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The Wild & Weedy Apothecary, Chicago, IL (2025)

07/08/2025

Enjoying Edible Flowers
… or, “Gramma, why are there flowers in the salad?”

Yes, indeed, there are flowers in the salad.
Many folks are surprised to see even the common violet or nasturtium in their green, leafy salad, but people have been eating flowers for centuries. In dayes of olde, some flowers were pounded with sugar and eaten to dispel unseemly humours, while some flowers have been fermented into delightful alcoholic beverages – another way to improve one’s humor.
There are also some flowers that should never be consumed, which I will get to later.

Kitchen Herb Flowers
Generally speaking, all the culinary herbs – such as Basil, Marjoram, Oregano, Thyme, Rosemary and Savory – have edible flowers. Normally we try to harvest these herbs before they are in full flower, but some do get away from us, and these flowers are just as useful in the kitchen as the leaves; they pretty much taste the same as the leaf.
These flowers can be tossed into salads, minced into omelets or frittatas, and added to rice or soup toward the end of the cooking time.
Thyme flowers make a good tea for chest colds and sore throats.

While not often used in cooking, the flower petals of Monarda, often called Bergamot or Bee Balm, add a spicy, minty, almost oregano-like flavor to salads, and they also make a snappy cup of tea, useful for coughs and lung congestion.

To make a simple herb-flower tea, boil 1 pint water, remove from heat. Place 1 teaspoon fresh or 1/2 teaspoon dried flowers into a teapot or other suitable vessel, pour the hot water over the herb, then cover and steep from 5 to 10 minutes; strain and serve, using honey to sweeten if desired. Do not give honey to babies under one year old.

Flowers from kitchen garden herbs make an attractive edible garnish.
This includes the azure-blue flowers of the Borage plant, whose leaves have an aroma and taste reminiscent of cucumber.
Flowering herb stems can also be used to make herbal vinegars. Flowering Basil immediately comes to mind, especially the purple types because they will tint the vinegar a beautiful pinkish-purple and taste wonderful.

A fun summer project using edible flowers is to take your favorite combination of flowering herbs – thyme and marjoram, for example – and tie a few sprigs together with kitchen string, and hang them to dry for use later in soups and stews.
Put these miniature bouquets into a wide-mouthed glass jar for easy retrieval.
They also make useful gifts. You can even string together several of them on a length of jute or twine and make a rustic garland to decorate your kitchen.

Sweet-Faced Flowers
As you may already know, all violet, viola, pansy and johnny jump-up flowers are edible, the domestic varieties as well as the wild.
It’s hard to describe the taste of a violet flower; it’s almost anise-flavored, yet it isn’t… I guess they just taste like themselves.
It’s my annual tradition to use violets in spring salads.
The yellow variety that grow in the woods near my home blooms at about the same time as morel mushrooms are emerging, and both are great in risotto.
Sweet Violet flowers make an enchanting syrup like nothing you’ve ever had.
Many herbal chefs use this family of flowers to decorate butters and cheeses, creating something that resembles a tiny float from the Pasadena Rose Bowl Parade – almost too pretty to eat!
Try it yourself sometime, or get your kids to do the decorating, they will have loads of fun.
“Sally, stop eating all the flowers, we’re saving them to decorate the butter!”

Basic Herbal Syrup – In a small saucepan, boil 1 quart water with 2 ounces dried or 4 ounces fresh plant material; turn down the heat and simmer uncovered until reduced by half, leaving 1 pint, about 20 minutes. Strain, then add 1/2 cup honey, stirring until blended. If using sugar, use 1 cup sugar and, when adding to the strained herbal decoction, return to medium heat just until dissolved. Decant the syrup into a super-clean bottle, label and date. The syrup should be refrigerated and will keep about 3 months.

Unusual and Fragrant
Lavender flowers don’t often make it into the kitchen, except maybe to flavor Lemonade, or in French herbal blends, but have you ever tried lavender shortbread?
Simply add 1 tablespoon fresh or dried lavender flowers to you favorite shortbread recipe, and do not overbake the cookies.
Be ready for something special.

Another not-so-common flower in the kitchen is the romantic Rose. There are dozens of ways to eat a rose, from the silky petals to the voluptuous hips.

Rose Petal Honey – Gently press 1 pint clean rose petals into the bottom of a saucepan. Pour room-temperature mild honey into the pan to cover the petals, about 2 cups honey, possibly more, and slowly heat over low until the honey is just warm, a few minutes only; too much heat destroys the healthful enzymes. Put this sticky mixture into a clean jar and close tightly. Store at room temperature for about 2 weeks to allow the rose flavor and fragrance to permeate the honey. Reheat honey again over low heat by placing the jar in a small pan of water (like a double boiler); after it softens, strain out the petals and recap immediately. You could also start over again and make a batch of double-infused honey for more flavor. If you have the time and inclination, you could heat the honey in its jar in the warm sun for these procedures.

She Loves Me…
… and I love her too!
I am referring to the sunny marigold, but not just any marigold.
The orange-petaled flower with the golden center we call Calendula is also referred to as “pot marigold” or simply marigold. Calendula was widely used in Elizabethan times as a food and potherb.
The petals can be made into a tonic tea for toning the lymphatic system.
Calendula petals are well known as an herb for sensitive skin, and the petals make a golden hair rinse.

You can also eat the petals of the delicate Gem Marigolds (of the common garden-variety marigold), and these have a citrusy aroma and flavor such as lemon or tangerine.
You can take the petals of either the gem marigolds or calendula and toss them into pancakes, muffins, or even birthday cakes.
I have seen wedding cakes decorated with calendula petals and even the white petals from daisies, much to everyone’s delight.
Any of these could be folded into a tub of whipped butter.
Just use the petals, as the whole head of any of these would not be palatable.

Dandelion petals also fall into the category of edible flowers, even the unopened flower bud is used as food.
I’m thinking a wilted spinach salad with dandelion buds quickly sauteed in a dab of bacon grease and chopped hard-cooked eggs – kind of bitter, but tasty.

Flowers with Attitude
My favorite edible spring flower blooms atop the slender chive stem.
The flavor is sweet and biting, with a crisp texture.
The separate florets radiate from the central stem and are easy to snip off all at once to use in salads, soups, and scrambled eggs – my favorite!
Nothing says spring to me like fresh green chives and their purple blossoms… even now, in my mind’s eye, I am out there in the early morning garden getting my slippers wet and picking chive blossoms.

Other edible flowers that are more of a by-product of over-mature garden vegetables include flowers from radish YUM! and arugula, which I think taste much better than the leaves.

One popular edible flower with bite is the nasturtium.
The leaves are edible as well, but personally I prefer the flowers. Not only are they tasty torn up into a salad or floating blissfully on the sea of a cool summer soup, they can also be dried and used in winter soups too.
In fact, the nasturtium, which is native to Peru, contains a natural antibiotic and enhances the immune system.
They also fall into the next category of edible flowers.
Nasturtiums in bloom

Stuff It!
And I mean that in a most tasteful way.
Nasturtium flowers are great stuffed with a bit of garlicky cream cheese and eaten raw.
So are hollyhocks (my Gramma Lil called them Polish Roses); just remove the large stamen in the middle before stuffing, and may I recommend a lemony-chive flavoring to the cream cheese, or perhaps a bit of curry powder.
Hollyhock flower is also a gentle diuretic when made into a simple tea; it is related to the marshmallow plant, which has been used as a soothing emollient for centuries.
Hollyhock makes yet another soothing tea that is good for sore throats and coughs.

Another edible flower suitable for stuffing, which must be cooked before eating, is the squash blossom, especially from summer squash.
Be sure to take the male flowers on the long stems and not the female flowers on the swollen stems, or you’ll be robbing your plants of all the zucchini.
Squash flowers are also delicious torn up into soups and scrambled eggs.

Stuffed Squash Blossoms – Pick the blossoms mid-morning after the dew is dried and before they wilt in the heat of the day; remove any insects that may be inside. Do not wash these flowers, and keep cool until ready to use. Carefully stuff a thin slice or two of jack or mozzarella cheese inside, securing with a toothpick if necessary. Next, lightly dredge in seasoned flour; dip into beaten egg; then dredge again in seasoned breadcrumbs or cornmeal. In a large skillet over medium-high heat, fry the squash blossoms in a bit of oil, turning once, until golden brown. Sprinkle with a dash of salt, serve immediately and watch them disappear.

Just Because they’re Pretty…
…doesn’t mean they’re edible! Never eat flowers from the florist; they’re all treated with fungicides, insecticides, and other chemicals, rendering them toxic and inedible even if they’re not poisonous flowers.

Under no circumstances should you eat any of the following flowers, no matter if they are wild or domestic. They are noxious, poisonous, toxic, deadly, or worse. Don’t even touch ’em.

ACONITE BLEEDING HEART (and Dutchman’s Breeches) BUTTERCUP CLEMATIS DEATH CAMAS DELPHINIUM FOXGLOVE (digitalis) HEMLOCK (not the tree)
HYDRANGEA (snowball bush) IRIS
LUPINE (including the seeds) NIGHTSHADE OLEANDER PEONY PERIWINKLE POINSETTIA
SWEET PEA (not the vegetable pea, but the fragrant flower) TANSY WISTERIA

There are others, but these are the most common.
I would also advise against eating wildflowers (or any other part of the plant) that resemble the dill plant (even though many are edible), since the Umbel family (their flowers look like umbrellas) has some virulently poisonous members in their ranks.
So do certain members of the lily family, like the above-mentioned Death Camas, but onions and chives are lilies too, so I guess you can’t judge a whole family on account of one or two members.
If you are gathering wild flowers to eat, be sure to make a positive identification first before picking.
If you want to eat garden flowers and aren’t sure which is which, ask at your local nursery or County Extension Master Gardeners for help in identifying the safe from the sorry…
Oops! Pulmonary arrest, how inconvenient…

© DDoreen Shababy
https://doreenshababy.com/enjoying-edible-flowers/

07/06/2025

Valerian Root – An ally for muscle relaxation

VALERIAN root – Valeriana officinalis – has a long history of herbal use. For instance, the people of Russia have been using it for over 2000 years.
Native to Europe and western Asia, this plant of the honeysuckle family is a delicately-demeanored, leafy herb up to 5ft. tall with hollow stalks and sweetly fragrant, small pink, white or pale lavender flowers, all of which hides a dank, dark secret… dried Valerian root smells like dirty gym sox!

The word Valerian has been in use since about the 10th century, and derives from the Latin valere meaning “to be strong, healthy”. Herbalist and astrologist Nicholas Culpepper was recommending it for cough in the mid-1600s combined with licorice, raisins and aniseed, and indeed that is a good way of using valerian root.

Part of the National Formulary until 1950, this herb is sedative and anti-spasmodic.
All clinical herbalists and root-grannies are in agreement here. Valerian root is the most widely used sedative in Europe, and that includes prescription.
In Russia, where herbs are researched as par for the course, Official Medicine using valerian root includes treatment for nervous anxiety, migraine, seizures, menstrual cramps, and other spasmodic conditions.
The Commission E board of health in Germany considers valerian tea safe to drink freely throughout the day as needed for anxiety and nervous tension, even for pregnant women (that is tea, not tincture).
Of course, this is no secret to us here on Turtle Island either: there are also a few native species of valerian that have substituted for the naturalized variety brought over from Europe.

The whole is greater than the sum of its parts.
Valerian root extract (tincture) is more effective than any singular derivative or constituent. The volatile oils, iridoids, sesquiterpenes and alkaloids are all fine and dandy, but it all boils down to that stinky gym locker smell no matter what.
And that’s what makes valerian your friend with the big shoulders.

Soldiers returning from WWI were treated with valerian root extract for the condition then known as “shell shock”.
We now use the term post-traumatic stress disorder (PTSD) and have come to realize how very many people are afflicted with it in one way or another.
Valerian root is safe to use for any type of anxiety, physical or psychological, chronic or immediate. It calms rather than merely sedates the mind, and is useful for tremors, panic attacks and nervous sweats.
It is a useful sedative for relieving tension and irritability. Valerian root – often used in combination with skullcap – is safe, non-addictive, non-habit forming, and does not produce a sedative “hangover”.
Offering mild pain relief, valerian has also been used internally for the treatment of hives and shingles.

When used for insomnia, valerian promotes normal sleep patterns without interfering with REM sleep.
Valerian can also be combined with chamomile, California poppy, lemon balm, passionflower herb and/or hops for a compound remedy.
Chronic insomnia associated with sleep apnea or involuntary limb movements need further investigation as to the cause, but for occasional use it works very well.
Valerian can safely be given to very distressed children, especially combined with lemon balm, but is generally used for teens and adults.

A warming herb, valerian root is valued as an anti-spasmodic, and makes a great PMS ally.
These types of herbs relax the autonomic nervous system (the primary mechanism in control of the fight-or-flight response) but not necessarily the central nervous system (the information coordinator, i.e. the brain and spinal cord), therefore valerian can help relax muscles without turning you into a zombie.
It has an affinity for relaxing the musculoskeletal system (as well as the digestive system, helping to ease colic). It can help reduce shoulder tension and other muscles held tight for too long, perhaps from sitting at a computer desk.
And it helps relieve muscle spasms, including those of the uterus.

Valerian root contains GABA – gamma-Aminobutyric acid – a neurotransmitter responsible for keeping your brain cells from freaking out and for the regulation of muscle tone in humans – which helps ease tension and also makes for a headache remedy. Valerian has also been used to help control seizures.

Listen to your body… Valerian can sometimes cause a stimulating effect!

Called a paradoxical reaction, this may not be the herb for you if you are already an adrenaline ju**ie with an active constitution.
It’s kind of like people who can drink a cup of coffee after supper and still go to sleep afterward, except the opposite.

Dosing is suggested as follows for adults, you can always adjust to how you respond – perhaps you can use less, perhaps just a little more will work better.

Suggested doses include:

Insomnia – 1-2 droppers at bedtime

Anxiety – 1-2 droppers 2-3x day (use for 2-3 weeks at a time, then take a break)

PMS, migraine – 1 dropperful 3x day, or as needed (excessive dosing may cause drowsiness)

Do not combine Valerian root with other (prescription) sedatives. Use during pregnancy and nursing is indicated, but check this out with your health care provider first to be sure.

Cats sometimes like valerian, which is enough of a recommendation for some people.
They know how to relax, that’s for sure.

© Doreen Shababy

https://doreenshababy.com/valerian-root-an-ally-for-muscle-relaxation/

06/11/2025

Send a message to learn more

05/28/2025

Come on down to the Clark Fork Pantry, we have several RoseBerry products to choose from!

05/28/2025

"Give me spots on my apples,
but leave me the birds and the bees, Please!"

05/22/2025

HORSERADISH – Once believed to ward off scorpions!

GARDEN
Horseradish, Armoracia rusticana, is the rhinoceros of the garden – aggressive yet sweet, earthy yet existential.
Not exactly a featured specimen, horseradish is nevertheless a valuable member of the homestead or yarden on account of its culinary and apothecary uses. It is native to southern Europe and western Asia.

Horseradish is a hardy perennial 2-3’ tall and wide, with long strappy leaves which can be smooth or crinkly, with a tall stalk bearing typical “radish” flowers (remove to send energy to root).
Do not feed the leaves to livestock (the volatile oils can cause severe stomach inflammation); instead, use in compost or make into a “tea” to use as a fungicide.

Start horseradish in early spring or late fall, in fertile, well-drained moist silty soil, in full sun.
They like a fairly neutral pH. Plant small pieces of the root 2-3’ apart.

“Big Top Western” and “Common” are two popular varieties, the first one being more resistant to viruses, and having a nice root.
Harvest horseradish in early spring or late fall; some folks say the flavor is best after a few frosts.

When digging it up, the root pieces that remain will readily sprout, so these are the pieces you want to find and use for re-planting. You can also plant in a large container and bury the container in the ground for moisture retention and to keep the root from spreading.

APOTHECARY
The fresh root is the part used.
Do not use internally if you have peptic ulcers or kidney disorders, IBS or hypothyroidism.

The sulfur compound called isothiocyanate found in fresh horseradish root offers defense against bacterial infections including Listeria, E. coli and Staphylococcus.
The component sinigrin (glucosinate) is an anti-oxidant and immune stimulant, inhibiting the mutation of healthy cells from free-radical damage and boosting the production of white blood cells.

Horseradish is diuretic, it stimulates urination and the flushing of metabolic waste, and useful for UTI’s.
The potassium in horseradish helps regulate the passage of fluids between cellular membranes. As a digestive stimulant it encourages peristalsis.

Horseradish is diaphoretic, eating it (or using an herbal extract) opens the pores for sweating. Use horseradish syrup if you have mucousy cough and bronchitis.

You can also make a Rootin’ Tootin’ Horseradish Tonic – horseradish, beetroot, garlic, ginger, parsley and cayenne macerated in apple cider vinegar.

A freshly-grated horseradish sandwich is said to be a remedy for hay fever.

CULINARY
Do not “over-consume” horseradish. It can be very stimulating. However, modest consumption such as 2-3 tablespoons with other food makes a good appetite stimulant and liver tonic.

Horseradish is one of the Five Bitter Herbs used during the Passover Feast (Seder): horseradish, nettles, coriander, horehound, and lettuce/chicory.
Great with brisket.

Stir finely grated horseradish into creamy mashed potatoes. In fact, mixing horseradish with a dash of cream or sour cream is a preferred way to serve the vegetable.

© Doreen Shababy

05/21/2025

Time for Thyme

Bees love thyme. They love it!
Throughout the ages, it has been planted around bee-skeps in gardens both formal and rustic, especially in Europe and Britain. Medieval maids embroidered scarves with a bee-and-flower emblem to symbolize bravery, then gave the scarf as a gift to their favored knight.
Thyme was often invoked as a symbol of strength, courage and protection.

The history of thyme and the folklore surrounding it goes back millennia.
For example, 5000-year old cuneiform tablets from Sumer mention using thyme, figs and pears to make a poultice.
The ancient Chaldeans of Babylonia used thyme in consecration ceremonies and initiation rites.
Even the Egyptians got in on the thyme bandwagon – or should we say, sarcophagus, since it is believed to be one of the herbs used for embalming the dead.
Meanwhile back at the ranch in Bethlehem, thyme is believed to be one of the herbs in the manger of the Christ child.

Thyme was a common strewing herb in Roman households, a practice that was in use well into medieval times.
The learned mystic St. Hildegard of Bingen suggested using thyme as a treatment for “excessive” body lice; I wonder what an acceptable amount of lice might be?

Faeries like thyme too. Legend instructs us to place wild thyme across the eyelids and sleep on a faerie hill to see the fae at dawn. You can also use thyme to stuff a dream pillow.
Said to ease melancholy and depression, to promote safe dreams and prevent nightmares, thyme is also considered a sacred herb of the Druids.

Thyme in the Garden

Common Garden Thyme, Thymus vulgaris, is the variety that is the easiest to grow, especially for beginner gardeners.

Once you have started seeds, or made cuttings, or purchased your plant, it will need very little care except for watering, and actually prefers “poor” soil, meaning not overly rich or fertile.
Plant your thyme babies in a sunny location, in well-drained soil; if your soil has clay, then work a little sand or gravel into it before planting.
Sand and gravel also makes a good mulch for thyme, and so do pine needles.

Harvest sprigs of thyme for cooking anytime, but to dry a supply to use over the winter, harvest mid-morning after the dew has dried, and before the plant has fully bloomed; you may get a second cutting later on.
A fall “haircut” for shaping is also a good idea.
Come winter, mulch with straw or pine needles if necessary, but not until the plant is dormant; otherwise you might harbor pests of one sort or another.
Many varieties of thyme are hardy to Zone 4.

Common thyme can be tucked into all sorts of places in the garden, and the sprawling types are sturdy enough to plant between pavers and walkways.
Thyme loves stony crevices, rock walls, hollows, grottoes, nooks, crannies, and is a suitable edging plant where is softens harsh lines and angles.
Most thymes don’t creep, but spread and grow slowly with age. It also grows well in containers, and is said to be a companion ally to eggplant, potatoes and tomatoes.
The mossy creepers are great to grow between raised beds.
Thyme is a traditional kitchen garden plant.
And did I mention that bees love it!
Bees are essential for pollinating an endless variety of food plants, so the more the merrier.
Choosing thyme based on foliage color, blossom color, variegation, leaf size and shape, and flavor could be the obsession of a season or a lifetime, or should I say life-thyme.

There are approximately 200-400 species of thyme, plus numerous cultivars. The discrepancy in numbers is because positive identification can be difficult even and especially amongst experts.

Some of the more common varieties of T. vulgaris include English thyme, English Winter Thyme, English Wedgewood, Broad leaf English, Miniature English Narrow Leaf, French Thyme, Narrowleaf French Thyme, De Provence, German Winter Thyme and Summer Thyme.
There is a thyme-flavored thyme, an oregano-flavored thyme, orange thyme, lemon thyme, coconut thyme, and rosemary-scented sauce thyme.
And of course, Mother-of-Thyme.

Some interesting species of thyme from around the world include:

T. azoricus – Azores thyme, Cretan thyme. Tangerine-like scent. “Celery thyme” is one cultivar.
T. broussonetti – Pine-scented thyme. Native to North Africa. A many-branched shrublet.
T. capitatus – Za’atar farsi, Persian hyssop. Mediterranean origin. The essential oil called “Spanish origanum oil” comes from this plant.
T. herba-barona – Caraway thyme. From Corsica. Also called “seed-cake thyme” and “Herbe Baronne”.
T. membranaceus – Native to Spain, and found uup at 6000-ft. elevation.
T. quinquecostatum – Ibuki-jakô-sô. Native to central Asia.

Thyme to Cook

Perhaps you have heard of the Syrian herb blend called Z’atar or Za’atar, which is a mixture of sumac, sesame seed, wild thyme and a little salt.
The thyme growing wild in the mountains of Lebanon might be from the Thymus family, or it might be a fragrant herb of the oregano family, Origanum syriaca, which is also called zaatar or za’atar, with a taste like that of savory, oregano and thyme.
Za’atar is used for dipping or sprinkling on fresh-baked flatbreads, or as a topping for cucumbers and other salads.
Every local cook has their own favorite combination, which varies depending on what is available.
You can buy the blend in middle-eastern or specialty-food markets, or by mail order.
Without surprise, the Arabic word for thyme-herb is za’tar.

“When in doubt, use thyme” is the cook’s mantra.
Try it on easy oven roasted potatoes, use it to season chicken, in soups such as clam chowder, and in beef dishes such as Boeuf Bourginon (beef braised with red wine and mushrooms in the French style).
I have read that amongst the aristocrat society of colonial Virginia, our happy songbird the robin was cooked and flavored with thyme and parsley, and that they are all dark meat.
Mushrooms also like thyme; see The Wild & Weedy Apothecary for the delicious recipe, Morel Mushroom Gratin, which features thyme along with the ambrosial spring morel.

What follows is a recipe for a mouth-watering herbal combination with thyme as the headliner, a blend I think you’ll find a number of uses for, including the above mentioned roasted potatoes.
Try it on popcorn along with the brewer’s yeast!
The herbs called for are dried and crushed; don’t use powdered unless called for.

Cajun Spice Blend

1/2 cup thyme
1/4 cup oregano
1/4 cup garlic granules
1/4 cup onion flakes
1/4 cup sea salt
1/4 cup paprika, preferably hot
1 tablespoon cayenne powder
1 tablespoon ground black pepper
1 teaspoon sugar

Combine all ingredients in a large bowl, then spoon into small jars for dispensing. Makes about 2 cups.

Thyme is a flavorful addition to apple jelly. It is also one of the herbs used in Benedictine liqueur.
Use thyme to make to make the following, a uniquely-flavored festive punch.

Ginger-Thyme Punch

1 quart white grape juice, preferably organic
1 pint thyme tea, cooled
1 12-ounce bottle ginger ale
1/2 cup fresh strawberries, sliced according to size

To make the thyme tea, take 1 pint cold water and bring it to a boil (don’t use an aluminum pan).
Remove from heat and add 1 tablespoon dried thyme; cover and steep for about 10 minutes.
Strain into a clean jar and allow to cool.

When the tea is cool, take a large serving bowl, fill with ice, add all the ingredients, stir and serve.
Makes about 2 quarts.

Another beverage use for thyme is a Lemony Cold & Flu Tea with Sage and Thyme:
Squeeze half a lemon for juice, set aside. Boil 1 cup water, add 1 tablespoon chopped lemon peel, and a pinch of thyme and sage (fresh or dried).
Steep 15 minutes, strain. Then add the lemon juice and a small dab of honey.
Drink warm twice a day.

Another important variety of thyme for the kitchen which I only briefly mentioned is Lemon Thyme, Thymus x citriodorus, which is a hybrid of T. pulegioides (wild thyme or creeping thyme, and native to Europe) x T. vulgaris (although this hybridization is up for debate as current DNA evidence suggests that Lemon Thyme is it's own species).
There are several varieties including golden and variegated. This herb is yet another dimension of the pungent thyme flavor with a distinct lemony aroma and flavor.

And bees love it too; I have sat, captivated, watching the bees move amongst and between the flowering, shrubby plants, a quiet drone of cooperative effort all for the common good.
It made me hungry for cookies.

Lemon Thyme Cookies

2 ½ -3 cups unbleached flour
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup butter, soft
1/2 – 1 cup sugar (to taste)
2 eggs
3 tablespoons dried lemon thyme

Sift together the flour, cream of tartar and salt.
Cream the butter with the sugar, adjusting the amount of sugar to your liking.
Add egg and mix well; stir in lemon thyme. Add flour to butter mixture to make a dough stiff enough to roll into logs about 1½ -inches across, then wrap and chill at least 2 hours to overnight (very convenient).

When ready to bake, heat oven to 350-degrees F.
Slice dough logs crosswise into ½-inch slices.
Place on a greased cookie sheet with a little room for spreading, and bake for 10-15 minutes.
Cool on rack.
Enjoy these gems with a cup of lemon thyme tea.

A fun, crafty way to prepare thyme for kitchen use during the winter is to make a dried “bouquet garni”.
Using butcher’s twine, take a few springs each of fresh thyme and parsley, a sprig of fresh rosemary, and a bay leaf, and tie them rather tightly as they will shrink a bit, forming little herbal sprays, then hang or spread them somewhere dark and airy to dry for a couple weeks.
Store in brown bags until ready to use or give as gifts.

Thyme for Healing

Common thyme is a very useful remedy for relief from bronchitis and minor chest congestion, spasmodic cough, and general stuffiness. It can be used both internally and externally.
Thyme contains about 2.5% essential oil, most notably the volatile oil constituent thymol, which is a powerful germicide.
Thyme essential oil (up to 40% thymol) destroys some fungi, some bacteria (in vitro against Staphylococcus aureus), shingles virus (herpes zoster), and also mosquito larvae.
Many other herbs contain thymol, including caraway, basil, marjoram, cumin and mint.
Thyme essential oil also contains phenol, another antiseptic compound.
Thymol is found in many over-the-counter products including toothpaste, v***r rubs and Listerine mouthwash.

There are some precautions to take before using thyme as a home remedy.
Do not use thyme in therapeutic doses, or eat more than a pinch at a time such as for culinary use, during pregnancy.
NEVER use thyme essential oil internally.

That being said, using thyme is safe and healthful when used in the doses and amounts specified below.

A thyme tea or mild infusion is a specific remedy for bronchitis and chest congestion, helpful for headache accompanied by fever.
It can also be used as a decongestant for stuffy nose.

Simple Thyme Tea

Boil 1 pint water, remove from heat, add 1 tablespoon dried thyme herb, cover and steep for 10 minutes.
Strain and add a dab of honey to taste; have a hot cup at bedtime and be ready to sweat it out.

This tea can also be used as a gentle anti-spasmodic to help relieve period pain and other achiness.
Unsweetened, this mild tea can also be used as a mouthwash to help eliminate thrush.

Thyme can also be used externally, for many of the same reasons you’d use it internally.
For instance, antiseptic thyme infusion (1 ounce dried thyme to 1 quart of water, prepared the same as for tea except steeped for 20 minutes), or even a simple tea, is an excellent wash for minor wounds and abrasions.
Thyme is an excellent herb to use as a steam inhalant for congestion.
The infusion or tea also makes a good skin freshener.

Thyme can be used in the bath as a stimulating diaphoretic – it will make you sweat.
A good herbal bath combination for this includes thyme, lavender, comfrey and mint. Thyme also makes a nice healing bath for psoriasis and eczema when combined with comfrey root, oats (rolled oats or dried green “milky” oats) and marshmallow root or hollyhock root.

A decoction for the bath is made thusly:
Boil 1 quart of water, add about 2 handfuls dried herb or herb combination, cover and remove from heat; steep for about 20 minutes then strain into a tub of warm water, and slip in.

You can take the thyme infusion and use it to make a compress, which can then be applied to the lower back for sciatic pain.
To make a compress, simply take a soft towel or cloth, dip it into the very warm infusion, carefully wring out, then lay on the area affected; cover with another towel.
Keep the infusion warm and replace the compress (before it gets too cool) with another warm one until you you feel some relief, maybe 3 or 4 rounds.
This compress can also be used on the chest for coughs and on the abdomen or lower back for menstrual cramps.

You can use thyme to make an herbal hair rinse that I call “Scarborough Hair” which is an infusion of parsley for shine, sage for cleansing, rosemary as a tonic, and thyme as a mild antiseptic. Please note that this combination is best used on dark hair, and can also help reduce dandruff.

Thyme infusion can be used as a household cleaner.
Use this brew to wash sinks and faucets, doorknobs and light switches, during a bout of flu in the home.
It is safer than most anti-bacterial chemical sprays, and smells better too.
I like to use a few drops of thyme essential oil in a bucket of water for mopping floors too.

You can use thyme as incense as well, to fumigate and “cleanse” the air, physically and energetically.
A simmering potpourri using thyme will accomplish the same thing; as an aroma-therapeutic remedy, it will enhance physical stamina and reduce chronic fatigue and exhaustion.

© Doreen Shababy

The Wild & Weedy Apothecary

07/08/2025

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