Thyme
Thyme is a robust, fragrant herb with woody stems and tiny delicate leaves that taste pungent, earthy, floral and slightly bitter with notes of pine. It is botanically related to mint and belongs to the Lamiaceae family. There are over 350 varieties of thyme, including lemon thyme, orange thyme, silver thyme and French thyme, the last being the most common. Thyme can be added to anything from baked goods, casseroles, gratins, marinades, pastas, dressings, sauces, soups, broths, to stocks, stews and stuffing. It has made its way around the world to Europe, the Mediterranean, the Middle East and the Caribbean, although it is probably most popular in French cuisine. You’ll find that thyme is an ingredient in the famous French all-purpose seasoning Herbes de Provence. It is also an important component in traditional French boquiet garni, a bundle of herbs used to infuse stocks, broths and soups with a delicious herbaceous flavor. Thyme is often combined with rosemary, and these deep, rich and soulful flavors are associated with the American thanksgiving dinner, good food and great times. You’ll also find thyme in the Middle Eastern spice blend za’atar.
Thyme is well known for its medicinal properties and nutritional density. It’s an excellent source of Vitamins A, E, C, K and B- complex. It also comes with an impressive amount of minerals such as iron, calcium, manganese, folate, selenium, zinc and potassium.
Furthermore, thyme also contains anti-inflammatory, anti-bacterial, anti-ceptic and anti-fungal properties.
This aromatic herb also has antiseptic and antibacterial properties, thanks to its active compounds and essential oils like thymol, which is known for fighting off bacteria and fungi.
VOLUME: Moderate/Loud.
FLAVOR PAIRINGS
Almonds, amaranth, apples, artichokes, asparagus, aubergine, avocado, basil, bay leaf, beans, beetroot, bell peppers, black currants, Bragg aminos, broccoli, brussels sprouts, buckwheat, cabbage, cashews, carrots, cauliflower, celery, celeriac, chard, chives, citrus, coconut aminos, coconut cream, coconut kefir, coconut milk, corn, cucumber, eggplant, fennel, figs, flax seeds, garlic, goji berries, green beans, hazelnuts, hemp seeds, honey, kale, kohlrabi, kombucha, leafy greens, leeks, lemon, lentils, lettuce, lime, macadamias, marjoram, millet, mushrooms, mustard, nut cheeze, nut cream, nut m!lk, nuts, oil, onions, oranges, oregano, parsley, parsnip, peach, peanuts, pears, peas, pecans, pepper, pili nuts, polenta, potatoes, psyllium husk, pumpkin, pumpkin seeds, quinoa, raspberries, rice, rosemary, rutabaga, sage, sauerkraut, sesame seeds, snow peas, spinach, squash, strawberries, sunflower seeds, sumac, swede, sweet potato, tamari, taro, tarragon, tofu, tomatoes, turnip, vegan butter, vegan cheeze, vegan cream, vinegar, walnuts, young coconut, young jackfruit, zucchini
SELECTING
Fresh thyme is available year-round in the produce section of most grocery stores or farmer’s markets. Lemon thyme has more citrusy flavor than common thyme or French thyme. In the spice aisle you can also find thyme in dried form. Dried thyme is not as green and vibrant as fresh but still has flavor to offer and thyme is one of few herbs that can stand up to drying. Just beware that dried thyme is commonly irradiated. Food irradiation is a processing and preservation technique where food is exposed to doses of radiation from infrared light, microwaves or electromagnetic waves. During this procedure, the herb will loose vitamins, minerals and antioxidants. Also, irradiation forms toxic chemicals such as benzene and toluene, chemicals known to cause cancer. The best way to avoid irradiated food is to buy organic. Organic dried thyme is available in health food shops and online.
Online or at your local health food store you can also find thyme essential oil or extract. Thyme essential oil holds the essence of the plant and is extracted and sold in small bottles. Use it in a steam vaporizer or essential oil lamp to infuse the room with medicinal aroma. You can also add a few drops of thyme oil to food or drinks, but make sure it is food grade.
HOW TO USE
The stems of thyme are not edible, so pick off the delicate leaves and discard the stems. The most efficient way to do this is to hold the tip of the stem between your thumb and index finger while running the fingers of your other hand along the stem, stripping off the leaves from the tip to the bottom. You may find this tedious and just want to add the entire branch of thyme to your food. That’s also fine, simply lift out the stem after cooking and discard. Thyme sprigs are very robust and can hold up well even in high temperatures and long cooking times such as baking, grilling and roasting. The delicate leaves will loose their color and become soft or fall off the stem when heavily cooked. If you prefer vibrant green and more strong flavor of thyme, add towards the end or after cooking. To infuse a stock, soup or broth with thyme, traditionally the herb will be added in the beginning of the cooking process and boiled for a long time before scooped up and discarded. However, I prefer to add the thyme at the very end, after the pot has been removed from the heat, and then steep it in the steaming hot liquid, just like an herbal infusion. This method will give maximum nutritional benefit as well as a stronger flavor.
You can mix thyme leaves whole or chopped with with vegan butter to make a delicious herb butter. Or use a blender and add the thyme leaves into your dressing, soup or dip. Something else to try is to infuse steaming hot water with thyme and take as a healing tea. You can also make thyme infused water by adding a few sprigs to your pitcher of drinking water and steeping overnight in the fridge.
When using dried thyme you will need about a quarter of the amount compared to fresh. Dried thyme benefits from being rehydrated and heated when it comes to maximizing the flavor. This can be done by adding it to a heated casserole, stew or soup, broth or tea.
STORING
Store thyme unwashed in the original packaging or in a sealed container or zip-lock bag in the refrigerator for about 2 weeks. Thyme leaves that have been removed from their stem will stay fresh in a small air-tight container in the refrigerator for 3-5 days.
You can also store thyme in a sealed zip-lock bag or airtight container in the freezer. Another way to freeze thyme is by using the ice cube method. Place the thyme leaves whole or chopped in an ice cube tray and fill up with water or oil and freeze. Then transfer the cubes to an airtight container or zip-lock bag. The oil cube can be thawed and used for sautéing, or simply plopped into your soup or casserole. Or why not add as a finishing touch to your steaming hot rice, pasta or potatoes. The thyme ice cube can be added to soups, stews or drinks.
If you have an excessive amount of fresh thyme, you can dry it in a dehydrator. Spread the thyme with the stems in a single layer on a dehydrator tray lined with a non-stick sheet. It’s a good idea to place a mesh screen on top to prevent the herbs from flying around. Dehydrate at 35°C (95°F) until all moisture is gone. Another option is to air-dry the thyme sprigs by wrapping a bunch in paper tied with a string like a bouquet, and hanging it upside down in a warm and dry room with good ventilation and low humidity for 1-2 weeks. To store, remove the stems and place the dried leaves in a dark tinted glass jar in a cool, dark and dry pantry for up to 6 months. For longer shelf life, keep refrigerated.
SUBSTITUTIONS
The best substitute for fresh thyme is dried thyme. Use about a quarter of dried thyme compared to fresh.
Some good fresh herb alternatives would be marjoram, parsley, oregano, tarragon, sage or rosemary. It’s good to note that delicate herbs don’t hold up to high temperatures and long cooking times the same way that thyme does. Marjoram, parsley, oregano and tarragon are best added towards the end or after cooking. Rosemary and sage are both sturdy and robust herbs, just note that rosemary has a very intense flavor that can be overpowering so you’ll need a smaller amount.
A good substitute for dried thyme would be dried oregano or basil, Herbs de Provence or Italian seasoning.
HEALTH BENEFITS
Thyme is a potent and effective antioxidant rich and healing herb that has been revered for thousands of years for its many healing properties. It can be eaten as is, taken as a tea, or used topically in the form of essential oil, tonic or tincture. Thyme contains a powerful anti-inflammatory, anti-viral and anti-bacterial compounds called thymol which is known to boost the immune system, support healing of the entire body, fight off disease. It also have exceptionally high amounts of antioxidants compared to other herbs. This means it helps fight free radicals and slow down ageing. To reap the benefit of thyme it is recommended to take it on a regular basis as well as at first signs of a cold, flu, fever or infection.
When it comes to natural medicine, thyme has long been recognized for its ability to help with respiratory conditions such as asthma, lung inflammation, bronchitis, chest congestion, coughs and sore throat.
Just like with oregano, adding thyme to the diet on a regular basis is great for the digestive system, as it purifies the gut, kills bacteria, relieves IBS, bloating, constipation, upset stomach and any other gut disorder. It has also been found to kill intestinal worms and microbes.
Thyme is also great for the brain, acting as a brain-booster, improving memory and cognitive ability. Thanks to a compound called carvacrol, thyme also acts as a natural tranquilizer, relaxing muscles, regulating sleep patterns and protects against stress and anxiety.
The essential oil of thyme is also good for topical treatment to prevent and treat skin disorders such as eczema, acne, dermatitis and fungus. It can also be used topically on the scalp and hair, for treating dandruff and hair loss by improving blood flow to the scalp. Another great use for thyme essential oil is when it comes to food safety. Compounds in thyme work as an efficient natural and food grade anti-bactierial agent, making it great to use as a solution mixed with water to wash vegetables. In a study published in Food Microbiology in 2004, researchers proved that thyme essential oil was able to decontaminate lettuce purposely infected with Shigella bacteria. Shigella is an organism that can cause intestinal pain, diahorrea and digestive disorder. Using thyme essential oil or adding fresh thyme to food is great for protecting against this and other microbes and is especially recommended when it comes to raw food.
HISTORY
Cultures around Egypt have treasured thyme since ancient times for its antiseptic qualities, as an embalming agent to preserve their dead. In ancient Greece it was used an incense to purify the air in homes and temples. Roman soldiers considered thyme a symbol of courage and bravery and placed it on their garments before battle. In the Middle Ages, thyme was used as a skin tonic to treat lesions caused by the black plague.
