Thyme, Thymus vulgaris,  Organic dried thyme leaf, a classic culinary herb for soups, roasted vegetables, and meats, also traditionally brewed as a soothing tea or steam. An aromatic perennial native to southwestern Europe and southeastern Italy. Ancient Greek and Roman writers recorded thyme as both a culinary and medicinal herb, and it became associated with courage, purification and protection. Later European folklore gave wild thyme a slightly more enchanted reputation, linking it with fairies and Midsummer.

Thyme is a familiar seasoning for soups, beans, roasted vegetables, poultry, meats, breads, vinegars and infused oils. Dried thyme can also be brewed as a strong aromatic tea or prepared as a syrup, honey, elxir tincture, oxymel, infused vinegar or as an herbal steam.

European herbal records preserve thyme’s long traditional use in preparations for chesty coughs associated with colds. In one documented Appalachian-family tradition, thyme was added to a warming “sick cider” with rosemary, lemon, hot peppers, spices and honey—a recipe passed among women and brought out again when the fall air turned cold. Keep thyme near the stove, on the apothecary shelf or tied into a small hearth bundle; this humble herb has always lived comfortably between food, traditional medicine and a little household magic.         4oz.  –  $8.75

Resources

Royal Botanic Gardens, Kew. Plants of the World Online: Thymus vulgaris L. – Native Plant Trust. Go Botany: Thymus vulgaris—Garden Thyme.European Medicines -Agency. Thymi herba.McCormick Science Institute. Thyme: History, Culinary Uses and Folklore. – Retz, Abby. Recentering Appalachian Voices: The Commodification and Persistence of Appalachian Folk Healing, 2025.