Thyme

Thyme is a well known herb; in common usage the name may refer to any or all members of the plant genus Thymus, or common thyme, Thymus vulgaris, and some other species that are used as culinary herbs or for medicinal purposes. Thyme is a good source of iron and is used widely in cooking. Thyme is a basic ingredient in French, Greek, Italian,Albanian, Lebanese, Persian, Portuguese, Libyan, Spanish, Syrian, and Turkish cuisines, and in those derived from them. It is also widely used in Arab and Caribbean cuisines. Thyme is often used to flavour soups and stews. It has a particular affinity to and is often used as a primary flavour with tomatoes and eggs. Thyme, while flavourful, does not overpower and blends well with other herbs and spices. In French cuisine, along with bay and parsley it is a common component of the bouquet garni, and of herbes de Provence. In some Levantine countries, the condiment za'atar (Arabic for thyme) contains thyme as a vital ingredient. The essential oil of common thyme (Thymus vulgaris) is made up of 20-54% thymol.Thymol, an antiseptic, is the main active ingredient in Listerine mouthwash. Before the advent of modern antibiotics, it was used to medicate bandages. It has also been shown to be effective against the fungus that commonly infects toenails. A tea made by infusing the herb in water can be used for cough and bronchitis. Medicinally thyme is used for respiratory infections in the form of a tincture, tisane, salve, syrup or by steam inhalation. Because it is antiseptic, thyme boiled in water and cooled is very effective against inflammation of the throat when gargled 3 times a day. The inflammation will normally disappear in 2-5 days. Other infections and wounds can be dripped with thyme that has been boiled in water and cooled.