Garden Variety Thyme.
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Antioxidants: 4-Terpineol, alanine, anethole, apigenin, ascorbic acid, beta carotene, caffeic acid, camphene, carvacrol, chlorogenic acid, chrysoeriol, eriodictyol, eugenol, ferulic acid, gallic acid, gamma-terpineneisochlorogenic acid, isoeugenol, isothymonim, kaempferol, labiatic acid, auric acid, linalyl acetate, luteolin, methionine, myrcene, myristic acid, naringenin, oleanolic acid, p-coumoric acid, p-hyroxy-benzoic acid, palmitic acid, rosmarineic acid, selenium, tannin, thymol, tryptophan, ursolic acid, vanillic acid.
Unhappy Meals, Michael Pollan, New York Times, 2007
There are more species of fungi, bacteria and protozoa in a single scoop of soil than there are plants and vertebrate animals in all of North America!
If every U.S. citizen ate just one meal a week (any meal) of locally and organically raised meats and produce, we would reduce our country’s oil consumption by over 1.1 million barrels of oil every week!
Barbara Kingsolver, Animal, Vegetable, Miracle. 2007
People who experience hands-on learning in how to grow and harvest their own vegetables will want to eat them, now and later in life.
The values and lessons cultivated in the garden are the values and lessons that cultivate a healthy and sustainable future…