PolitiCook.net

The Thyme of my Life

As a kid I used to take long walks with my great grandmother into the surrounding woods which were covered with wild thyme and sariette (a close cousin). I can still remember the scented hills, particularly in the spring, when gazillions of tiny thyme flowers would envelop our neck of the woods with their sweet perfume. We would gather a few bunches, and my great grandmother would make infusions, and lace it with some verbena and lemon balm. You could drink this hot before bedtime or iced cold on a sunny day.

Thyme, apart from being my favorite herb, is one of the best-known and most widely used culinary herbs. The flavor of thyme works in more dishes than any other plant in the herb garden. It seems to go with everything, comfortable with nearly any meat, poultry or fish, it also adds savory flavor to most vegetables and is great with cheeses and eggs. Lemon thyme can add a wonderful citrus flavor to dishes as well.

You can add thyme to marinades, stews, braises, roasts and breads. It is an herb that aids the digestion of fatty foods and it is therefore useful in dishes of mutton, pork, duck or goose.

Its use is recorded yet earlier, by the Sumerians who used it as an antiseptic. The Egyptians used it their mummification brew. The name comes from the Greek thymos meaning spirit or smoke. Properties attributed to thyme by the Greeks included the giving of valor and restoring vigor. The Romans also attributed these qualities, their soldiers bathing in it before battle to gain vigor, strength and courage. Tradition tells that Thyme was in the straw bed of the Virgin Mary and the Christ child. In the Middle Ages, ladies would embroider a sprig of Thyme into scarves they gave to their errant knights. At various periods in history, Thyme has been used to treat melancholy, reproductive system ailments, and to improve digestion. In the 18th century, it was recommended as a cure for a hangover.

.