 2 hours in a warm place, strain. Drink 50 ml 3-4 times a day for whooping cough, bronchitis, bloating, cholecystitis, cystitis, goiter, nervous disorders, insomnia, hemorrhoidal, uterine bleeding, alcoholism. Infusion of thyme. Infuse 100 g of thyme herb in 2 liters of boiling water for 30 minutes in a thermos. Use to rinse the mouth, throat with tonsillitis, inflammatory processes, wash wounds, ulcers, scalp, make compresses for pain in muscles, joints, bones, baths for eczema, radiculitis, rheumatism, gout. Sprinkle wounds and ulcers with dried thyme herb powder. Thyme grass is part of the expectorant, aromatic bath collections. Widely used in mixtures with other plants. Contraindications: pregnancy, peptic ulcer of the stomach and duodenum in the acute stage. Thyme grass should be harvested during flowering, in June - July, when it contains the largest amount of active substances. Cut off with a sickle, with a sharp knife, the upper parts of the plant with leaves, flowers, thin stems, without coarse branches. They dry in the air, in attics with an iron roof, under a canopy. After that, they are threshed, sifted, and the coarse parts are removed. When dried, the leaves are green, flowers with bluish-purple corollas and brownish-red calyxes, fragrant, pleasant smell, aggravated by rubbing, spicy-bitter, slightly burning taste. Store in a dry, well-ventilated area. Shelf life - 3 years. It is impossible to pull out thyme grass with roots. Its thickets must be preserved and restored. The plant reproduces vegetatively and by seeds. Authors: Alekseychik N.I., Vasanko V.A.
Creeping thyme (creeping thyme, Bogorodskaya grass), Thymus serpyllum. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Creeping thyme (creeping thyme, Bogorodskaya grass), Thymus serpyllum. Tips for growing, harvesting and storing
Creeping thyme, also known as creeping thyme or Bogorodskaya herb, is a perennial herb that is used both as a spice and for medicinal purposes. Tips for growing, harvesting and storing creeping thyme: Cultivation:
Workpiece:
Storage:
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