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Time for thyme

Thyme is a hardy, perennial shrub, which grows to a height of 20-40. The dried leaves are curled, brownish-green in colour, and are marketed whole or in ground form. The flavour is aromatic, warm and pungent

The essential oil of common thyme (Thymus vulgaris) is made up of 20-55 per cent thymol. An antiseptic, thymol is the main active ingredient in Listerine mouthwash. Before the advent of modern antibiotics, it was used to medicate bandages. It has also been shown to be effective against the fungus that commonly infects toenails.

A tea made by infusing the herb in water can be used for cough and bronchitis. Medicinally thyme is used for respiratory infections in the form of a tincture, tisane, salve, syrup or by steam inhalation. Because it is antiseptic, thyme boiled in water and cooled is very effective against inflammation of the throat when gargled 3 times a day. Other infections and wounds can be dripped with thyme that has been boiled in water and cooled.

Thyme, either in its fresh or dried form, should be added toward the end of the cooking process since heat can easily cause a loss of its delicate flavour. Add thyme to your favourite pasta sauce recipe. Fresh thyme adds a wonderful fragrance to omelettes and scrambled eggs. Hearty beans such as kidney beans, pinto beans and black beans taste exceptionally good when seasoned with thyme. When poaching fish, place some sprigs of thyme on top of the fish and in the poaching liquid. Season soups and stocks with fresh thyme.

Thyme is used most widely in cooking and provides lots of iron. Thyme is a basic ingredient in French, Greek, Italian, Lebanese, Persian, Spanish, Syrian, and Turkish cuisines, and in those derived from them.

It is also widely used in Arab and Caribbean cuisines. It is often used to flavour meats, soups and stews. While it is flavourful, thyme does not overpower and blends well with other herbs and spices. It is sold both fresh and dried.

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