Thyme is a perennial plant native to the Mediterranean area and traditionally used by many civilizations in the region, for rituals and in medicine. In Ancient Egypt, thyme was used in the embalming process. Roman emperors regarded thyme as a natural anti-poison, to be ingested prior to or following a meal. Dioscorides, an ancient Greek botanist and physician, prescribed thyme for treating coughs. Indeed, a thyme infusion is nowadays recommended for relieving bronchitis, coughs and sore throats. The active ingredient is its essential oil, thymol, used for its antiseptic, antioxidant and antibacterial properties. It also contains other useful compounds such as calcium, magnesium, potassium and manganese.
In the kitchen, it is very appreciated both for its organoleptic and digestive qualities. Dried thyme is typically used for seasoning meat, fish, eggs, cheese and tomato-based dishes, as well as as in stews and soups. Thyme is also used for preparing aromatic vinegars.
As an excellent source of nectar, thyme heavily attracts honeybees, producing a dense and perfumed honey that has become increasingly rare in the Hyblaean territory.
Grown and packaged in Sicilia