Thyme: The Genus Thymus

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Thyme oil is among the world's top ten essential oils, displaying antibacterial, antimycotic, antioxidative, food preservative and mammalian age-delaying properties. Recently an increased demand has lead to new winter-hardy, high yield cultivars being developed for commercial cultivation in Canada and North America. This comprehensive volume covers all aspects of the biology, cultivation, pharmacology, chemistry and industrial processing of the genus Thymus. Thyme: The Genus Thymus is the most up to date overview of current knowledge in thyme use, and will be an invaluable reference source to those interested in medicinal plants, natural products, pharmacy, pharmacognosy and agronomy. Contributors Francisco Saez, Universidad de Murcia, Spain, Ramon Morales, Real Jardin Botanico de Madrid, CSIC, Spain, John D. Thompson, CNRS, Montpellier, France, Antonio Zarzuelo, Universidad de Granada, Spain, Esperanza Crespo, Universidad de Granada, Spain, Petras R.Venskutonis, Kaunas University of Technology, Lithuania, Charles Rey, Station Federale de Recherches Agronomiques de Changins, Switzerland, Roser Vila, Universitat de Barcelona, Brian M. Lawrence, Bowman Gray Technical Center, Winston-Salem, USA, Arthur O. Tucker, Delaware State University, USA