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Thyme-spice
Thyme-spice A delicate looking herb with a penetrating fragrance, thyme is a wonderful addition to bean, egg and vegetable dishes.
Both fresh and dried thyme is available in your local supermarket throughout the year.
Thyme leaves are curled, elliptically shaped and very small, measuring about one-eighth of an inch long and one-sixteenth of an inch wide.
The upper leaf is green-grey in color on top, while the underside is a whitish color.
Along with fresh sprigs of parsley and bay leaves, thyme is included in the French combination of herbs called bouquet-garni used to season stock, stews and soups.
Health Benefits
Thyme-spice has a long history of use in natural medicine in connection with chest and respiratory problems including coughs, bronchitis, and chest congestion.
Significant Anti-Oxidant Protection of Cellular Membranes
Thymol, which is named after the herb itself, is the primary volatile oil constituent of thyme, and its health-supporting effects are well documented.
In studies on aging in rats, thymol has been found to protect and significantly increase the percentage of healthy fats found in cell membranes and other cell structures.
In particular, the amount of DHA (docosahexaenoic acid, an omega-3 fatty acid) in brain, kidney, and heart cell membranes was increased after dietary supplementation with thyme.
Thyme-spice also contains a variety of flavonoids, including apigenin, naringenin, luteolin, and thymonin.
These flavonoids increase thyme's antioxidant capacity, and combined with its status as a very good source of manganese, give thyme a high standing on the list of anti-oxidant foods.
A Nutrient-Dense Spice
The range of other health-supportive nutrients found in thyme is also impressive.
This food emerged from our food ranking system as an excellent source of iron and manganese, a very good source of calcium and a food source of dietary fiber.
History
Thyme-spice has been used since ancient times for its culinary, aromatic and medicinal properties.
The ancient Egyptians used it as an embalming agent to preserve their deceased pharaohs.
In ancient Greece, thyme was widely used for its aromatic qualities, being burned as incense in sacred temples.
Thyme was also a symbol of courage and admiration with the phrase "the smell of thyme" being a saying that reflected praise unto its subject.
Thyme's association with bravery continued throughout medieval times when it was a ritual for women to give their knights a scarf that had a sprig of thyme placed over an embroidered bee.
Since the 16th century, thyme oil has been used for its antiseptic properties, both as a mouthwash and a topical application.
How to Select and Store
Whenever possible, choose fresh thyme over the dried form of the herb since it is superior in flavor.
The leaves of fresh thyme should look fresh and be a vibrant green-gray in color.
They should also be free from dark spots or yellowing.
Fresh thyme should be stored in the refrigerator wrapped in a slightly damp paper towel.
Dried thyme should be kept in a tightly sealed glass container in a cool, dark and dry place where it will keep fresh for about six months.
Tips for Preparing Thyme:
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 flavor.
A Few Quick Serving Ideas:
Add thyme to your favorite pasta sauce recipe.
Fresh thyme-spice adds a wonderful fragrance to omelets 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 by adding fresh thyme.
Nutritional Profile
Thyme is an excellent source of iron, manganese, and vitamin-K.
It's also a very good source of calcium and a good source of dietary fiber.
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