It’s time to talk Thyme. There are over 100 varieties of it known to humankind. The essential oil thymol is extracted from thyme, and it’s known for antiseptic and antifungal capabilities. In fact, if you happen to be a fan of Lysterine, you get thyme daily. It also has antioxidant elements that benefit mucus membrane, skin, and eye health. Thyme leaves are a wonderful source of calcium, potassium, iron, manganese, selenium, and magnesium, as well as many important vitamins like the B-complex ones, vitamins, A, C, E, and K. So in conclusion, if you need a multivitamin and a cure for stinky breath at the same time, it’s THYME!


Store fresh thyme in a plastic bag in the crisper of the fridge, or set sprigs in a shallow glass of water on the fridge shelf for about a week.



Cooking & Eating Tips

If you want to extract the leaves from the thyme stems, it’s easiest to do it by sliding the stem through your fingers from top to bottom (against the grain) instead of picking off the individual leaves. But that could happen to be your favo meditative activity, so we’re not hating on your style here. Oftentimes, you might associate thyme with a hearty stew or soup. Just through a small, bound bunch of leafy stems in that stew, but don’t forget to pull it out before serving. Thyme pairs well with chicken and even fish, and a whole variety of veggies as you can see from the recipes.