Thyme Leaf C/S, Organic, 1/2 lb.(TLC-2)
Thyme is often used in many different dishes as a complimentary herb to oregano and mint. Thyme boosts powerful antiseptic and disinfectant properties.
Rich in antioxidants and antifungal properties, Thyme adds medicinal properties and nutrition as well as flavor. It greatly compliments Italian dishes, soups, stocks, salads, meats, and vegetables. It is also has powerful antiseptic and disinfectant components and has been used to break up mucus, fight colds, coughs, fevers, headaches and sore throats.
Common Names: Thyme, garden thyme, mother of thyme, tomillo
Excerpts from The ABC Herbal
Thyme is thought to stimulate the thymus gland, which regulates the immune system. It is also a powerful antiseptic and disinfectant and has been used to break up mucus, fight colds, coughs, fevers, headaches and sore throats.
Excerpts from The How to Herb Book
Thyme can be used to season food. It is good in Italian dishes, in soups, stocks, meats, and vegetables. Adding thyme to your food gives more nutrition, some beneficial medicinal properties, as well as flavor.
- Removes mucus from head, lungs, and respiratory passages.
- Has a soothing, sedative action on nerves.
- Used in breaking alcoholic habits.
- Tonic for stomach.
- Pain-reliever for migraine headaches when combined with Fenugreek.
Excerpts from Practical Herbalism
Though better known in modern times as a culinary herb, the ancients recognized it for its medicinal powers. According to Culpeper, thyme is “a noble strengthener of the lungs, as notable a one as grows, nor is there a better remedy growing for whooping cough. It purgeth the body of phlegm and is an excellent remedy for shortness of breath. It is so harmless you need not fear the use of it. An ointment made of it takes away hot swellings and warts, helps the sciatica and dullness of sight, and takes away any pains and hardness of the spleen. It is excellent for those that are troubled with the gout, and the herb taken anyway inwardly is of great comfort to the stomach.”
Modern herbalists value thyme for its expectorant and antibacterial properties, and it is frequently used in preparations to support and protect the respiratory system. The essential oil is an effective disinfectant and natural preservative that is used in many skin preparations, not only for its therapeutic effect, but to protect the product itself from microbial contamination and spoilage. Recent studies have validated many of thyme’s broad range of actions, and have even recognized potent antioxidant properties that have anti-aging implications.
Excerpts from Nutritional Herbology
Thyme is widely known as a common culinary herb used in baked goods, meat, condiments and vegetables. The oil possesses antioxidant properties that make it effective in curing pork.
Thymol is carminative, antioxidant, antibacterial and anthelmintic. Its carminative properties are attributed to its volatile oils which irritate the gastrointestinal lining thus stimulating the production of gastric fluids. Contains aromatic compounds that are antiseptic, dilate the bronchioles and increase the ciliary movements in the lungs. These compounds also decrease the thickness while increasing the production of mucosal fluid. It also contains bitter compounds that relieve smooth muscle spasms.
From Our Reading and/or Experience...
- This is not like the Thyme you may find on a spice rack in a supermarket. This is much fresher and more effective.
- Like most spices, it is potent and a little goes a long way. Nonetheless, we do go wild with it.
- We use it often in tea and tincture combinations and in capsules. Of course, it can be used in many other types of remedies.
- Thyme is a food and spice. Thus, we keep it in the kitchen as all other food ingredients. We add it to many dishes (salads, meat dishes, stir fry, vegetables, etc.) to enhance the flavor and add nutritional value to our foods.
- Thyme can be used to benefit anyone: men, women (including before, during or after pregnancy, and nursing), children and animals.
- It can be used as often as you would like, and in any way you choose.
- As is the case with most spices, Thyme should be stored in a dark, dry, and cool place.
Debbie Osborne's Animal Deworming Recipe
Debbie Osborne told me of a natural parasitic that she uses with both her goats and horses.
WHAT YOU'LL NEED
- 1 cup dry Mustard seed powder
- 2 cups Thyme leaf cut
- 2 cups Wormwood herb cut*
- 1 cup Black Walnut hull powder*
- 2 cups Sage leaf
- 1 cup Garlic minced
- 2 cups Rosemary leaf cut
- 1/2 cup Cloves whole
- 1 cup Psyllium seed powder
- 2 cups Diatomaceous Earth (D.E.)*
She says, “As a rule of thumb, I use 1 cup of the powdered herbs to 2 cups of the cut herbs, except for the Cloves and the D.E.” The most crucial ingredients in the recipe are marked by an asterisk (*).
HOW TO USE IT...
Sprinkle the mixture on their feed in the morning and evening for 7 days straight. A mature goat gets about 1 tablespoon in the morning and evening. A mature pony gets about 1/4 cup in the morning and evening. A mature horse gets about 3/4 cup in the morning and evening. Use slightly smaller amounts for offspring.
"Just a quick message to say that I love your site and your products. I am a naturopathic vet in training and read your animal worming recipe with interest (it is very similar to one I use myself) but thought that you might add a note for horse owners. Black walnut hulls can contain a fungus which is deadly to horses, so it isn't always advisable to feed it to them, or pasture them under black walnut trees for that matter. If the infection is caught early enough it is sometimes treatable, sometimes not.
"It should be noted that black walnut does not always contain this fungus. It just depends and there is no good way to tell if it does or doesn't. Everything else in the recipe is perfectly safe for horses. The dangers of the fungus apply ONLY to horses. The recipe in its enitirety is perfectly safe for other animals. Thanks so much for all your great work." -Anna
Whether you're butchering your own beef or picking up some bones at the butcher's, cooking up a big pot of broth is a great way to stock up for a hot bowl of soup on those cold winter days.
WHAT YOU'LL NEED
- 4 pounds beef and knuckle bones, (approximately)
- 1 calf's foot, cut into pieces, (optional)
- 3 pounds meaty rib or neck bones
- 4 or more quarts cold filtered water, more if desired
- 1/2 cup apple cider vinegar
- 4 free-range or organically grown egg shells
- 3 onions, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 5-6 whole garlic cloves
- 1-2 teaspoons dried Thyme leaf
- 1 teaspoon Black Peppercorns
- 1 bunch parsley
HOW TO MAKE IT...
Place all ingredients in a large pot or kettle and simmer for at least 12 hours or as long as 72 hours.
Gourmet Cheese Ball
Serving up this delicious and gourmet cheeseball will be sure to wow your guests and have everybody going for more!
WHAT YOU'LL NEED
- 1/2 teaspoon Thyme
- 1/2 teaspoon Basil
- 1/2 teaspoon Marjoram
- 1/2 teaspoon Chili peppers
- 1/2 teaspoon Minced garlic
- 1/2 teaspoon freshly ground Black peppercorns
- 1 teaspoon Chive Rolls
- 3/4 teaspoon Celtic sea salt
- 2 (8 oz.) packages cream cheese, softened
- 1 stick butter
- 1 1/4 cups cheddar cheese
- 1/2 cup slivered almonds
HOW TO MAKE IT...
- Set out the butter and cream cheese to soften.
- Mix together all the herbs and whip into the butter and cream cheese. Blend very well, about 4 minutes, until the mixture has an even consistency.
- Add the cheddar cheese and blend on low. Form mixture into a ball and roll in slivered almonds.
- Refrigerating for at least 2 hours before serving will harden and form the ball while infusing all the flavors together. Arrange on your favorite serving dish with bread, crackers, chips or veggies. Serve it up and prepare to wow your guests and your taste buds!