Thyme

by Denice Moffat | Herbs

Thyme culinary spice is widely used with poultry, beef, in soups, stuffing’s, marinades, casseroles, baked or sautéed vegetables. Its dried leaves are often included in potpourris and moth-repellent sachets. Thyme has been noted as a strengthener of the lungs, and the best remedy for whooping cough. It is an excellent antiseptic and tonic and is still used today as a respiratory remedy and for a variety of other ailments. Fresh thyme leaves have an aromatic, slightly bitter taste.