THYME SYRUP

Thymus vulgaris – traditional herbal syrup

 Traditional use (folk tradition)

In European folk medicine and herbal tradition, thyme syrup was traditionally used:

• in cases of throat irritation,

• during periods of colds and seasonal discomfort,

• as traditional support for the respiratory tract (traditional context only),

• to ease expectoration,

• during damp and cold weather,

• as part of the household herbal pantry,

• for both children and adults (traditional use).

 Where and how it is used

• taken orally by the spoon,

• consumed on its own or added to warm beverages,

• traditionally taken several times daily in small amounts,

• used seasonally as part of traditional home practices.

 Detailed description

Thyme (Thymus vulgaris) is one of the most valued plants in European herbal tradition, with a long history of use related to respiratory comfort. Its use has been documented since antiquity and has been preserved through generations.

Thyme syrup is traditionally prepared by extracting the plant in sugar or by cooking an aqueous extract that is then stabilised with sugar or honey. Such preparations were appreciated for their pleasant taste and good shelf life.

In folk tradition, thyme was described as a plant that “cleans and strengthens breathing” (traditional expression). The syrup was often the first choice during seasonal respiratory discomfort, particularly in winter.

 Important notes

• food product, not a medicine

• does not replace a varied and balanced diet

• store in a cool, dark place

• refrigerate after opening

• not recommended in case of known sensitivity to thyme

 Sources

European Medicines Agency (EMA) – Thymus vulgaris
German Commission E Monographs
ESCOP Monographs
Hoffmann, D. – Medical Herbalism
Wichtl, M. – Herbal Drugs and Phytopharmaceuticals
European herbal traditions