Thyme
Thyme is a fragrant herb with thin, woody stems and small leaves. It belongs to the mint family Lamiaceae. Although it is native to Eurasia, thyme is cultivated across the world. It is used in a number of cuisines, including European, British, Mediterranean, African, and Latin and Central American. Common and lemon thyme are the two varieties that are mainly used in cooking. Unlike common thyme which has an herbal flavor, lemon thyme adds a distinctive flavor and aroma of lemon to the food.
FRESH VS DRIED THYME
Fresh thyme leaves are so small that they usually require no chopping. They can be added to a recipe whole with the stem, or the leaves can be removed from the stem and then sprinkled into a dish. If a recipe calls for a sprig of thyme, the leaves and stem should be kept intact. However, when fresh thyme is mentioned in a recipe, the leaves need to be pulled off of the stem. Unlike other fresh herbs, fresh thyme is generally added early on in the recipe so that the flavor is infused in the dish. Fresh thyme retains its flavor and aroma for 1–2 weeks when refrigerated.
Dried thyme can be used as a substitution for fresh thyme. While using dried thyme, only one third of the volume of fresh thyme is used as the flavor of dried thyme is much stronger than that of fresh thyme. Like other dried herbs, dried thyme is also added in the beginning of the recipe. When stored in an air-tight container, away from heat and light, dried thyme can retain its flavor for up to one year.
BENEFITS OF THYME
Thyme is not only a culinary staple, but also has an impressive range of uses. It is a good source of fiber, vitamin A and C and contains small amounts of copper, iron and manganese. Thyme essential oil is used as a natural remedy for cough and cold. Due to its antiseptic and anti-fungal properties, thyme is a common ingredient in mouthwash. It is also included in potpourri and deodorants.
THYME IN COOKING
Thyme is generally used as a seasoning in savory dishes like roasted vegetables and meat and in savory baking. It is used to add flavor and depth to marinades, teas, soups and stocks. Thyme pairs well with meat, tomatoes and cheese. Moreover, it is used to flavor cheese and lentils. Since it goes well with eggs, thyme is an excellent addition to omelets. It is a popular seasoning for lamb and poultry dishes in Mediterranean cuisine.
RECIPES USING THYME
Roasted Potatoes with Thyme
Ingredients
· 2 pounds chopped medium red potatoes
· 3 tablespoons olive oil
· 2 teaspoons garlic powder
· 1 teaspoon salt
· Fresh ground black pepper
· 1 tablespoon chopped fresh thyme or lemon thyme
· Optional: 1 clove fresh garlic, lemon wedges, shredded Parmesan cheese
Method
1. Preheat the oven to 425 degrees Fahrenheit.
2. Wash the potatoes, then slice them in half (for baby potatoes) or dice them into 1/2-inch cubes.
3. In a large bowl, stir together potatoes, olive oil, garlic powder, salt, and several grinds of fresh ground black pepper.
4. Line a baking sheet with parchment paper. Spread the potatoes in an even layer on the sheet cut and make sure they are side down. Roast for about 30 to 35 minutes without stirring until browned, depending on the size of the pieces. (To step up these potatoes, remove from the oven at 15 minutes and toss with ½ cup shredded Parmesan cheese.)
5. Remove the potatoes from the oven and toss with the fresh thyme. For a more forward garlic flavor, grate the fresh garlic onto the pan with another drizzle of olive oil and use a spoon to gently toss it all together (separating any grated garlic that clumps together). You can also spritz with lemon wedges for a tangy flavor.
Lemon Thyme Sauce
Ingredients
· 1 TB butter
· 1 tsp garlic paste OR 1 medium garlic clove, minced
· 3–4 fresh thyme sprigs OR about 1 tsp dried thyme
· 1/2 cup broth or stock of choice
· 1 tsp lemon juice
· 1 1/8 tsp cornstarch
· 1/8 tsp crushed red pepper flakes
· Add salt and black pepper to taste
· Lemon zest, optional
Method
1. In a small skillet on low-medium heat, add the butter, garlic, and thyme. Sauté for 1–2 minutes.
2. Next, pour in the broth or stock and squeeze in the lemon juice. Allow the broth to simmer until it reduces by half, about 7–10 minutes.
3. While the broth is reducing, combine the half and half and cornstarch to make a slurry.
4. Add the slurry to the reduced stock and stir the sauce until it creates a creamy consistency, about 4–5 minutes. Add the red pepper flakes and lemon zest, if desired, at this stage. To make sure the sauce is the right consistency, coat the back of a spoon and run your finger down the middle. A clean streak should be made that does not drip. Once this is achieved, remove the skillet from the heat to prevent the sauce from thickening any further. Remove the thyme stems before serving.
5. Drizzle the sauce over fish, chicken, or protein of choice and serve with your favorite vegetables.
Thyme Tea
Ingredients
· 8 to 10 fresh thyme sprigs (standard or lemon thyme)
· Boiling water
Method
1. Bring the water to a boil.
2. Wash the thyme thoroughly.
3. Place the thyme sprigs in a mug, and pour over the boiling water. Allow the thyme to steep for 5 minutes. Remove the thyme and enjoy. (Alternate method: If you prefer, you can also chop the thyme leaves and place them in a tea strainer before steeping.)
Garlic and Thyme Chicken
Ingredients
· 2 lbs (1 kg) chicken thighs
· Salt
· Ground black pepper
· Cooking spray
· 1 tablespoon olive oil
· 2 heads garlic, top trimmed off
· 1 cup chicken broth
· 1/3 cup heavy whipping cream
· 10 sprigs thyme
· Salt to taste
· 2 dashes cayenne pepper, optional
· 1 squirts fresh lime juice
Instructions
1. Season both sides of the chicken thighs with salt and pepper. Grease the skillet with a little cooking spray and pan-fry the chicken thighs until both sides turn crispy and golden brown. Set the chicken aside and discard the oil from the skillet.
2. Add the olive oil to the skillet and add the garlic and sauté. Add the chicken broth, cream and thyme, stir to combine well. Add the chicken, salt and cayenne pepper (if using) and lower the heat to simmer, turning the chicken a couple of times so they are completely cooked through. Squirt some fresh lime juice on the chicken, serve immediately.
Substitutes for Thyme
Since thyme’s flavor is similar to that of rosemary, sage, oregano, and dried basil, all of these can be used as a substitute for thyme in the recipes.
Sources
https://www.britannica.com/plant/thyme
https://www.acouplecooks.com/thyme-recipes/
https://en.wikipedia.org/wiki/Thyme
https://www.thespruceeats.com/what-is-thyme-1328646
https://www.thespruceeats.com/all-about-thyme-996135
https://quisinequeenb.com/light-creamy-lemon-thyme-sauce/#mv-creation-43-jtr
https://rasamalaysia.com/creamy-garlic-thyme-chicken/
https://www.healthline.com/health/health-benefits-of-thyme
https://www.gardeningknowhow.com/wp-content/uploads/2011/09/harvesting-thyme.jpg
