Tyme

Thyme

Thyme is a native to Europe, North Africa and Asia. The stems tend to be long and narrow even wire like. The leaves are an oval shape arranged opposite of each other on the stem. When they flower their flowers are dense terminal heads they are usually white, pink or purple in color.

History of Thyme

The ancient Egyptians used thyme in embalming. The ancient Greeks used thyme in their baths and burnt it as incense in the temples. They believed that thyme was a source of courage. It was said that the Romans spread thyme throughout Europe as they would purity a rooms. In the middle ages it was said that they would place it under their pillows as a sleeping aid and to ward of nightmares. Also the women would give the knights and warriors gifts of thyme to bring them courage in battle. Thyme was also used as an incense and place on the coffin during the funeral it was to assure them a passage to the next life.

Cultivation

Thyme likes a hot and sunny area with good drained soil. It usually planted in the spring it is a perennial. It is widely grown for it strong flavor. It is also a hardy plant it can withstand droughts. It also can be used in it dried form it keeps it flavor well.

Culinary Uses

Thyme is used in most Spanish, French, Italian and Turkish cuisines. Thyme is usually used to flavor meats, soups, and stews. It is mostly used when cooking lamb, tomatoes and eggs. Thyme is not an overpowering herb in French cooking it is usually combined with bay and parsley which is called bouquet gami or herbed de provence. Thyme is used in either dry or fresh form, the fresh form is more flavorful but is less convenient it usually only lasts about 1 week. Thyme retains its flavor dried better than many other herbs. Dried, and especially powdered thyme occupies less space than fresh, so less of it is required when substituted in a recipe. As a rule of thumb, use one third as much dried as fresh thyme - a little less if it is ground.

Fresh, Dried or Power

Thyme is sold in 3 types of forms fresh, dried or power. Fresh is more flavorful then dried or powered but it is less convienct since its self life is less then one week. While in the summer months thyme can be found almost everywhere. Fresh thyme is sold in bunches of sprigs, a sprig is a single branch snipped from the plant. If a recipe does not say fresh or dried it usually means fresh. To take the leaves off of a sprig you hold the sprig at the end and run your fingers to the top and the leaves will just come off, then the leaves are usually chopped to put in recipes.



Thyme keeps it flavor when dried better then some other herbs. When using dried or powered you need to use less then you would if you were usuing fresh. Thyme is a slow release herb just like bay so you need to add it at the beginning of a recipe not at the end to get the full effect of the herbs flavor.


Medical uses

The oils in Thyme are thymol which is an antiseptic which is the main ingredient in Listerne mouthwash. Before modern antiseptics is was used to medicate wounds, it is known for fighting fungus that is commonly found in toenails. It also can be using for fighting coughts and bronchitis by infusing the herb with tea and drunk. It can also help when you have a sore throat by boiling thyme in water then letting it cool then you gargle with it 3 times a day for about 6 days. The inflammation in your throat should dissappear within 2-5 days.