As a herb, thyme is not only highly valued in France. The very spicy herb not only gives hearty meat, but also fish and vegetarian dishes an unmistakable touch.
Less well known, however, is the healing power of thyme, especially common thyme. This was already recommended by the learned abbess Hildegard von Bingen as a remedy for respiratory diseases and certain women's ailments. Due to an abortifacient effect (already known to ancient and medieval midwives), thyme should only be used in small doses by pregnant women, but as a medicinal herb, to be on the safe side, not at all.
Thyme in the kitchen
The Mediterranean herb has a characteristic, very spicy taste. Thyme is slightly spicy, also a little bitter. Some strains may also have a sweeter taste. Both the intensity of the aroma and the aroma itself depend on the type of thyme used and the growing area. Lemon thyme, for example, provides a strong lemony note. In general, mountain thyme is more aromatic than thyme from the lowlands, especially the wild thyme known as Quendel is quite sweet.
What does thyme go with?
Thyme is used fresh or dried, especially in stews and oven dishes. Dried thyme has a far greater flavor than fresh plant components. You can use both the leaves and the flowers. Thyme goes well with:
- meat (stews)
- fish
- summer vegetables such as E.g. aubergines, zucchini, tomatoes, peppers
- Potatoes (baked potatoes, potato gratin or potato pancakes)
- Stews (bean, lentil, pea stews)
Add thyme to the desired dish at the beginning of the cooking time so that its aroma can fully unfold.
Medicinal use of thyme
The herb was voted medicinal plant of the year in 2006 - rightly so, because the thymol it contains, a component of the essential oil, has both an antibiotic and a disinfecting effect. Thyme is basically a natural antibiotic that is used due to its mucus-dissolving properties, especially in diseases of the respiratory tract. Furthermore, thyme is also used for complaints in the gastrointestinal tract, because due to the plentiful tannins and bitter substances it contains, the bile and liver are activated and digestive problems are alleviated. That is why it is highly recommended to always add thyme to hard-to-digest dishes with meat and/or cabbage.
Thyme tea for colds and coughs
If you have a persistent, dry cough, you can prepare a thyme tea and drink about three to five cups of it a day. If possible, sweeten with honey, as this natural product also has a slight antibacterial effect.
- Chop 1 teaspoon of dried or about 8 to 10 sprigs of fresh thyme (per cup!).
- Alternatively, you can use a mixture of thyme and sage (ratio approx. 3:1)
- Put the chopped thyme in a tea strainer
- and scald with 250 milliliters of boiling water
- Let the tea steep for about eight to ten minutes.
tips and tricks
It is best to process fresh thyme after you have harvested it at midday - at this time its content of essential oils and other active ingredients is highest.