This popular herb was used in 16th-century England by those suffering from bronchitis. Research has shown that a component of thyme known as thymol, is indeed effective in the treatment of acute and chronic bronchitis.
In one study, participants who were given a thyme supplement for 11 days reported a 16 percent reduction in coughing fits compared to the placebo group.1
How to Use, Cook & Store Thyme
Taste: earthy, mildly minty and lemony
Aroma: subtle, quite dry
Pairs well with: Versatile. Most meats including pork, lamb, duck, and goose.
Great for: All-purpose seasoning. Thyme can withstand long cooking times is great in slow-cooked dishes such as stews. Also good in sauces, marinades, and stuffings.
Prep like this: Doesn’t require chopping, as its leaves are tiny.
Store like this: Wrap the twigs individually in a dry towel and refrigerate.