An easy way to soothe stress is to take a big whiff of thyme, which may be part of the reason Greeks burned it as incense during antiquity. A cousin of the mint family that grows easily in most climates, thyme’s woody stems sprout delicate leaves that contain antiseptic properties and a strong herbal scent. They are a staple in the French herb bundle bouquet garni and the Mediterranean’s za’atar blend.
About Spicewalla
In 2009, Meherwan Irani quit his day job in sales to open his first restaurant – Chai Pani, a unique Indian street food joint in downtown Asheville. Whether it was a midlife crisis or a stroke of genius is debatable. Since then, the self-taught chef has opened four restaurants, one bar, and now, Spicewalla. With four James Beard Award nominations for Best Chef in the Southeast under his belt, he’s finally confident this might just be working out. His restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Saveur, USA Today, and Bon Appétit, among others.