Thyme for you
Thyme for you
By: Edna McCallion
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Posted by editor Tue Sep 26, 2006 16:57:32 PDT
Viewed 868 times
0 responses 0 comments Thyme is an herb with several hundred species. You can fill your garden with thyme plants that look, smell and taste different from one another. Thymus vulgaris, (garden thyme) is the standard for cooking. It tastes like a peppery cross between clove and oregano. Some tasty variations are lemon, lime, caraway, and nutmeg. The creeping thymes, which carpet the ground with a profusion of flowers, are for ornamental use.
Fossil remains from five million years ago show imprints of recognizable thyme species. Over this long time period it has diversified. Thymus vulgaris can have bisexual flowers, which encourage cross-pollination and variation among the offspring. These factors make this fascinating plant’s multiformity more understandable.
The Romans flavored cheeses and liqueurs with it, while the Greeks applied it as an antiseptic to wounds. French, Spanish, and Italian shepherds for generations have grazed their sheep on hillsides of thyme to flavor the meat. During WW1 its essential oil served as a battlefield antiseptic.
Thyme is a perennial in Tehachapi. It bursts forth in the spring and often persists through the winter. Thymus vulgaris grows to about fifteen inches high and two feet wide. It has whorls of tiny pink, white or lavender flowers. If you cut it back before it flowers it will rebloom and be less woody. This is also a good time to dry or freeze the leaves for later use.
Most thyme species do well with six hours of sun a day, good drainage, and average water. A mature ground cover of wooly or mother of thyme can be used as a “lawn substitute” if traffic is light. It further serves in the garden by repelling white flies and attracting bees so important for pollination.
Culinary experts agree that thyme effectively marries other flavors without overpowering them. I use it often because it is so versatile. It adds pizzazz to a dish that is missing “something.” Try some the next time your recipe needs a slight adjustment. Typical of most herbs, you need three times as much of the fresh as the dry. The general rule is one tablespoon of fresh, or one teaspoon of dried, for a recipe that serves four people. It adds piquancy to stuffings, soups, stews, meats, vegetables, eggs, cheeses and butter. Lemon thyme adds a spark to fish, chicken and sugar cookies. What more can it do to please the cook?
Are you in need of a natural source of iron? The USDA reports that there are about five milligrams of iron in a tablespoon of dried thyme. It is also rich it vitamin A, potassium and magnesium. It aids digestion and stimulates poor appetites due to the presence of flavonoids.
The volatile oil in thyme contains thymol and carvacrol. These components are responsible for the herbs potent medicinal actions. If you are taking medications or receiving treatment, check with your caregiver about the possible contraindication. Ingesting large amounts of thymol is not recommended if you are pregnant. The amount of thyme used in cooking is not a safety concern.
The essential oil has antiseptic and antibacterial qualities, which make it indispensable in the cosmetic industry. It is utilized in the production of toothpaste, mouthwash, soap, detergents, colognes and lotions. Its antispasmodic and anti inflammatory qualities make it essential in cough drops and inhalants.
Thymus is a large family of plants that has proven itself resilient, tasty and very useful. Such variety has to please the gardener, cook and natural health enthusiast. I am sure there is at least one plant suited to your needs and interests. What thyme is it?
Thyme tea
Pour one cup of boiling water over one teaspoon of dried, or one tablespoon of fresh thyme leaves.
Cover and steep for five minutes. Strain and add sweetener to taste.
Drink a cup for pleasure or a cup before meals to stimulate appetites.
Without sugar this tea can be used to treat insect bites.
Thyme potatoes
One tablespoon of fresh lemon, caraway or garden thyme leaves
Three peeled and minced garlic cloves
Two pounds of small, washed potatoes (peeling and cutting are optional)
One half cup of chopped onions
Two tablespoons each of butter and olive oil
One cup of vegetable broth
Salt and pepper to taste
Lightly fry the onions and garlic in the butter and oil. Add the potatoes. Add the broth, and thyme. Cover and simmer over low heat for about thirty minutes. Shake the pan occasionally for even cooking.
Thyme your way
Add one tablespoon of fresh or one teaspoon of dried thyme to your favorite recipe for: meatloaf, stuffing, soup, stew, casserole, gravy and deviled eggs. Enjoy your adventure in thyme.
Send your thymely comments to me at my Web site herbbassket.net or at tehachapinews.com. The paper regrets it did not put the photo of the Ligurian farmer in the paper with the column Basil at its Best” last month. You will find it in color on my Web site under column. Enjoy an hebalicious month.
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