Surviving Mexico

The other day at the plant place, I came across a lovely thyme plant that I just had to have for my garden. As part of my introduction process, I had to do an intensive research session on medicinal properties. As my devoted reader, you too get to enjoy my obsession with plants in today’s post.

Tomillo (Thymus vulgaris) is native to Europe and therefore a plant brought to Mexico by the Spanish after the conquest. In Mexico, this is a culinary and medicinal herb. It’s used to flavor beans, calm a cough, and as a digestive aid.

It has antifungal, antibacterial, antimicrobial, antioxidant, and anticancer properties. It has been shown to have beneficial immunomodulatory and potent smooth muscle relaxant effects, making it a good choice for treating respiratory ailments. It is also effective against several RNA viruses, including coronaviruses. Its antispastic effects on the intestine and antibacterial and antimicrobial properties also support its use as a digestive aid. 

It can also be used as a bioinsecticide. Studies have shown that it is toxic to larvae of insects that carry the dengue virus. It is an effective food preservative as it inhibits microbial growth.

Tomillo and Ajo Infusion for Hacking Cough

• 1 tablespoon of tomillo leaves (Thymus vulgaris)
• 1 ajo clove (Allium sativum)

Pour one cup of boiling water over the tomillo leaves and ajo. Allow it to steep for 15 minutes before straining. Add miel (honey) and limón (Citrus aurantifolia Swingle) to taste.

Tomillo Cough Expectorant

• 2 parts gordolobo (Verbascum thapsiforme sdahere)
• 1 part bugambilia morada (Bougainvillea glabra)
• 1 part manzanilla (Matricaria chamomilla)
• 1 part jamaica (Hibiscus sabdariffa)
• 1 part tomillo (Thymus vulgaris)
• Pinch of ground canela (Cinnamomum zeylanicum)

Pour a cup of boiling water over 2 spoonfuls of the mixture. Allow it to steep for 10 minutes. Strain and add a pinch of canela. Drink as needed to reduce excess phlegm.

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