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Thyme has a long history of use that dates back as far as 2750 BC with Sumerian cuneiform tablets suggesting that Thyme be dried and pulverized with pears, figs and water for use as a poultice. Thyme has been readily used as a culinary spice in chowders, stews, sauces and stuffing. Thyme grows in many regions around the world, but prefers dry, rocky soil. It is cultivated commercially in Europe, especially Hungary, Turkey and German. Thyme has long been used to support the immune system and support surrounding mucous membranes. A component of Thyme, thymol, has been well studied for its microbial benefits, specifically in mouthwashes, gargles, cough drops and vapor rubs. Thyme also has digestive supportive properties, has naturally occurring antioxidants, and supports healthy levels of inflammation.