Oregano (Origanum vulgare L.) and thyme (Thymus vulgaris L.) have long been known for their organoleptic properties. Both plants are widely used in cuisine worldwide in fresh and dried form and as a pharmaceutical raw material. The study aimed to assess if the type of cultivation influenced chosen chemical parameters (total polyphenols by Folin-Ciocalteu method; carotenoids and chlorophyll content by Lichtenthaler method), antimicrobial activity (with chosen reference microbial strains) and shaped cytotoxicity (with L929 mouse fibroblasts cell line) in water macerates of dry oregano and thyme. Polyphenols content and antimicrobial activity were higher in water macerates obtained from conventional cultivation (independently from herb species), unlike the pigments in a higher amount in macerates from organic herbs cultivation. Among all tested macerates stronger antimicrobial properties (effective in inhibiting the growth of Pseudomonas aeruginosa, Bacillus cereus and Salmonella enteritidis) and higher cytotoxicity (abilities to diminish the growth of L929 fibroblasts cytotoxicity) characterized the conventionally cultivated thyme macerate.

Thyme has been known in Poland for centuries, initially imported, later cultivated and appreciated for its culinary and medicinal values. Currently, it is a common plant in polish region. It is most often used in the kitchen, but it should be remembered that it is included in many medicinal preparations. Found in cosmetics, used in aromatherapy as well as in floral compositions. Overview. Thyme, due to the abundance of compounds with antimicrobial and antioxidant activity, was used in respiratory diseases, anti-inflammatory and expectorant. It is supporting the functioning of the digestive system (for stomach, intestinal and liver problems). The intense aroma of thyme has been used in aromatherapy and in many cosmetics, such as pastes, creams, lotions and bath salts. Conclusions. Due to its valuable qualities, thyme is more and more often perceived as an ingredient that not only gives flavor, but also has a beneficial effect on the product. Its wide spectrum of properties causes its increasingly used in natural and modern food and cosmetic products.