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By Joanne Rawson

Thyme is hardy little herb.  Native to Mediterranean, it thrives in almost any climate.  Well-drained loose sandy soil and full sun are best for Thyme.  The only condition Thyme doesn’t like is wet mushy soil, and some varieties cannot tolerate extreme cold. 

The Sumerians noted the medical uses of Thyme, over 5,000 years ago.  Distilled thyme, thymol oil, is still used today in mouthwashes and digestive aides.  Thymol oil is toxic in its pure form, and should not be used internally as a home remedy.

Thyme is used for digestive problems, menstrual cramps, bad breath, headaches and coughs. 

Here’s how to make a thyme infusion:

- Start with 2 Tablespoons fresh Thyme or 2 teaspoons dried Thyme.
- Heat up 1 cup of boiling water.
- Steep the Thyme in the water for 10 minutes.

Tip: use a tea strainer or small piece cheesecloth and some string to bundle the Thyme.

Tip: it’s best to use Common Thyme, Thymus Vulgaris, for medicinal and culinary uses. The ornamental varieties are less pungent, flavorful and effective.

A thyme infusion can be used up to 3 times a day, and tastes better than most commercial remedies. 

Important Notes: Because of Thyme’s ability to relax uterine muscles, pregnant women should not use the Thyme infusion.  If any symptoms last over 10 days please consult a medical professional.