Thyme — the mountain's remedy, the table's fragrance
Thyme gathered in the Zangezur mountain pastures — from tea to jam, from remedy to tradition.
Thyme (Thymus) grows in the mountain pastures of Ordubad, at 1500–2500 metres, on stony slopes. It is gathered in June–July, when it flowers — but only after the morning dew has lifted, and only the upper part, leaving the root so that it grows again next year.
In folk medicine, thyme tea has been used for centuries for colds, coughs and digestion. In Ordubad it has also been given a place at the table: thyme jam — honey-coloured, fragrant, a jam of which a single teaspoon transforms a whole cup of tea. This recipe survives in only a few families.
The thyme jam in our chests is made from mountain-pasture thyme, in small batches, in a copper pot. The scent of the mountain — the moment the box is opened.
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