Thyme

Thyme THIMARI (Thymus vulgaris)

Thyme from a therapeutic point of view if an astringent, tonic and in general a strengthener. It is popular because of its fine aroma and flavour. It is used for a weak peptic system, chronic catarrh and spasms.

• As a lotion it is used for scabies.
• It is also a antiseptic, soothes bronchitis, whooping cough and in general a persistent cough.
• Also relieves toothache.
• Thyme is effective to cure a lack of appetite and diarrhoea.
• It has the ability to regenerate mouth bacteria using its antiseptic properties.

Thyme works well with meaty dishes and is especially good as an ingredient in stews and stocks. It may also be used as an ingredient in marinades for meats, tofu and vegetarian substitutes and some vegetables.

Thyme has a strong, pungent flavour, which makes it an ideal herb to use as an accompaniment for meaty dishes. It is not advised that you use thyme to flavour fish dishes as the taste can overpower the fish. Even when cooking thyme with meat, you should only use one teaspoon at a time as too much flavouring can ruin a meal.

Try adding dried thyme to the tomato bases for pizzas, or add one teaspoon to meaty soups, casseroles and spaghetti bolognaise. Thyme may even be added to the dough when making bread, or very sparingly in biscuit recipes. For a delicious vegetable stock, mix a medley of roasted vegetables in boiling water with salt, pepper and garlic and 1-3 tsp thyme (depending on your taste – remember fresh thyme is less pungent than dried thyme). Simmer for half an hour, then strain and discard the vegetables and use the liquid as a base for soups, marinades or casseroles. You can also use the stock to make flavoursome gravy to serve with roast meat. Thyme is also a great flavouring for vegetarian and tofu dishes, and will lend much of its flavour to a marinade for tofu or seitan.