Thymbra spicata

Black thyme, Za'atar hommar, Donkey hyssop

Lamiaceae Edible: Leaves, Spice, Leaves - tea 97 iNaturalist observations

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Summary

Thymbra spicata, also commonly known as spiked savoury, spiked thymbra, thyme spike and donkey hyssop, is a perennial-green dwarf shrub of the family Lamiaceae, native to Greece, Cyprus, Turkey, Syria, Lebanon, Israel, Palestine, Jordan, Iraq and Iran, having erect stems bearing strongly scented leaves, rich in polyphenols such as rosmarinic acid, carvacrol (CVL) and different flavonoids.

Description

A small, low growing shrub. It grows 55 cm high. The leaves are smooth and narrow. The leaves overlap. They are entire and about 1.3 cm long. The flowers are pink to mauve. They are in spikes up to 10 cm long.

Edible Uses

The plant is occasionally used as a condiment. Its essential oils have a flavour similar to those of Origanum syriacum, Thymus capitatus, and Satureia thymbra.

Traditional Uses

The leaves are occasionally used as a condiment in salads and other dishes. They are dried and crushed. The leaves are used to flavour herbal cheeses. They are also used for tea drinks.

Medicinal Uses

None known

Distribution

It is a temperate plant. It grows on sunny slopes. It suits plant hardiness zone 8.

Where It Grows

Europe, Greece, Israel, Mediterranean, Middle East, Turkey, Türkiye,

Cultivation

Succeeds in a sunny position in most well-drained soils. This species is not hardy in the colder areas of the country, it tolerates temperatures down to between -5 and -10°c. A good bee plant.

Propagation

Sow seed in spring in a greenhouse. Prick seedlings into individual pots when large enough to handle and grow on under glass for at least their first winter, then plant out in late spring or early summer after the last expected frosts. Take half-ripe cuttings in July/August in a frame. Divide plants in spring; larger divisions can go directly into permanent positions, while smaller ones are best potted up and grown on in light shade until established, then planted out in summer or the following spring.

Other Uses

The plant is used as an incense.

Notes

There are 2 or 3 Thymbra species.

Also Known As

Cahter, Cehteri, Seyil kekigi, Zahter, Zehter

References (11)

Demir, I. & Ayaz, N., 2022, Wild edible plants contributing to the traditional foods of Mardin (Turkey) Province. Indian Journal of Traditional Knowledge Vol 21(3), July 2022, pp 569-582
Dogan, Y., 2012, Traditionally used wild edible greens in the Aegean Region of Turkey. Acta Societatis Botanicorum Poloniae 81(4): 329-342
Dogan, Y. et al, 2013, Wild Edible Plants sold in the Local Markets of Izmir, Turkey. Pak. J. Bot. 45(S1): 177-184
Ertug, F., 2004, Wild Edible Plants of the Bodrum Area. (Mugla, Turkey). Turk. J. Bot. 28 (2004): 161-174
Ertug, F, Yenen Bitkiler. Resimli Türkiye Florası -I- Flora of Turkey - Ethnobotany supplement

Show all 11 references

Facciola, S., 1998, Cornucopia 2: a Source Book of Edible Plants. Kampong Publications, p 137
Gunes, S. et al, 2018, Survey of wild food plants for human consumption in Karaisali (Adana-Turkey). Indian Journal of Traditional Knowledge. Vol. 17(2), April 2018, pp 290-298
Kaya, O. M., et al, 2020, An ethnobotanical research in Sanhurfa central district and attached Villages (Turkey). Indian Journal of Traditional Knowledge. Vol. 19(1) pp 7-23
Lawton, B.P., 2002, Mints. A Family of Herbs and Ornamentals. Timber Press, Portland, Oregon. p 209
Yesil, Y., et al, 2019, Wild edible plants in Yeşilli (Mardin-Turkey), a multicultural area. Journal of Ethnobiology and Ethnomedicine (2019) 15:52
Yesil, Y., et al, 2019, Traditional knowledge of wild edible plants in Hasankeyf (Batman Province, Turkey). Acta Societatis Botanicorum Poloniae. 88(3):3633