Thyme for herbal tea or cooking - Aiguebelle Abbey
Thyme selected and packaged by the monks of Notre Dame d'Aiguebelle Abbey, located in Drôme.
It can be used for cooking or as an infusion since thyme is suitable for grilling, game, garnished bouquets, short broths.
It is also used in the preparation of pâté terrines or marinades.
It is traditionally recognized as a tonic, taken in infusion, thyme also promotes a good digestive and respiratory balance.
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Net weight: 50g
Aiguebelle was founded in 1137, on the borders of Dauphiné and Provence, by the monks of Morimond, fourth daughter of Cîteaux founded in 1115 in Champagne. The monastery is built in an isolated valley, as the Cistercian tradition wanted, at the confluence of three streams, hence the name of "beautiful waters", Aiguebelle. In the 12th century, the monastery benefited from donations from neighboring lords and considerably increased its domain: it owned land up to the foot of Mont Gerbier-de-Jonc. From the XIV ° century, the tests will multiply: Hundred Years War, black plague, fall of vocations, especially of the lay brothers who maintained the barns and the grounds. Most possessions are leased. After 1515, the abbots were no longer elected by the monks but appointed by the king: they were the commendatory abbots, outside the monastery and who therefore did not always care about the needs of their monks or the fervor of their community. When the monks dispersed in 1791, there were only three. The monastery was then looted and sold as national property. Its distance from the roads will save it from demolition.
Prepared and packaged by the monks
Roman chamomile: scents frangipane cream or fruit cooked in syrup. It is widely used in the making of aperitif wines. Before meals, in infusion, it restores appetite.
Lavender (or lavandin): scents bath water. It scents ice creams or creams, summer fruit salads or refreshed red fruits, mixed with a lavender custard. In infusion, it is effective in promoting digestion.
Spearmint: tabbouleh flavor, salad, sauces, exotic dishes, tea. It is refreshing and invigorating, and is taken as an infusion.
Rosemary: suitable for mutton and lamb meats. It’s the barbecue spice. It flavors grilled meat or fish, sauces, ratatouille, tomato sauce and bouquets arnis. Stimulant and digestive taken in infusion.
Sage: two or three leaves are used for grilled meats and pork, veal cutlets, simmered poultry and bean dishes. A twig cooked with a tomato sauce neutralizes the acidity. Beneficial to help digestion. In infusion, it is stimulating.
Thyme: suitable for grilling, game, pâté terrines, garnished bouquets, court-bouillons, marinades. Traditionally recommended as a tonic and digestive, for the respiratory tract (in infusion).
Lime tree: ideal for sleeping and calming nervousness.
Fragrant verbena: flavor hot or iced drinks and pastries. In concentrated infusion, it is used in the composition of ice creams, sorbets and sweet sauces. A few leaves macerated in a fruit salad bring an original note. The infusion advantageously replaces coffee at the end of meals because it is digestive and prevents nausea. It also helps to clear the airways.
Other herbal teas available: Respiratory - Circulatory - Slimming