Note 556 — Chapter III · FOOD OF HOMERIC TIMES—MEAT, FISH, ETC.
Reading edition
Il. ι. 214. In later times it was customary to bruise thyme small, and mingle it with salt to give it a finer flavour. Aristoph. Acharn. 772. Suid. v. θυμιτίδων ἁλῶν. t. i. p. 1336. b.