Spend a few minutes talking shop with Doug, our Walden chef, and he’s sure to tell you about the merits of thyme. It’s a kitchen classic—incredibly versatile without the overwhelming taste of some other herbs. Once lauded as the “seasoning of the gods,” it has quite a reputation. In Medieval times, knights wore thyme on their armor as a sign of courage. As a medicine, thyme has also been used to quell coughing and stomach problems. It’s a natural combination of Vick’s Vapor Rub and Pepto Bismol! Thyme oil can also be a germ killer/breath freshener in mouthwashes.

WebMD also tells us it’s a cure for flatulence!

Despite all these miracle uses, we prefer to use thyme for cooking. You can use it as fresh sprigs or dried leaves. This month, I’ll be giving it a try on some corned beef… though it’s a great addition to vegetarian dishes as well!

Here’s some great recipes we found:

Beef Stew from the Boston Globe

Fingerling Potatoes from the NY Times

Roasted Flank Steak with Mushrooms from Melangery