Thuja wood Essential Oil

T. vulgaris is a persistent wood like a strong and tough root. The stems are indefinite, hard, round, divided and usually its height is 4 to 8 inches, however you can find exceptions.

A leaf of the plant is very small just about 1/8 inch. 1/16 inch broad, oval and narrow in shape, greenish-grey in color, reflexes are marginal and on the top of pairs of very small foot-stalks. The branches of the flower are rolled over the cluster of flower.

The corolla comprises of a tube almost the length of calyx, going around on the top of the two lips in a pale purple color, the top lip raise or reversed back and notched at the end and the lower lip is longer with the division in three segments. 

Its seeds are small and circular almost 170,000 to the ounce and 24 ounce. to the quart. Their developing power continues for three years. The plant has consistent aromatic smell with warm sweet taste. Due to essential oil it leaves have smell like scent and it also gives flavoring taste for cooking purposes and it also have medical usages. The flower is available from May to August. 

Cultivation of flower:-
Seeds are available in the middle of March or early April in dry and mild weather, fairly thin. It is ½ inch deep in shallow drills and 8 or 9 inches apart, grows in light soil generally at warm positions. It is properly with soil. After diluting for other use, some remain planted. Though other plant out in summer. 

Thyme is fabulous antimicrobial herb. Analyses showed that thyme is used to maintain food save from spoilage, particularly for uncooked foods like salads. As pure thyme if use, than salad is safe to eat. 
Thyme is basically native to Asia and the Mediterranean area but now-a-days it found across the world. Due to its effective fragrance and soft mint flavor which gives emphasis on many recipes like soups, strews roasted meats and pasta sauce. But it is wise to use it at the end of the cooking as to much of heat can finish the flavor of it.