Heather Little-White, PhD, Contributor
At a time when people are concerned about their health, herbs have rightfully taken their place of pride in cooking. The range of culinary herbs is wide, with some old-time favourites like thyme. We recall Grandma's Saturday soup with its 'thyme-ly' aroma and taste, with fresh leaves of thyme floating to the top, inviting you to dive in.
Thyme has been used in cooking since ancient times, and its name is derived from the Greek thumos meaning 'courage', and so a draught of thyme gave warriors courage in battle. Apart from culinary uses, thyme was also used by the Greeks as incense in their temples. The Greeks marinated sprigs of thyme in white wine for a potent aphrodisiac. Thyme is also used for fragrant potpourris. Oil of thyme, known as Thymol, was used for embalming bodies.
Bouquet garni
The antiseptic properties of thyme allowed it to be used by the Romans to flavour cheese and make cordials. Thyme is commonly used as a seasoning and is a very important part of bouquet garni, a classic blend of three herbs; parsley, thyme and bay leaves. The herbs are tied together, or placed in a bag made from cheesecloth, and used to flavour soups, stews and broths. Tying the herbs or placing them in the bag allows for their easy removal before the dish is served.
Thyme is also used for ptés [elegant, well-seasoned ground-meat preparations] and for sausages including salami. If thyme grows in your backyard, it is best to pick the leaves freshly, as you need them. Thyme is an evergreen plant, so it is available all year round.
Preserving thyme
The best way to preserve thyme is by drying. Freezing is not a good method for preserving thyme. Gather sprigs of thyme in small bundles and hang them in a well-ventilated area, as dampness could cause them to rot. Thyme should be kept away from sunlight which causes essential oils to evaporate. When the leaves are crisp and dry, rub them from the stems and store in dry, clean jars. Some leaves can be used as seasoning powder if crushed with a rolling pin and stored in airtight containers.
This weekend, give your barbecue meats a new twist with this delicious sauce. Try Barbecue Sauce with Thyme.
Barbecue sauce with thyme
1 clove garlic, crushed
1/4 cup butter
1tsp tomato paste
2tsp thyme, chopped
2tbs vinegar
1tsp cornstarch
2tbs brown sugar
2tsp mustard powder
2tbs fish and meat sauce
Method:
1. Melt the butter in a saucepan and sauté garlic until soft.
2. Stir in tomato paste and thyme and continue to cook for three minutes.
3. Stir the cornstarch into the vinegar, then blend with 2/3 cup water and stir in the garlic mixture.
4. Mix in the other ingredients, bring to the boil and cook for 10 minutes or until thick.
Use sprigs of thyme to brush sauce onto barbecue meats, adding more flavour.