THYME

WHAT IS THYME?

Taste: Earthy
Most Popular Use: Soups, stews, meat, vegetables

Thyme is a low shrub native to the Mediterranean and a member of the mint family. It grows in long, thin sprigs with tiny spear-shaped green leaves. We primarily use these leaves in cooking, though the stems can be used for seasoning a soup or braise if removed before serving.

A teaspoon or so of these leaves adds a pungent, woodsy flavor to dishes. Depending on the specific variety you use (and there are over 100 of them!), we might also get flavors of lemon, mint, caraway, or even orange. Thyme is an aromatic, meaning we use it as much for its aroma as for the flavor it gives our dishes, and is one of the herbs used in a classic bouquet garni.

HISTORY OF THYME

Thyme has been long known for its antiseptic properties, because of this thyme was burned after sacrifices to clear the temple. During the 15th and 17th century plagues thyme was an important property in combatting the plagues. During World War I thyme was an important antiseptic to the soldiers.

The name thyme means ‘fumigate’ it was used in the early days as incense. Saying someone smelt of thyme in Ancient Greek was one of the greatest compliments that could be given.

Roman soldier bathed in water infused with thyme as thyme was a symbol of courage; it gave them vigour and made them fearless.

In the Mediterranean region thyme was used in cooking because they believed it boosted their spirits. Thyme was historically used for ‘psychological problems such as shyness, nightmares and melancholy

NUTRITIONAL PROFILE

Thyme is an excellent source of vitamin C. It is a very good source of vitamin A (in the form of provitamin A carotenoid phytonutrients) as well as a good source of iron, manganese, copper and fiber.

THYME USES

Thyme is a main component of Herbes de Provence, a blend that also includes marjoram, rosemary, summer savory, lavender flowers and other dried herbs. Thyme is also typically included in the traditional bouquet garni, a bundle of herbs and aromatics used in making stocks and sauces. In its dried form, thyme is also a component of the basic sachet d'epices, which is also used to add flavor and aroma to stocks

HOW TO STORE?

Fresh thyme should be kept refrigerated, where it will keep for about a week. It can also be frozen on a baking sheet and then stored in zipper baggies in the freezer for up to six months.

In its dried form, thyme will keep for about six months in an airtight container in a cool, dry place. Thyme retains much of its flavor when dried. When substituting dry for fresh, use one-third as much dried thyme as you would use fresh. So if a recipe calls for 1 tablespoon of fresh thyme leaves, you'd use 1 teaspoon of dried thyme

COOKING WITH THYME

Whole sprigs of fresh thyme may be used when roasting meats and poultry or vegetables, but because of their tough, woody stems, the sprigs should be removed before serving.

The tiny leaves are easily removed from the stems by pulling the stems through your fingers from top to bottom, against the direction of the stems. Six average sprigs will yield about a tablespoon of leaves.

If just the leaves are used, they can be given a quick chop or simply added to the recipe whole. The leaves may also be lightly crushed before adding them, which releases the volatile, flavorful oils.

HEALTH BENEFITS

Thyme has a long history of use in natural medicine in connection with chest and respiratory problems including coughs, bronchitis, and chest congestion. Only recently, however, have researchers pinpointed some of the components in thyme that bring about its healing effects. The volatile oil components of thyme are now known to include carvacolo, borneol, geraniol, but most importantly, thymol.

Significant Anti-Oxidant Protection of Cellular Membranes

Thymol—named after the herb itself—is the primary volatile oil constituent of thyme, and its health-supporting effects are well documented. In studies on aging in rats, thymol has been found to protect and significantly increase the percentage of healthy fats found in cell membranes and other cell structures. In particular, the amount of DHA (docosahexaenoic acid, an omega-3 fatty acid) in brain, kidney, and heart cell membranes was increased after dietary supplementation with thyme. In other studies looking more closely at changes in the brains cells themselves, researchers found that the maximum benefits of thyme occurred when the food was introduced very early in the lifecycle of the rats, but was less effective in offsetting the problems in brain cell aging when introduced late in the aging process.

Thyme also contains a variety of flavonoids, including apigenin, naringenin, luteolin, and thymonin. These flavonoids increase thyme's antioxidant capacity, and combined with its status as a good source of manganese, give thyme a high standing on the list of anti-oxidant foods.

Time's Up for Microbes with Thyme

The volatile oil components of thyme have also been shown to have antimicrobial activity against a host of different bacteria and fungi. Staphalococcus aureus, Bacillus subtilis, Escherichia coli and Shigella sonneiare a few of the species against which thyme has been shown to have antibacterial activity.

For thousands of years, herbs and spices have been used to help preserve foods and protect them from microbial contamination, now research shows that both thyme and basil contain constituents that can both prevent contamination and decontaminate previously contaminated foods. In these studies, published in the February 2004 issue of Food Microbiology, researchers found that thyme essential oil was able to decontaminate lettuce inoculated wth Shigella, an infectious organism that triggers diarrhea and may cause significant intestinal damage. In addition, washing produce in solution containing either basil or thyme essential oil at the very low concentration of just 1% resulted in dropping the number of Shigella bacteria below the point at which they could be detected. While scientists use this research to try to develop natural food preservatives, it makes good sense to include thyme and basil in more of your recipes, particularly for foods that are not cooked such as salads. Adding fresh thyme and/or basil to your next vinaigrette will not only enhance the flavor of your fresh greens, but will help ensure that the fresh produce you consume is safe to eat.(March 25, 2004)

A Nutrient-Dense Spice

The range of other health-supportive nutrients found in thyme is also impressive. This food emerged from our food ranking system as an excellent source of vitamin C, a very good source of vitamin A, and a good source of iron, manganese, copper, and dietary fiber.

HOW TO ENJOY

Add thyme to your favorite pasta sauce recipe.
Fresh thyme adds a wonderful fragrance to omelets and scrambled eggs.
Hearty beans such as kidney beans, pinto beans and black beans taste exceptionally good when seasoned with thyme.
When poaching fish, place some sprigs of thyme on top of the fish and in the poaching liquid.
Season soups and stocks by adding fresh thyme.

FLAVORS

Thyme has a piney and peppery taste with bitter, slightly lemony and minty notes

AROMAS

Thyme has an herbaceous and slightly floral aroma. It loses its aroma quickly with heat

PAIRING

Thyme is at home in Mediterranean dishes and pairs perfectly with fish, chicken, tomatoes, lemon and wine.

GROWING

Growing thyme attracts bees. It is hard to grow in more tropical areas that are warm and humid. It is best to cut thyme back hard after flowering, if not the plant may become too depleted. To grow thyme use well drained soil. It is best to plant time during late spring in an area that provides full sun.

Regular harvesting of the plant promotes further growth so it is best to pick sprigs off as often as you may need them.

Thyme is a perennial plant, though after 3 year the plant does become woody and has a higher chance of becoming diseased, so it is best to replace

RECIPE