Thyme contains aetherial oil (main agent is thymol), organic acids (saponic, ursolic, oleanic etc), thymus-saponin, flavonoids, tannins, bitters and mineral salts.
Thyme is widely used as a spice in cooking, but it is also famous as a medecine for its expectorative and antiinflammatory effects in treating respiratory diseases, to cure intestinal spasms, and to activate peristalsis. When applied topically (in the form of baths and bandages) thyme can cure neurological problems, radiculitis, ischias, arthral and muscular rheumatism, skin rashes.
For general prophylactic purposes, make thyme drink using "pouring brewing method" (pouring boiling water through the leaves). Recommended proportion of leaves to water: 3 g of dried thyme shoots to 100 ml of boiling water. When brewed in a cup or a thermos (for a single time) the recommended proportion is 1 - 2 g of leaves to 300 ml of boiling water.
The ready drink is trasparent, has a very light spring greenish colour, a specific rich fragrance and a luscious refreshing spicy taste. The aftertaste is rich and lasts for a long time.
