Herbs- Thyme

Herb of the Month - Thyme

Herb of the Month is a column written by Chefs and Gardeners
of the famous Cheese Factory Restaurant.  Each month we 
feature a herb we use in our recipes and grow in our gardens,
with tips on growing herbs, using culinary herbs and herbal folklore. 
Links to previous month's herbs below. 

Herbal Folklore

Growing Herbs

Culinary Herbs

Thyme is a herb of Mediterranean origin and was brought to North America with the first colonialists as a food preservative and medicine.

Because of its antiseptic qualities thyme was one of the herbs and spices used in ancient Egypt to keep mummies fresh for the afterlife. 

Medieval knights wore scarves
embroidered with a bee hovering over a sprig of thyme as a symbol of courage and Shakespeare's' refers to the herb being in the beds of fairies.

Thyme is said to aid digestion
of fats, making it an excellent complement for any recipes using oils and fats.

Ancient Greeks considered it a symbol of style, elegance and courage.  It has a vibrant flavor with a special affinity to meaty dishes.  Truly one of the best all round cooking herbs in the world. 

At the Cheese Factory Restaurant, we use the herb in most of our meat substitutes marinades and soups.  Our cookbook devotes a chapter using herbs for the art of seasoning.  Our chefs give their top secret tips and recipes.  Click Here to go to our cookbook chapter on herbs.

This herb thrives in hot, dry, climates.  Out of more than 400 varieties of thyme that exist in nature, dozens are available through nurseries, from common thyme that forms small bushes, to low-growing silver thyme; mat-forming caraway thyme; varieties that grow into both small mounds or flat mats; and
creeping thyme ground covers that bloom in variously-colored
blossoms.

Thyme is a herb that thrives in sandy well-drained soil, full sun, and a weekly watering. A
spring application of fertilizer rich in trace elements, such as seaweed, may increase fragrance and flavor.

When making your herb garden, if you have tight, clay like soil add sand and peat moss to loosen it so your herbs can drain well.

Thyme is another herb you can grow indoors over the winter months if you live in a cold climate.  Make sure you pot it in a loose, rich in nutrients soil.  You will need to spray the plant with water once in a while if your inside temperature is warm and dry.  Keep it on a window sill or somewhere it will get a lot of light.

This is one herb that adds pep to most soups, casseroles and especially breads.  Put dried herbs on pizza or in the pizza base.  Add a teaspoon per recipe for bread, rolls or biscuits (savory scones).

Veggie Stock: - Chop into small chunks and roast 1 Onion, Leek, Carrot, Celery Stick, in oven at 350 degrees for 20 minutes.  Put in pot with water covering up to 2 inches.  Add 1/2 teaspoon salt, 1 teaspoon celery salt  and garlic (optional) 1 teaspoon dried thyme, lemon thyme or 3 teaspoons if fresh.  Add any leftover of tired vegetables.  Bring to boil and simmer for 20-30 minutes.   Strain and use broth for soups, marinating tofu, seitan or TVP or add to gravy or sauces to flavor.  If using fresh herbs add in the last 5 minutes of cooking, with the exception of thyme.  This herb needs to be added to hot food for at least 20 minutes to avoid bitterness.  REMOVE fresh thyme from stem and chop finely if necessary before using.

Thyme is a herb we use in just about all our meat substitute recipes.  For a good marinade see last months column on Rosemary and our general recipes section.