Herbs & Spices
About Thyme - Thymus vulgaris
It is said that the botanical name Thymus is connected with the Greek word thymon, meaning “to fumigate,” as thyme was used for incense in temples. Another derivation is from the Greek thymos, which signifies courage and strength, the plant being held in ancient and medieval days to be a great source of invigoration, its cordial qualities inspiring courage. Vulgaris means “vulgar” or “common.”
Thyme is a member of the mint family that was originally grown as a decorative rather than a culinary herb in the Mediterranean. It was used by the Sumerians as long ago as 3500 B.C. History notes that warriors took thyme-infused baths before going off to battle and ladies embroidered thyme sprigs on their soldier’s tunics.
Thyme has woody stems and small, oval, gray-green leaves. There are more than one hundred varieties of thyme, all developed from wild thyme (T. serphyllum). Each looks slightly different and has its own flavor and aroma. There are even thymes that taste and smell like lemon, mint, pine, licorice, caraway and nutmeg.
Fresh thyme leaves smell resinous and sweet, and have a bright, sharp taste. The strong aromatic flavor of thyme can easily overpower other flavors, so it should be used with discretion. Thyme compliments vegetables of the cabbage family and also goes very well with eggplant, potatoes, tomatoes and zucchini. Thyme also improves the digestion of food, so it is often used with fatty meats, such as lamb or pork, and with bean dishes.
Storage
Fresh thyme may be refrigerated for a few days in a plastic bag. Do not wash ntil you are ready to use it. For longer storage, thyme may be frozen or dried: to reeze, rinse and dry thoroughly, and place in an airtight container; to dry, tie sprigs together with string and hang upside down in a dark, cool spot.
Preparation Tips
Thyme blends well with and enhances other herbs, so try it in soups, stews and herbed omelets.
Steep thyme leaves in hot water to make thyme tea.
Add to the pan when roasting root vegetables.
Place 1/2 an onion and a clove or two of crushed garlic in the cavity of a whole roasting chicken. Add a couple of sprigs of thyme, along with sprigs of fresh parsley, sage and rosemary. Rub a thin layer of olive oil over the skin, season with salt and pepper, and roast the chicken in a 350 degree F. oven for 1 to 1 1/2 hours, or until juices run clear. The result is wonderful, succulent herb-roasted chicken.
Use fresh thyme to flavor olive oil: add a few sprigs to a small bottle of olive oil. Store for at least 3 weeks for the flavor to infuse the oil. Use the oil for salads or drizzle over roasted potatoes or other vegetables.
Sources: “Whole Foods Companion,” Dianne Onstad, 2004 and “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.
Nutrition Facts
Small amounts of thyme do not provide significant nutrition. However, the herb contains volatile oils which irritate the gastrointestinal lining, thus stimulating the production of gastric fluids, which in turn aids digestion.
(1 teaspoon fresh thyme)
Calories 1
Saturated Fat 0% RDA
Cholesterol 0g
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A 1% RDA
Vitamin C 2% RDA
Vitamin B6 3% RDA
Iron 1% RDA
Calcium 0% RDA
Manganese 1% RDA
Source: www.nutritiondata.com.
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