Thymol is a terpenoid that has been found in T. vulgaris and has diverse biological activities.^1,2,3,4,5 It activates transient receptor potential vanilloid 3 (TRPV3) currents in HEK293 cells expressing mouse or human TRPV3 when used at a concentration of 500 µM.² Thymol is active against a variety of plant pathogenic fungi, including A. niger, A. ochraceus, Cladosporium, and F. oxysporum (MICs = 200, 125, 100, and 300 µg/ml, respectively).³ It is also active against the bacteria E. coli and S. aureus but not P. aeruginosa (MICs = 500, 500, and >1,000 µg/ml, respectively).⁴ Thymol inhibits lipid peroxidation in ox brain phospholipid liposomes by 45-82% when used at concentrations ranging from 0.067 to 0.664 mM and scavenges trichloromethylperoxyl (CCl3O2-) radicals.⁵ It also reduces inflammatory cell infiltration into the airway, decreases the levels of IL-4, IL-5, and IL-13 in bronchoalveolar lavage fluid (BALF), and prevents airway hyperresponsiveness in a mouse model of ovalbumin-induced allergic asthma when administered at a dose of 16 mg/kg.¹ Formulations containing thymol have been used as food flavorings, antiseptics, and pesticides.