Thyme for flavour
photo: Creative Commons, Living in Monrovia's photostream
Thyme has it all – looks, an easy going nature, a deliciously warm aroma, a pungent, complicated flavour, and its easy to grow.
A member of the mint family, thyme is a perennial evergreen shrub, whose sometimes woody stems are covered with small, gray-green to green leaves. Its small, two-lipped flowers range in colour from pale pink to purple and bear quadruplet nutlet fruits. The entire plant is aromatic.
In the kitchen, thyme can be added to stuffings, sauces, pickles, stews and soups. The Spanish infuse it in the pickle brine they use to preserve their olives. When dried, thyme retains its flavour better than many other herbs. As a general rule, use one third as much dried as fresh – a little less if it is ground. Thyme is best known as one of the primary components in a classic bouquet garni. When combined with fresh sprigs of parsley and leaves of bay, it will enliven and give depth to the flavor of soups, stews and sauces. When cooking with thyme be sure to add it early in the process so the oils have time to be released, increasing its flavour.
The dried flowers have often been used in the same way as lavender, to preserve linen from insects.
There are over one hundred varieties of thyme, with the most common being Garden Thyme and Lemon Thyme. The many types are so close in appearance, it is often difficult to tell the difference between them.
Common or garden thyme is the variety people are most familiar with. A shrubby perennial that grows six to twelve inches, its narrow, pale grey-green leaves have a pungent, woody aroma. A native of the Mediterranean, it grows in areas where there is plenty of sun and good drainage. Drought conditions tend to concentrate the oils, producing a more potent herb.
Lemon thyme is a compact, upright shrub that grows to about twelve inches. Its leaves are tiny and heart shaped, ringed with a splash of yellow. It has a bit of a citrusy tang, but is milder than most other varieties. This makes it a natural choice for seasoning seafood dishes and even sweets. The citrus flavor also helps to lighten fatty dishes. The natural, volatile oils also work as a digestive aid. It is a favorite in aroma therapy for treating asthma.
photo: Creative Commons, graibeard's photostream
The name Thyme was given to the plant by the Greeks as a derivative of a word which meant to fumigate, because of its use as incense, its balsamic odour, and its sweet smell. Some believe the name was derived from the Greek word thumus, signifying courage, the plant being considered in ancient and medieval times to be a great source of invigoration, its cordial qualities inspiring courage. Among the Greeks, thyme denoted graceful elegance; ‘to smell of Thyme’ was an expression of praise, applied to those with admirable style.
This graceful and delicate, yet undemanding herb is a friend to the garden and the kitchen.
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