A delicate looking herb with a penetrating fragrance, thyme is a wonderful addition to bean, egg and vegetable dishes. Along with fresh sprigs of parsley and bay leaves, thyme is included in the French combination of herbs called bouquet garni used to season stock, stews and soups.
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.
Thyme is taken by mouth for bronchitis, whooping cough, sore throat, colic, arthritis, upset stomach, stomach pain (gastritis), diarrhea, bedwetting, a movement disorder in children (dyspraxia), intestinal gas (flatulence), parasitic worm infections, and skindisorders. It is also used to increase urine flow (as a diuretic), to disinfect the urine, and as an appetite stimulant. Some people apply thyme directly to the skin for hoarseness (laryngitis), swollentonsils (tonsillitis), sore mouth, and bad breath.
How to Store/Prepare:
Dried thyme should be stored in a cool, dark place for up to 6 months.
A Few Quick Serving Ideas:
- 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.
Matches Well With:
Beef, carrots, chicken, figs, fish, goat cheese, lamb, lentils, onions, peas, pork, potatoes, soups, tomatoes, venison.