Here in the south there are few recipes without thyme. But it is not only an interesting spice plant, but also an important medicinal plant.
Thyme should be added to the sauce as soon as possible after it has dried, as it only gives off its aroma when cooked. Thyme is heat-resistant and therefore tolerates long cooking times. To season the leaves, they can be very easily ground with the fingers. Thyme is very tasty. It has a pleasantly spicy taste that goes wonderfully with mushrooms, game and Mediterranean recipes. In the aroma earthy/smoky.
Please note: The use is not intended to eliminate or alleviate any disease, suffering or medical condition. The information given here comes from naturopathy, is based on tradition of folk medicine or many years of experience. Under no circumstances should this information replace a consultation with a doctor. If you have any questions, please contact your doctor or alternative practitioner.
Recipe for thyme honey for cough and bronchitis
Bring 50 ml water to the boil with 2 ½ TL dried thyme. Let simmer for 15 minutes. Allow to cool a little and then stir in 50 g of good honey. Fill into a jam jar, close and put in the dark.
Take one tablespoon 3 times a day.