Healthy through every season - A blessing for your bronchial tubes
Common thyme is a perennial, low-growing herb used for its culinary, aromatic, and medicinal properties. It reaches a height of up to 40 centimeters and its crushed leaves have a strong, aromatic fragrance. The flowering period of its small, pale purple blossoms extends from May to October. Thyme seasons Mediterranean dishes and is considered a medicinal herb in natural medicine for colds, coughs, and stomach ailments. Historically, it was mentioned in antiquity by Pliny the Elder and later by Hildegard von Bingen. To strengthen the body during a cold, thyme tea is recommended: Pour 250 ml of hot (not boiling) water over 3 teaspoons of fresh or 1 teaspoon of dried thyme leaves. Let it steep for 10 minutes, strain, and drink in small sips. Cough tea blends with ribwort plantain and licorice root have also proven effective. A stronger brew is also excellent for inhalation. A cup of tea before or after meals is also ideal for aiding the digestion of fatty foods. Even better is to season food directly with thyme. Meat gains significantly in aroma from thyme. Whether dried or fresh makes little difference in preparation, as thyme leaves actually intensify their aroma when dried.
Natural habitat: Common thyme originally comes from the western European Mediterranean region.
