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Title: Thyme: The Herb of Courage

Author: Gwen Nyhus Stewart

Article:
Garden thyme, fresh or dried, alone or combined with parsley and
bay leaves to make a bouquet garni, adds a distinctive aromatic
flavouring to meats, poultry, stews, sauces, and stuffing.
Thymus vulgaris, commonly known as cooking thyme, English thyme,
French thyme, or winter thyme is just one of the 350 species of
the genus Thymus. Often called the 'herb of courage,' garden
thyme can be grown indoors or out. Thyme is a shrubby perennial
with small, oval, narrow, grey-green leaves, long, woody,
branched stems, and sturdy roots. This plant blooms in
mid-summer and has lavender-pink flowers that occur in small
clusters. The flowers attract bees and the honey produced is
highly valued. The leaves are very aromatic. Leaves, stems, and
flowers may all be eaten.

Garden thyme grows 6 - 20 inches (15 - 50 cm) tall, prefers
light, well-drained soil, and full sun. Allow soil to dry
between waterings, as this plant is susceptible to root rot and
will not survive long in heavy wet soils. Thyme can be
propagated by stem cuttings, seeds, and layering.

Pot outdoor plants for bringing indoors in the fall. Check for
insects and spray with a soap and water spray if required.
Indoor plants require at least 5 hours of strong sunlight a day.
If placed on a windowsill, turn plants frequently to ensure all
sides receive equal exposure to the light. If growing under
fluorescents, hang lights 6 inches (15 cm) above the plants and
leave on for 14 hours a day.

In the garden, plant thyme anywhere as it deters cabbageworm and
accents the aromatic qualities of other plants and herbs. In the
kitchen, thyme is often used in sausage and other fatty foods
such as lamb, pork, duck, or goose as it aids in the digestive
process. Generally speaking, in the kitchen, dried thyme is
used, as it is preferred for cooking. This herb enhances the
flavour of tomato sauces, casseroles, soup, spaghetti sauce,
eggs, potatoes, fish, green vegetables, chowders, seafood of all
kinds, breads, roasted meats, marinades for meats, plain rice,
and tea.

Thyme is especially good in recipes that call for long, slow
cooking as it is one of the few herbs that does not lose flavour
in cooking, so can be added early. Sprigs can be placed in the
water of steamed or boiled vegetables, or used to make
thyme-scented vinegar or oil. Fresh leaves and flowers can be
used in tossed green salads, and use the leaves, fresh or dried,
for butter and cooking oil. Strip the leaves from stems when
using fresh. Chopped fresh leaves are much more pungent than
dried so use sparingly if substituting for dried in a recipe.
The dried flowers and/or leaves are often combined with rosemary
and spearmint to make an aromatic tea said to be useful for
calming the nerves and soothing headaches.

Thyme can be preserved by freezing or drying. To dry, lay the
stems of thyme flat or hang them in bunches in a shady, dry
location. Strip the dry leaves from the stems and store in an
airtight container. To freeze, lie on a cookie pan, freeze,
store in airtight freezer bags, and use as required.

About the author:
Gwen Nyhus Stewart, B.S.W., M.G., H.T., is an educator,
freelance writer, garden consultant, and author of the book The
Healing Garden: A Place Of Peace. To find out more about the
book and subscribe to her free Newsletter visit
www.gwenshealinggarden.ca Gwen Nyhus Stewart © 2004 - 2007. All
rights reserved.

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