1. TRADITION OF ARMENIAN HERBAL TEA CULTURE AND
NATURAL MULTIPLICATION OF THYMUS SERPYLLUM AS A SUPPORT MATTER OF
ECOLOGICAL BALANCE AND BIO-CONSERVATION
Armen Mehrabyan 7/3 Komitas str., apt.33, Yereva,
PhD Food Technology and MD Ethno-botany, 375012, Armenia,
CEO of “HAM” LLC and Creator of Ancient Herbals ® Cell (+37491) 207957,
email: armen@armeniantea.com
URL: www.armeniantea.com
Preface
For over 7000 years, the cave pictures (pethroglifs) of Geghama and Syunyats/Ukhtasar
mountains have conveyed the tradition of gathering and blending wild herbs; this has been, and
continues to be an integral part of the daily lives of the Armenian people. The method of collection,
processing, blending and brewing of the tea has been passed down from generation to generation, as it
is mentioned in ancient manuscripts. In Armenian ancient manuscript library – depository,
“Matenadaran” in Yerevan, more than 1500 manuscripts, are described several varieties of wild plants
and methods of there usage, both for medical purposes and in national cuisine.
The flora of Armenia depends on geographical location and the structure of the ground
determines the conditions of climatic diversity. The herbal teas are an essential part of a tasty and
healthful diet in the Armenian culture. Wherever and whenever there has been a social gathering,
herbal teas have been brewed to share with family and friends. From more then 3200 varieties of wild
herbs, about 500 are used as a part of food dining culture.
The herbal teas are characterized by a pleasant taste and aroma, by rich quantities of micro
bodies, vitamins, oils and other valuable components. These components play a special role in our life,
food value, and also have a positive influence on our gastrointestinal tracts and health. Due to these
valuable features, gradually, technological systems have been developed for herb collecting, drying,
and other necessary procedures.
The criteria used in choosing herbs for tea preparation is, first, great flavor; second, premium
quality; and finally, their ability to enhance the overall enjoyment of a fine meal.
The Armenian herbal tea culture and its presence since ancient times, has become an essential
component of the Armenian peoples lifestyle and part of food-pyramid.
To have the best quality and thorough knowledge of herbal teas preparation, new technological
systems for production and natural multiplication of wild crafted herbs should be develop and such
systems to ancient knowledge and modern practice need to be adjusting.
“HAM” Ltd. was established in 1996 for this very purpose and from more then 15 rehabilitated
herbal tea ancient recipes the “Mediterranean Mint” herbal blend is а striking example of a revived
recipe from ancient Armenian herbal tea culture, where the main components are carefully harvested
Wild crafted Thyme, Wild Mint and Armenian Wild Oregano.
Introduction
During our more then 10 years scientific and herbal tea production experience we recognize
that on of the main component used in several herbal tea blends made in Armenia and loved by
Armenian people is Wild Thyme. And unfortunately Wild Thyme varieties one of the several herbs
which is under serious threat of natural and genetic erosion, because of not proper selection of Thyme
species for harvesting as well as unsustainable harvesting and exploitation of these resources by local
people taken place . That’s why there is an urgent need to raise awareness on wild plants
unsustainable harvesting and the fundamental studies are needed to identified quantity of natural
resources and varieties, established the genius bank and to investigate what should be done for wild
plant recovery and self- regeneration in their natural habitats.
We can say that natural resources are not properly exploited and that’s why our experience on
natural multiplication and crop improvement will be interesting and helpful for scientists, organic
agriculture specialists and companies who are using wild crafted herbal crops to bring it into the way
of eco-balance and improvement of biodiversity. And parallel on that the contribution trough the
enhancement of the collaboration of Government of Armenian, NGO, specialists and all other
involved players at various levels needs to be done for conservation and use of wild plants, especially
on the several varieties which are already mentioned plants in the “National Red Book”.

2. This presented system of wild crafted herbs natural multiplication, on example of Thymus serpyllum,
is important for conservation and biodiversity and one of the solutions of the above mentioned
problem.
The Thymus species are perennial herbs with several stems, from Laminacea family. Thymus
plants are widely used all over the world as a very popular spice and have a great economic
importance which is not only related to their use as a spice, but as a Food additives: flavoring (fide F
Jujuy; Ency CNatIn); Materials: essential oils (fide Ency CNatIn); Medicines: source of thymol;
folklore (fide Import Medicinal Pl; CRC MedHerbs ed2; Herbs Commerce ed2).
Test Experience
Studies on germination of different species of Thymus (T.serpyllum, T.vulgaris, T.armeniacus,
T.kochi) confirmed their poor germination and growing ability. The maximum percentage and speed of
germination were obtained at a day/night regime of 22/15ºC (38% after 7-8 days) during the July in
the mountains (800 meter above se level), near the Odzun village of Lori region of Armenia. It is
important to mention that previous year harvested seeds have a higher germination percentage than
fresh ones. It is one of the important characteristics which we used as an advantage for seed
multiplication and conservation.
For natural multiplication of Thymus serpyllum in the field, were chosen 3 plots with 0,5
hectare of each in the forest are of “KENARAR”, “ODZUNI SAR” and “TINATNI AGBYR” places
near the Odzun. As it was mentioned, the Thymus seeds were collected from the middle of September
until the middle of October of previous year. For sowing purpose we take the 10 gram of selected
seeds and mixed with 1 kilo of forest soil and randomly broadcasted, taking into consideration the
average sowing norm of 200 gram seeds per hectare. The same procedures we have done from
1997till 2001 in all test plot. In those entire tree plots we continue try until 2002 crop harvest
(multiplication were stop from 2001). Harvesting of Thymus crops were done 3 times a year during
June-July and as a comparative matter we chosen the quantity of green mass (yield) of best cropping
year.
Harvesting from each plot was done during one day in the mass flowering period and data are
placed in the following table.
Table 1
Crop Harvesting Data of Thymus serpyllum from 0,5 hectare try areas
Quantity of Crops by year
1996 1997 1998
N Test Plots Chec Testing Checki Testing Chec Testing
king , kilo compar ng , kilo compar king , kilo compar
kilo e with kilo e with kilo e with
checkin checkin checkin
g,  g,  g, 
1 KENARAR 154 137 88.9 148 150 101.4 149 154 103.3
2 ODZUNI 142 144 101.5 145 149 102.7 144 152 105.5
SAR
3 TINATNI 143 140 97.9 147 152 103.4 150 161 111.3
1999 2000 2001
1 KENARAR 156 171 109.6 147 168 114.3 149 165 110.7
2 ODZUNI 150 164 109.3 150 168 112.0 139 156 112.2
SAR
3 TINATNI 148 162 109.5 147 159 108.2 149 159 106.7
Table 2
Essential oil content of Thymus serpyllum related to the harvesting time and growing elevation
N Test Plots elevation Essential oil content related to the harvesting time  Average content
/meter/ 28.06 8.07 18.07 27.07 7.08 17.08 27.08 of essential oil, %
1 800900 0.32 0.39 0.42 0.42 0.30 0.28 0.19 0.336
2 9001000 0.29 0.37 0.38 0.38 0.34 0.30 0.19 0.321
3 10001100 0.24 0.31 0.38 0.410 0.35 0.32 0.26 0.324
4 11001200 0.24 0.28 0.32 0.39 0.48 0.32 0.28 0.330

3. According from the result of analyzes of independent samples and comparative analyzes of test plots
the conclusion made that:
 Current methodology of natural multiplication and/or rejuvenation of Thymus serpyllum in the
filed are effective.
 It is important to made the Thymus seed collections in the year before starting natural
multiplication
 In the second year of natural multiplication the growing rate of multiplication achieved up to
11,3%
 During the natural multiplication the higher crop index were identify during the fourth year
and starting from that period the self rehabilitation and development of plant, without any
anthropogenic factors, are registered and natural balance with the environment are achieved.
 Essential oil content do not much depend to the multiplication/or growing elevation, but
depends from the harvesting time of crops, which is shown in the data of essential oil analyzes
content of Thymus serpyllum from different elevation of the Odzun are.
Hence, the natural multiplication and/or rejuvenation of Thymus serpyllum are an important source of
raw materials for demandable herbal teas. Knowledge of the large morphological and chemical
diversity of the Thymus genus and the native distribution of its different taxa is essential for the better
exploitation of this very promising crop. And as a result of trials made, our conclusion is that the
natural multiplication has an ordinary limited level and caused for regulation of balance between
environment and plants of wild Thymus without any metamorphoses and detriment to nature and
ecology.
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