Thyme
About Thyme:
Thyme has an ancient history. Assyrians used it medicinally. The ancient Greeks and Romans used it to flavor cheese and as a fumigant. It's a perennial plant in the mint family and is still used to flavor a wide range of foods from cheese to liqueurs.
- Recipes:
- Chicken Soup
- Fish Stock
- Herbal Butter
- Herbed Zucchini Tart
- Holiday Meat and Cheese Pie
- Old Fashioned Macaroni & Cheese
- Parmesan Twists
- Prosciutto Polenta Dressing
- Roasted Fall Vegetable Medley
- Spicy Honey-Mustard Chicken Wings
- Turkey and Fruit Pasta Salad
- see all recipes
Tips:
Strip some leaves from the stems and drop into mushrooms while they saute,. Maybe a tablespoon per pound of mushrooms.
Chop thyme and add to flour for dredging chicken for frying. A tablespoon per cup of flour.
Chop coarsely and add a teaspoon or two of thyme to a recipe for a dozen biscuits. Adjust the quantity for different recipes.
Saute, three tablespoons thyme leaves in two tablespoons butter to pour over Brussels sprouts, green beans or egg noodles.
Add a teaspoon of thyme leaves per cup of clam chowder just before service.
Add three or four tablespoons of thyme leaves to two cups of hot chicken broth. Remove from the heat, cover and let steep for 1 hour. Strain and chill. Use that broth to add to the water to cook rice and pasta. Mix 1/2 cup vinegar, a cup of the broth and 1/2 cup oil for a low-fat salad dressing. Shake or whisk and pour over salads. Refrigerated, it will hold for a week.
Add a tablespoon of finely minced thyme leaves and a tablespoon chopped garlic chives to the pot when mashing up to two pounds of potatoes. Increase or decrease amounts according to your recipe quantities.
Add the leaves from a good-sized sprig of thyme to beans while they simmer - about 15 minutes from the end of cooking. Pick up some beans on a spoon and blow on them. If the skin breaks open, that's the time to add the herbs. The beans are within minutes of being done.