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Thyme ( ) is a well known herb; in common usage the name may refer to
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First Ireland, then Andorra and now, the heart of the Vendee, France: living, learning and ... Thyme For Cooking, the Blog. Noodles with Egg Sauce; Holidays ...thyme2.typepad.com/Irish Thymes Blog
Irish Thymes Blog. Saturday, April 11, 2009. Green Chile Quiche Recipe ... Posted by Irish Thymes at 6:50 PM 0 comments. Labels: "green chili quiche" ...irishthymes.blogspot.com/Island Thyme Bistro on Salt Cay
Please continue to visit our BLOGs for the latest updates as well ... Cay Blog. Villas of Salt Cay. The Island of Salt Cay. Salt Cay Info. Island Thyme Bistro ...experience-it--island-thyme.blogspot.com/someplace*in*thyme
HAPPY PINK SATURDAY AND BLOG GIVE AWAY TOO! I just opened my new website and ... Please be sure to stop by her blog and everyone else's this week to say hi. ...someplaceinthyme.blogspot.com/Tasty Planner - Article - A Fresh Look at Herbs: Thyme
Thyme is a delicate looking herb with a penetrating fragrance. ... Subscribe to the blog feed. TastyPlanner.com. A Fresh Look at Herbs: Thyme ...tastyplanner.com/blog/articles/A-Fresh-Look-at-Herbs-ThymeFor: Thyme (band)


Thyme ( ) is a well known herb; in common usage the name may refer to
- any or all members of the plant genus Thymus,
- common thyme, Thymus vulgaris, and some other species that are used as culinary herbs or for medicinal purposes.
History
Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing that thyme was a source of courage. It was thought that the spread of thyme throughout Europe was thanks to the Romans, as they used it to purify their rooms and to "give an aromatic flavour to cheese and liqueurs".Grieve, Maud (Mrs.). Thyme. A Modern Herbal. Hypertext version of the 1931 edition. Accessed: February 9, 2008.. In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares. In this period, women would also often give knights and warriors gifts that included thyme leaves as it was believed to bring courage to the bearer. Thyme was also used as incense and placed on coffins during funerals as it was supposed to assure passage into the next life.
Cultivation
Thyme is widely cultivated for its strong flavour, which is due to its content of thymol.Huxley, A., ed. (1992). New RHS Dictionary of Gardening. Macmillan..
Thyme is best cultivated in a hot sunny location with well drained soil. It is generally planted in the spring and thereafter grows as a perennial. It can be propagated by seed, cuttings, or by dividing rooted sections of the plant. It tolerates drought well. The plants can take deep freezes and are found growing wild on mountain highlands.Fact: date=May 2009
Thyme retains its flavour on drying better than many other herbs.
Culinary use
Thyme is a good source of iron and is used widely in cooking. Thyme is a basic ingredient in French, Greek, Italian, Lebanese, Persian, Portuguese, Libyan, Spanish, Syrian, and Turkish cuisines, and in those derived from them. It is also widely used in Arab and Caribbean cuisines.
Thyme is often used to flavour meats, soups and stews. It has a particular affinity to and is often used as a primary flavour with lamb, tomatoes and eggs.
Thyme, while flavourful, does not overpower and blends well with other herbs and spices. In French cuisine, along with bay and parsley it is a common component of the bouquet garni, and of herbes de Provence. In some Levantine countries, the condiment za'atar (Arabic for thyme) contains thyme as a vital ingredient.
Thyme is sold both fresh and dried. The fresh form is more flavourful but also less convenient; storage life is rarely more than a week. While summer-seasonal, fresh thyme is often available year-round.
Fresh thyme is commonly sold in bunches of sprigs. A sprig is a single stem snipped from the plant. It is composed of a woody stem with paired leaf or flower clusters ("leaves") spaced ½ to 1" apart. A recipe may measure thyme by the bunch (or fraction thereof), or by the sprig, or by the tablespoon or teaspoon. If the recipe does not specify fresh or dried, assume that it means fresh.
Depending on how it is used in a dish, the whole sprig may be used (e.g. in a bouquet garni), or the leaves removed and the stems discarded. Usually when a recipe specifies 'bunch' or 'sprig' it means the whole form; when it specifies spoons it means the leaves. It is perfectly acceptable to substitute dried for whole thyme.
Leaves may be removed from stems either by scraping with the back of a knife, or by pulling through the fingers or tines of a fork. Leaves are often chopped.
Thyme retains its flavour on drying better than many other herbs. Dried, and especially powdered thyme occupies less space than fresh, so less of it is required when substituted in a recipe. As a rule of thumb, use one third as much dried as fresh thyme - a little less if it is ground. Substitution is often more complicated than that because recipes can specify sprigs and sprigs can vary in yield of leaves. Assuming a 4" sprig (they are often somewhat longer), estimate that 6 sprigs will yield one tablespoon of leaves. The dried equivalent is 1:3, so substitute 1 teaspoon of dried or ¾ tsp of ground thyme for 6 small sprigs.
As with bay, thyme is slow to release its flavours so it is usually added early in the cooking process.






















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