Thymus capitatus L.
Conehead thyme
bushy, woody-based evergreen subshrub up to 03 m tall, with small aromatic grey green leaves flowers pink-purplish
Soil: light (sandy), medium (loamy), well-drained soil Suitable pH: neutral and basic (mildly alkaline) soils It prefers dry or moist soil
The plant is sometimes used as a condiment. An essential oil from the plant is used for flavoring baked goods, condiments, beverages, ice creams etc. Leaves - raw in salads or added as a flavoring to cooked foods. An aromatic tea is made from the leaves. If the leaves are to be dried, the plants should be harvested in early and late summer just before the flowers open and the leaves should be dried quickly
The information in this website has been compiled from reliable sources, such as reference works on medicinal plants. It is not a substitute for medical advice or treatment and Mazhar Botanic Garden does not purport to provide any medical advice. Readers should always consult his/her physician before using or consuming a plant for medicinal purposes.
