Description

The green parts of Thyme, either fresh, dried or in decoction, are used very extensively for flavoring soups, gravies, stews, sauces, forcemeats, sausages, dressings, etc. For drying, the tender stems are gathered after the dew is off and exposed to warm air in the shade. When crisp they are rubbed, the trash removed and the powder placed in stoppered bottles or tins. All parts of the plant are fragrant because of the volatile oil, which is commercially distilled mainly in France. About one per cent of the green parts is oil, which after distillation is at first a reddish-brown fluid. It loses its color on redistillation and becomes slightly less fragrant. Both grades of oil are used commercially in perfumery. In the oil are also crystals (thymol), which resemble camphor and because of their pleasant odor are used as a disinfectant where the strong-smelling carbolic acid would be objectionable.