Bacteria Fighter - Thyme

I didn't know this until I read it in a booklet that came with a copy of Good Life

Thyme is known as an antiseptic:  It contains thymol, also an ingredient in some mouthwashes.  One of Dr. Oz's favorite uses for this herb is this cough-suppressant recipe:  Place 4 Tbsp. of fresh or dried thyme in a saucepan; cover with 1 cup of boiling water; steep for 15 minutes; strain and add the juice of one lemon and 1/4 cup of raw honey.  Adults can take 1-2 Tbsp. every 3-4 hours.  This keeps in the fridge for up to a week.

Tame acne - Thyme can also fight the bacteria that causes acne.  Research found that a concentrated form of thyme zapped those bacteria better than benzoyl peroxide, the active ingredient in many acne products.  Some skin care products even contain one of the compounds in thyme.

Protect against cancer - the most exciting revelation about thyme has to do with its potential role in deterring cancer.  In preliminary research, one of the compounds it contains, called rosmarinic acid, has been found to help prevent tumor growth.

Cook smart - Fresh thyme adds dimension to soup, sauces, and salad dressings; toss it in at the end of cooking to best retain its flavor and healthy compounds.  Or steep the leaves in boiling water to make a refreshing tea.

Herbs and their Uses

Here is a quick guide to herbs, you can also Google cooking with herbs and
it will give you quite a few sites to look at.

Chives
Soups, salads, salad dressings, eggs, dips, vegetables, chicken, soft cheese
spreads, butters, white sauces, and fish.

English Thyme
Game, beef, soft cheeses, fish, chowders, pâté, vegetables, and tomato sauce

Tarragon
(French or Spanish)
Chicken, fish, eggs, tomato juice, butters (especially nice on steak),
vinegars, salads, mustards, sauces (hollandaise, béarnaise and tartar),
Soups (chicken, fish, mushroom and tomato) and marinades for fish, lamb or
pork.

Greek Oregano
Sauces (white and tomato), stews, soups, fish, lamb, pork, vegetables,
butters, and vinegars.

Rosemary
Beef, lamb, fish, poultry, stuffings, soups, stews, fruit cups, soups
(chicken, pea, and spinach), vegetables, and marinades.

Sage
Stuffings (for fish, poultry, and meat), pâté, eggs, poultry, pork, beef, lamb, pasta, cheeses (cheddar, cream, and cottage), sauces (brown and meat), soups (cream and chowder), beef stews, and vegetables.