Thyme, rosemary, basil, savory, sage and lavender belong to the Lamiaceae family and produce essential oils.

Thyme (Thymus vulgaris)
In addition to its culinary virtues, thyme is used in hot-water-infusions against respiratory tract infections, as a disinfectant for mouth ailments, as an inhalent for respiratory rhinitis, to improve digestive disorders and as a marinating element in alcohol (farigoule), "Leave it, don't remove it!"

Rosemary (Rosmarinus officinalis)
There are more than 150 varieties and some can grow up to 2m high. The food variety can be grown in gardens. It is a melliferous plant (enabling the production of Rosemary Honey or Narbonne Honey) used in maritime medicine since the 18th century (having choleretic, antibacterial, antiasthenic, antispasmodic, antioxidant properties). Its hot-water-infusions are sometimes used to flavour desserts. The essence has been used in perfumery since the 17th century but the oil may trigger convulsions.