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Organic Thyme

Thyme (Thymus vulgaris) is a culinary and medicinal herb of the genus Thymus. Thyme is widely used in cooking. The herb is a basic ingredient in Middle Eastern, Libyan, Indian, Italian, French, Albanian, Persian, Portuguese, Assyrian, Spanish, Greek, Nigerian, Caribbean, and Turkish cuisines. Thyme is often used to flavour meats, soups and stews. It has a particular affinity to and is often used as a primary flavour with lamb, tomatoes and eggs.

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Thyme is widely cultivated for its strong flavor, which is due to its content of the essential oil thymol. Thyme, while flavourful, does not overpower and blends well with other herbs and spices. In some Levantine countries, and Assyrian the condiment za'atar (Arabic for thyme) contains thyme as a vital ingredient. It is a common component of the bouquet garni, and of herbes de Provence. As with bay, thyme is slow to release its flavours so it is usually added early in the cooking process.

Thymol has also been shown to be effective against the fungus that commonly infects toenails. It can also be found as the active ingredient in all-natural, alcohol-free hand sanitizers. Thymol is the active ingredient in Lysterine mouthwash. A tea made by infusing the herb in water can be used for cough and bronchitis. Thyme boiled in water and cooled is said to be effective against inflammation of the throat when gargled 3 times a day. Due to the antibiotic properties of thymol, it was used to medicate bandages.

Organic production fosters cycling of resources, promotes ecological balance, and conserves biodiversity. The U.S. Department of Agriculture's National Organic Program (NOP) develops, implements, and administers national production, handling, and labeling standards. Organic farming excludes or strictly limits the use of manufactured fertilizers, pesticides (which include herbicides, insecticides and fungicides), plant growth regulators such as hormones, livestock antibiotics, food additives, and genetically modified organisms.

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