Thyme has been used for thousands of years to prevent poisoning and ward off disease. Egyptians used thyme as part of the embalming preparation. Ancient Greeks burned thyme as incense in temples to promote courage. Roman soldiers exchanged sprigs of thyme as a sign of respect and a symbol of courage and bravery. It was also placed on coffins and used at funerals to help make the passage to the afterlife less painful.

The classical use of thyme to ward off poisoning and disease was broadly adopted during the long periods of plague beginning in the 14th century. Thyme was incorporated into concoctions to treat the skin and was worn in garments. Throughout, thyme was used in cooking to prevent spoilage, particularly of meat. Za’atar, a spice mixture that contains large amounts of thyme, is regularly consumed throughout the Mediterranean region of the Middle East and is thought to prevent or treat intestinal parasites.

Thymol, a chemical constituent of thyme, was first isolated in the early 18th century, and finally named and synthesized in the late 19th century. Thymol has since been shown to have broad antibacterial activity and antifungal activity, with particular relevance to bacteria commonly causing foodborne illnesses. It is an active ingredient in mouthwashes, including Listerine.

Thyme Aromatic Properties and Chemical Composition

There are six different chemotypes of thyme: six distinct chemotypes of Thyme: α-terpineol, carvacrol, geraniol, linalool, thymol and trans-sabinene hydrate. Only the carvacrol, thymol, and linalool are widely available. Most perfumers use the softer linalool chemotype, as the high levels of thymol and carvacrol can be irritants.

Floral, green, fresh, sweet: Linalool makes up ~40% of steam distilled thyme ct. linalool oil.

Peppery, Woody, Terpenic: A broad range compounds contribute the peppery, woody notes. 4-terpinenol (10%), found in very high levels in marjoram, provides a peppery, earthy, mentholic, sweet scent. Gamma-terpinene (~10%) is oily, terpenic, herbal, and citrusy. Other compounds that contribute to the terpenic/woody/herbal note include para-cymene (~5%) and myrcene (~5%)

Piney/Bright/Citrus: A healthy dose of alpha-pinene (~4%) and limonene (~3%) give the opening a bright pine and citrus note that blends nicely with the woody and citrus aspects of the longer-lasting terpenes.

Camphoraceous: While the percentage is low for thymol (1%), combined with camphene (1%) and camphor (%), the medicinal, herbal, and camphoraceous notes come through clearly in the distilled oi.