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Thyme (Thymcfggyus) is a genus of about 350 species of aromatic perennial herbaceous plants and
sub-shrubs to 40 cm tall, in the family Lamiaceae and native to Europe, North Africa and Asia. A
number of species has some chemotypes.
Thyme is widely cultivated as a herb, grown for its strong flavour, which is due to its content
of thymol (Huxley 1992). It retains its flavour on drying better than many other herbs.
Thyme is often used to flavour meats, soups and stews. It is used in French cuisine, where it is
an important element in a bouquet garni, as well as in herbes de Provence. It is also widely used
in Caribbean cuisine. In some Middle Eastern countries, the condiment za'atar contains thyme as a
vital ingredient.
Wild Thyme has been used for a variety of disorders. In folk medicine, it’s taken to stimulate
digestion, relieve intestinal gas, loosen phlegm, and treat kidney and bladder disorders. As a
bath additive or liniment, it’s used for rheumatism and sprains. Homeopathic practitioners
prescribe it for asthma and whooping cough. And in Asian medicine, it serves as a remedy for
diarrhea, itching, toothache, and vomiting.
Scientific investigation has shown that Wild Thyme kills bacteria, stops spasms of the internal
organs, and stimulates secretions.
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