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MEALS THAT HEAL
Time for thyme
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RECIPE Cauliflower flavoured with thyme tastes delicious
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FRESH AND FRAGRANT Thyme
Thyme (pronounced “time”) is a genus of about 350 species of aromatic perennial herbaceous plants and sub-shrubs, in the family Lamiaceae and native to Europe, North Africa and Asia. Ancient Egyptians used thyme in embalming. The ancient
Greeks used it in their baths and burnt it as incense in their temples, believing that thyme was a source of courage. It was thought that the spread of thyme throughout Europe was thanks to the Romans, as they used it to purify their rooms.
Medicinal uses
Thyme is an excellent source of iron, manganese, and vitamin K. It is a good source of calcium and dietary fibre. It is a powerful antiseptic and used in cases of anaemia, bronchial ailments and intestinal problems.
It is used as an antiseptic against tooth decay, and destroys fungal infections as in athlete’s foot and skin parasites such as crabs and lice. It is good for colic, flatulence, sore throats, and colds, as well as a digestive aid and a hangover remedy. Infusions of thyme are said to be good for headaches, and have been shown to be beneficial for coughs related to colds and flu as well as whooping cough, as the active constituents are known to loosen and expel mucous. Thyme infusions help soothe and heal skin irritations, muscle spasms, and fungal infections. This plant contains a constituent that helps prevent blood clots.
Culinary uses
Thyme is widely cultivated as a herb because of its strong flavour, which is due to its thymol content. It retains its flavour on drying better than many other herbs. Thyme is often used to flavour meats, soups and stews. It is used in French cuisine and as well as in herbes de Provence. It is also widely used in Caribbean cuisine.
Thyme is often used in bouquet-garni, which is a small sprig of fresh herbs tied together and simmered in various dishes. Since it helps the body digest fatty foods, it is often used as an ingredient in those kinds of dishes. It is especially tasty with meat, poultry, and game. It has a strong taste, so you may want to use it sparingly.
Thyme is sold both fresh and dried. The fresh form is more flavourful but also less convenient; storage life is rarely more than a week. Fresh thyme is commonly sold in bunches of sprigs.
Quick serving ideas
Add thyme to your favourite pasta sauce recipe. Fresh thyme adds a wonderful fragrance to omelettes and scrambled eggs. 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 by adding fresh thyme.
Now, for a recipe.
Thyme scented florets
Ingredients
Thyme: 200gm
Cauliflower: 2 flowers
Broccoli: 2 flowers
Onions: 2 nos.
Garlic: 10 cloves
Celery sticks: 1 no.
Olive oil: 50ml
Salt to taste
Crushed pepper corns for seasoning
Red wine: 30 ml
Method: Cut the cauliflower and broccoli into small florets. Soak the florets in salt water for 15 minutes.
Remove the florets and blanch them in water by adding salt. Pour olive oil in a pan and saute chopped onion and garlic.
Add the chopped celery stem and add the florets to it and saute with the ingredients.
Add the red wine in it and toss well. Add chopped thyme leaves and toss well.
Add the salt and pepper corns and check for seasoning.
Finish with thyme scented oil to give a gloss and to enhance the thyme flavour.
Thyme scented oil
Dry roast the chopped thyme stems.
Heat oil in a pan and pour it on the thyme and store the oil.
This can be used to finish any dish to enhance the flavour of thyme.
RISHI MANUCHA
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