The second herb I decided to include in my recipe was thyme, or Thymus vulgaris. Yup – the culinary herb. However, it has amazing medicinal properties as well. Wikipedia relates that its essential oil is 20-54% thymol, which is a powerful antiseptic and the primary active ingredient in Listerine mouthwash. Before modern-day antibiotics, it was used on bandages to prevent infection. Its tea can be used to help get rid of bad coughs and bronchitis. You can even gargle with it to help with sore throats. Thyme can be used for respiratory infections in many forms: tinctures, salves, syrups or even by steam inhalation.  I love going back to “A Modern Herbal” by Mrs. M. Grieve to get historical uses. She relates that Culpepper says thyme is:
"a noble strengthener of the lungs, as notable a one as grows, nor is there a better remedy growing for hooping cough. It purgeth the body of phlegm and is an excellent remedy for shortness of breath. It is so harmless you need not fear the use of it. An ointment made of it takes away hot swellings and warts, helps the sciatica and dullness of sight and takes away any pains and hardness of the spleen: it is excellent for those that are troubled with the gout and the herb taken anyway inwardly is of great comfort to the stomach."
That is a great recommendation for thyme being included in my recipe.
 

Wendy Keeney-Kennicutt