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'Variegata' - Golden lemon thyme. Cultivars are selected for foliage color, and aromas of different citrus fruits. The following are sold by various nurseries, often under the synonyms, so scientific naming is not reliable: Lemon Supreme [6] — Light mauve flowers on vigorous plants with much richer lemon scent than that of most lemon thymes.
Thymol (also known as 2-isopropyl-5-methylphenol, IPMP), C 10 H 14 O, is a natural monoterpenoid phenol derivative of p-Cymene, isomeric with carvacrol.It occurs naturally in the oil of thyme, and it is extracted from Thymus vulgaris (common thyme), ajwain, [4] and various other plants as a white crystalline substance of a pleasant aromatic odor and strong antiseptic properties.
Lemon water might have certain benefits and nutrients, but it's not a cure-all. "If adding lemon to water makes people drink more water, then that is certainly a positive. But if a person hates ...
Dried thyme is widely used in Armenia in tisanes. [13] Depending on how it is used in a dish, the whole sprig may be used, or the leaves removed and the stems discarded. Usually, when a recipe mentions a bunch or sprig, it means the whole form; when it mentions spoons, it means the leaves. It is perfectly acceptable to substitute dried for ...
There are many forms in which herbs can be administered, the most common of which is a liquid consumed as a herbal tea or a (possibly diluted) plant extract. [26] Herbal teas, or tisanes, are the resultant liquid of extracting herbs into water, though they are made in a few different ways.
Kapor tea, dried leaves of fireweed; Kelp tea, East Asian tea made from kelp, known as konbu-cha in Japan; Kuzuyu, a thick white Japanese tea made by adding kudzu flour to hot water; Labrador tea, made from the shrub by the same name, found in the northern part of North America; Lavender tea [29] Lemon balm; Lemon and ginger tea; Lemongrass tea ...
Water-pepper, smartweed (Polygonum hydropiper) Wattleseed (from about 120 spp. of Australian Acacia) Wild thyme (Thymus serpyllum) Wintergreen (Gaultheria procumbens) Wood avens, herb bennet (Geum urbanum) Woodruff (Galium odoratum) Wormwood, absinthe (Artemisia absinthium)
Za'atar is traditionally dried in the sun and mixed with salt, sesame seeds and sumac. [35] It is commonly eaten with pita, which is dipped in olive oil and then za'atar. [35] When the dried herb is moistened with olive oil, the spread is known as za'atar-wu-zayt or zeit ou za'atar (zeit or zayt, meaning "oil" in Arabic and "olive" in Hebrew). [18]
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