Thyme Leaf Whole Cert. Organic (Thymus vulgaris) 1 lb: K

This is Frontier's nitrogen-flushed double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Thyme is basic to all European cuisines. It is used for everything from thyme honey, butter, jelly, vinegars, vegetables, soups to meat and poultry. Thyme gives subtle, pleasing flavor to almost any savory dish, and is particularly nice when cooked slowly. Thyme is one of the key ingredients in bouquet garni, Herbs de Provence and Fines Herbes. In Britain, thyme is the most popular culinary herb besides mint. In Central Europe, Thyme is most used for soups, fish, meat, poultry and eggs. Thyme, particularly lemon thyme, is a great addition to herbal vinegar. Thyme is often combined with marjoram for sausages and goes well with bay or boldo leaves. Cheese is sometimes flavoured with thyme. The Jordan condiment zahtar contains thyme. The Egyptian meat-spice mix Dukka contains hazelnut, sesame, cumin, coriander, black pepper and thyme. A Louisiana Blackened fish recipe includes thyme, salt, red pepper, white pepper, oregano, garlic and onion powder. The fish is dipped into molten butter, then coated with the spice mix and fried very quickly at high temperature in a heavy skillet, without any further oil. The idea is to brown the spices quickly, not burn them. Thyme is common in Central American cuisine. Jamaica Jerk, the delicious meat spice mix, often contains thyme. Bees adore the herb and make exquisite honey with it — thyme was planted as ground cover in Mediterranean orchards to lure them into pollinating the fruit trees. In ancient Greece it was strewn in banquet halls as an aphrodisiac, and distilled into ladies' perfume. Thyme is also a significant medicinal herb. The Sumerians used thyme medicinally as far back as 3000 B.C., and it was among the herbs and spices used in ancient Egypt to keep mummies fresh for the afterlife. Thymol, its active ingredient, helps loosen phlegm, combats bronchial spasms, and discourages growth of bacteria. First noted by a German pharmacist in 1725, thymol eventually replaced carbolic acid as a safer, yet effective, antiseptic. Today it's found in such popular over-the-counter products as Listerine mouthwash and Vicks VapoRub. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Thyme for 'Symptoms of bronchitis and whooping cough. Catarrhs of the upper respiratory tracts.' 'Dosage: 1 - 2 g of herb for 1 cup of tea, several times a day as needed; 1 - 2 g fluidextract 1 - 3 times daily; 5 percent infusion for compresses. Mode of Administration: Cut herb, powder, liquid extract or dry extract for infusions and other galenical preparations. Liquid and solid medicinal forms for internal and external application.' 'Combinations with other herbs that have expectorant action could be appropriate. Actions: Bronchoantispasmodic; Expectorant; Antibacterial.' Grieve's classic 'A Modern Herbal': 'Antisepti