( Thymus Capitatus ) Recommended for problems in the stomach and intestines, relieves coughing, cold and flu, stimulates the nervous system and acts as a sedative.
This Mediterranean herb used in many ethnic cuisines, but stands out in French cusine where in conjunction with marjoram, parsley and bay leaf is a component in the mixture of herbs Bouquet Garni.
In the Middle East, thyme, in Arab, Zaatar, has given its name to the homonymous blend of spices and herbs consisting of thyme, sumac and sesame seeds.
The distinctive aroma blends with meats cooked with sauce and tomato, and grilled meats. Sprinkle in a little thyme in lamb with potatoes and mushrooms baked snails stew and rice.
Flavor creams, donuts, sweets with thyme honey that encloses the perfume of our country and you will be pleasantly surprised by the delicious result!
Thyme brings the unique flavor of olive oil to accompany the salad and olive oil on bread. Combined well with basil, bay leaf, garlic, marjoram, mint, oregano, rosemary, sage and tarragon.