A Good Thyme
A Good Thyme
‘“What is it, screech owl?” Geno asked. The screech-owl did not move his bright eyes. ‘I met a compatriot of mine this evening,’ he said crustily, ‘who advanced a thesis which I am determined to disprove. I have sat here all night and I am convinced the fellow is a humbug.’ ’What did he say?’ inquired Geno, impressed despite himself by such an ardent pursuit of learning. ‘He made the statement, “Thyme flies,” the owl said with some rancor. He shuffled his feet with restrained fury. ‘I have sat here all night and I am prepared to stake five white mice against a grain of corn that thyme does not fly, My dear Geno, it is obvious that it is not even equipped with the machinery with which to fly! Look at it. Do you even see the faintest trace of a wing?’ Geno examined it. He took an experimental mouthful of it. ’It may not fly,” he said at last, ‘but it makes pretty good eating!’
from Felix Salten’s book Bambie’s Children
A lovely pot of tangled thyme is an inspiration to any home cook. This aromatic herb slowly disperses its strong, unique flavor and is ideal in smooth, creamy sauces; soups; dressings; stuffings; pickles; and stews. Stir thyme into melted butter and drizzle over steamed vegetables, or use to baste fish and turkey. Thyme also tastes especially well with eggs, tomatoes, poultry, and lamb.
Throughout much of history, however, thyme has been known not for it culinary gifts, but for its medicinal properties and its symbolic and superstitious uses. The Ancient Egyptians used this herb in their famous embalming process. The Ancient Greeks used thyme in their baths and burnt it as incense in their temples, believing it to be a source of courage. For them, "to smell of Thyme" was considered an "expression of praise, applied to those whose style was admirable." (Mrs. M. Grieve, "A Modern Herbal") The Romans spread the use of thyme throughout Europe and, according to Huxley, Medieval Europeans placed it beneath their pillows to promote sleep and ward off nightmares. It was customary for the women of this time to gift their knights and warriors with this emblem of activity, bravery, and energy - usually scarves with embroidery of a bee hovering over a sprig of thyme. These superstitious people also placed thyme on coffins during funerals, believing it to ensure passage into the next life. Later, Southern French Republicans would send each other tufts of wild thyme as a summons to their radical meetings.
Even today, thyme is a recognized antiseptic and is used in tinctures, salves, and steam inhalations to treat respiratory infections. Thyme tea is traditionally given to Jamaican mothers soon after birth, to encourage uterine contractions and speed the delivery of the placenta, though some dispute that it actually causes the opposite. The dried leaves are used in sachets and the oils are used to scent soaps. The dried flowers are used to repel insects from linen, in the same way as lavender.
Thyme, however, is now also a popular herb for cooking. It has a warm, pungent taste and is a favorite in French, Italian, Caribbean, and Middle Eastern cuisines. It is one of the herbs in the "boquet garni" and the one of the "herbes de Provence." There are a variety of cultivators available, such as those that taste of caraway or citrus.
The following is an excellent introductory recipe to the flavor of fresh thyme.
mushrooms with thyme
4 tablespoons olive oil
1/4 tsp. black pepper
1 tablespoon red wine vinegar
12 ounces mushrooms, halved, stems trimmed
3-4 sprigs fresh thyme
1 tablespoon water
kosher salt
In a small, heavy pan combine the oil, pepper, and 1/2 tablespoon of vinegar. Heat over low. Add the mushrooms and thyme. Mix to coat the mushrooms, cover and cook for 10 minutes. During cooking you'll need to stir and add water when it starts to get dry. Watch carefully. Remove to a serving bowl when done and drizzle with the remaining oil and vinegar. Before serving garnish with the remaining thyme and season with more salt if needed. (For this and other thyme recipes, as well as growing instructions for the herb, visit http://www.seedsofknowledge.com/thyme.html)
Make an effort to learn more about this herb and the recipes it shines in - I guarantee that you and your family will have the best of thyme. (Oh, dear, I really am ruined: I’ve never used a pun so recklessly in all my life!)
Photograph: Unknown title and copyright.
Tuesday, March 25, 2008