Monday, August 8, 2011

Thyme - Herb Of The Week


Height4-8 inches
Spacing3-10 inches
UsesSoups, stuffings, meats (Use sparingly)
OtherNeeds good drainage. Cut back each year. Divide old plants

Medicinally, thyme has held a long place in history as a remedy for a variety of ailments. The Greeks treated nervous conditions with thyme and considered the herb to be an antiseptic. In Medieval Europe, thyme was used to ward off plagues and the essential oil (a source of thymol) was a standard antiseptic in first-aid kits carried on the battlefields of World War I. The essential oil is still used today to flavor cough syrups. To the ancient Greeks, thyme was a symbol of elegance and social grace. In France, thyme became an icon of the Republican movement. Gardeners have always appreciated thyme for it's understated beauty, aroma and its ability to attract bees. In some cultures, fairies were believed to inhabit thyme patches and many a gardener made a point of isolating a few plantings to accommodate their little friends.

Finally a simple recipe using thyme.
Thyme & Sauted Vegetables

2 tbls. olive oil
1 cup red peppers, seeded and sliced into strips
1 cup onion, sliced
1 cup artichoke leaves
1 cup asparagus tips, cut into 2 inch pieces
1/2 cup sliced red cabbage

1/4 cup dried thyme or 3-4 fresh sprigs
Combine oil, peppers and onions in a saute' pan. Stir over medium heat until just tender. Add artichoke leaves and shredded red cabbage and saute' for 2 minutes. Add asparagus tips and thyme and saute' 1 minute. Serve over rice, pasta or cous-cous.

Have a good night!
As Always Keep It Clean!

1 comment:

  1. I love using thyme in my cooking! Thank you for the recipe I am sure to try it out very soon!