Thyme and Thyme again...

Thyme´s fragrance lasts in cooking, so it´s good for long-cooking stews and casseroles. It adjusts the iron in meat, to aid in digestion. These same properties help make gas-inducing foods like beans easier to digest, a practice which was known to ancient Egyptians. Thyme is one of the ingredients of the liqueur Benedictine, which was invented in 1510 as an elixir to revive tired monks. Thereafter it was used to combat malarial diseases. Now, it´s a luxurious and tasty treat. Food grade Lemon Thyme is a wonderful addition to fish and chicken too.