“Thyme (/ˈtaɪm/) is an evergreen herb with culinary, medicinal, and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus Thymus of the mint family (Lamiaceae), and a relative of the oregano genus Origanum.” – Wikipedia
If you’re a Simon & Garfunkel fan, you probably remember their third album “Parsley, Sage, Rosemary and Thyme.”
If you have an herb garden, you know that thyme is easy to grow, looks nice and smells good.
If you have a spice rack in the kitchen, no doubt there’s some thyme there. I add thyme to my spaghetti sauce. A lot of recipes call for its use in roasts, scrambled eggs, chowder, biscuits and with potatoes and other vegetables. Sunset says that “Thyme is a kitchen workhorse, infinitely useful with a wide range of meats and vegetables, and also with both savory and sweet fruit dishes. With cooked dishes, try adding thyme at the beginning and then a little more at the end, just before serving to make its flavor pop.”
The leaves and oil of thyme have a lot of claims behind their efficacy in treating diarrhea, stomach ache, whooping cough, colic, soar throat, flatulence, and as a diuretic. The Natural Society website states that “The volatile essential oils in thyme are packed with anti-septic, anti-viral, anti-rheumatic, anti-parasitic and anti-fungal properties, which explains why thyme-based formulas are used as an expectorant, diuretic, fungicide and antibiotic.”
When used as incense, it’s been said to stimulate courage and purify homes and temples. According to Wichipedia, “It was mixed in drinks to enhance intoxicating effects and induce bravery and warriors were massaged with thyme oil to ensure their courage. Women wore thyme in their hair to enhance their attractiveness. The phrase ‘to smell of thyme’ meant that one was stylish, well groomed, poised, and otherwise attractive. Thyme is a Mediterranean native spread throughout Europe by the Romans. Their soldiers added it to their bathwater to increase bravery, strength and vigor. It enjoyed a long association with bravery. In Medieval England, ladies embroidered sprigs of thyme into their knights’ scarves to increase their bravery. In Scotland, highlanders brewed tea to increase courage and keep away nightmares.”
My interest in thyme, other than using it a lot in my cooking, is for its folk magic applications. Hoodoo practitioners use it to help their clients sleep, usually as an incense placed on charcoal or leaves placed inside or beneath a pillow for a so-called “magic dreaming pillow,” and for attracting money. Growing thyme in a garden, grows your wealth. It protects you and helps your income if you tie the leaves up in paper money and bury it where two paths cross beneath a full moon. It can also be added to bath crystals and sachets–or even as a perfume.
Add it to a mojo bag with bayberry, cinnamon, and alfalfa to attract money. Some practitioners mix it with galangal, vetiver, patchouli and cardamon when making Three Jacks and a King oil for gambling. (Massage the oil into your hands when you pick up the deck of cards and “feed” your mojo bag with it.) Traditionalists recite the 23rd Psalm when they use the oil. Some folks dress (coat) candles with it or even sprinkle it on poker chips.
Catherine Tronwode, author, practitioner and owner of the Lucky Mojo Curio Company, says that old time recipes like Three Jacks and a Kind, are “slightly different — some placing emphasis on catching lucky numbers through dreams, others on being hit with lucky “coincidences” or hunches, and still others on obtaining uncanny runs of finger dexterity at cards or dice — or all of these combined with luck at love and games of chance — but they have in common the underlying aim of enhancing the magician’s internally generated forces, enabling action upon the external world.”
For information about the use of thyme and other plants in conjure, consult Hoodoo Herb and Root Magic: A Materia Magica of African-American Conjure by catherine yronwode. For plant usage in pagan, Wicca and traditional witchcraft, see Cunningham’s Encyclopedia of Magical Herbs by Scott Cunningham.