It’s About Thyme
The herb thyme is extraordinarily popular for a variety of reasons. It is unsurpassed as a flavorful culinary addition to soups, stews, and sauces, as well as adding delightful flavor to vegetables, fish, poultry, and breads. It is widely used to add zest to condiments such as butter, mustard, vinegar, and salt. Herbal crafts utilize thyme extensively; for example, wreaths made from sage, thyme, and chili peppers are a wonderful gift for any person interested in having a ready supply of these flavors in the kitchen. Its aromatic flowers provide an important nectar source for bees, and the resulting thyme honey is prized throughout the world. And, to top it all off, this ubiquitous herb is one of the easiest to grow, since it actually prefers the dry, stony, poor soil not suited for most plant life.
A native of the Mediterranean region, it has been known since the middle ages. During that time, women embroidered sprigs of thyme onto the clothes of knights to give them courage in battle. Since this herb has long been known to have antiseptic properties, it may have served as a ready medicinal source to any unlucky knight who happened to be wounded. Or, since infusions of thyme were used to cure hangover headache, the knight may simply have been carrying the plant to serve as a medieval treatment for too much carousing before the fight!
The Romans introduced thyme to Britain, where it was quickly incorporated into the diets and medicine cabinets of the early English. Most British kitchen gardens included one or more subshrubs of this popular perennial herb, ready for sprigs to be quickly snipped for the evening’s meal. When the English colonized the new world, cuttings of thyme accompanied the early settlers. Its popularity continued to grow to the present, and it is found today among the herbs and spices in every grocery store.
There are over 350 different kinds of thyme growing throughout the world, far too many to mention on this program. I will highlight just three of the more common types. Garden thyme, Thymus vulgaris, is the best known and the most frequently grown. It is a shrubby plant that grows to about 12 inches tall with pale pink blooms, gray leaves, and a strong scent. Also known as English thyme or common thyme, this is an essential component in the popular herb mixture bouquet garni. It is widely used as a seasoning for soups and stews, to flavor vinegar, as a component of many potpourri concoctions, and as a popular fragrance in herb pillows.
Lemon thyme, Thymus citriodorus, is a spreading plant, smaller than garden thyme, having dark green leaves – sometimes edged in white – and deep pink flowers. Its spicy-lemony essence is a milder flavor than that of garden thyme, and, as a result, it is more suited as a flavoring for chicken, fruit salads, bread, and as an infusion for teas. This thyme is often used as a substitute for grated lemon peel in various dishes.
A third type, Mother-of-thyme, Thymus serphyllum, is most frequently used as a carpeting plant. Low growing, this beautiful plant makes an excellent ground cover to use between paving stones or as a lawn substitute. Its aromatic essence is released into the air whenever one walks on it, perfuming the air with a delightful scent, particularly on a warm summer evening.
The listener is invited to explore the myriad types of this small, evergreen aromatic, woody perennial at herb shows and in catalogues. Whether grown for its copious nectar, its culinary delights, its rich, volatile, antiseptic oil, or its value as a companion plant to control flea beetles and cabbage white butterfly, thyme is definitely a must for any garden that features herbs in any way. And it is so easy to grow!
Most thyme varieties can be started from seed, sown in the early spring. This plant prefers sunny, dry spots. Although the soil should be kept moist during seed germination, watering should be sparse after the small plants emerge. Although thyme is a tough plant, it abhors “wet feet” and will quickly die if over watered. For this reason, it should only be planted in soil with excellent drainage.
Variegated varieties of thyme are propagated from cuttings, divisions, or by growing small pieces of stem with roots attached. Since all thyme plants tend to become woody, they should be divided every two to three years. And, when harvested regularly, they should be fed a weak solution of liquid fertilizer, preferably one based on seaweed, after being trimmed.
Herbs are usually harvested early in the morning after the dew has dried in order to obtain the maximum amount of essential oils. Although this rule of thumb certainly pertains to thyme as well, the cook should not hesitate to snip some thyme in the afternoon to include in the supper pot.
Thyme should be harvested when it is in full flower, and air dried in the shade. Those who wish to dry their thyme more quickly can do so in the microwave, heating the leaves on high for only one or two minutes. Or, if using a conventional oven, spread the leaves on a cookie sheet and bake in a warm (100-125 degree) oven for ten to fifteen minutes. However your thyme is used, whether fresh or dried, its flavor is an absolutely delightful addition to your dishes. If you only use one herb in cooking, this is the one!
Recipes using thyme are legion. As mentioned earlier, this herb is one of the essential ingredients of the popular mixture, bouquet garni. To make this delightful condiment from scratch, tie stems of fresh parsley, thyme, and a bay leaf together, and add to a pot of soup or stew while it is cooking. Remove before serving. These three herbs can also be combined in a cheesecloth or muslin bag, added to the pot, and removed when the dish is ready to serve.
In addition to bouquet garni, thyme is also an essential ingredient in another popular herbal mixture, herbs de Provence. Originating in southern France, this consists of a group of herbs that are mixed together in the dried state, and stored in an earthenware jar or pot for use in all sorts of recipes. To make, combine dried thyme, basil, savory, fennel, rosemary, and lavender in approximately equal proportions. Grind together in a food mill or blender, and enjoy!
One of the lesser known characteristics of thyme is its relationship to the flavor of Roquefort cheese. This is the only well known blue cheese that is made from sheep’s milk. The distinctive flavor comes from the fact that sheep in southern France graze in fields of wild thyme! If you ever go to the Roquefort cheese caves in Mount Combalou in the south of France, you will be instantly struck by the overwhelming aroma of thyme in the region!
Before leaving our program on thyme, I’d like to share one of the many recipes that feature this wonderful herb. The ingredients are ¼ teaspoon of dried, or ½ tablespoon of fresh, thyme with ½ teaspoon of salt, 1 tablespoon of grated lemon rind, 2 ½ cups of firmly packed light brown sugar, 2 cups of water, and 4 cups of fresh or frozen cranberries. Add water to cranberries and bring to a boil; reduce heat, cover, and cook gently 5 minutes. Cool and puree in a blender or food processor. Press through a strainer and return to the pan. Add the remaining ingredients and cook, stirring often, until very thick – about 45 minutes. Pour into sterilized jars, seal and cool. This makes a delightful spread for crackers, or a wonderful topping for all sorts of vegetable dishes.
What a wonder thyme is! Decide to learn about its many delights in 2007. You’ll be glad you did!
Written by members of the Heart of Virginia Master Gardeners
posted 3/1/07