Speak not-~-~whisper not,
Here bloweth thyme and bergamont,
Softly on the every hour
Secret herbs their spices shower.
There are many varities of thyme, and no herb garden should be without one. It is said thyme will only flourish where the air is pure so perhaps we in Sale Lake should not try! Wild thyme is delightful planted as a groundcover in the pathways of your herb garden. Each step will release its scent. Nearly all thymes are native of the Mediterranean, rich in folk lore as well as medicinal and culinary masters. To the Greeks, thyme was a symbol of courage and of elegance-to say anyone "smelt of thyme” was a way of expressing praise for his style. To the French, thyme was a symbol of republicanism and to receive a sprig of wild thyme was an invitation to a republican meeting. Wonder what the democrats would send?
Medicinally speaking, an infusion of thyme will bring general good health- good for coughs and sore throats when sweetened with honey and served hot. Thyme tea is great for hangovers, and if you didn‘t enjoy the oregano cigarette, powdered thyme leaves may be used as snuff.
The culinary uses of thyme are many, such as an essential part of a “bouquet garni” used to flavour stocks, soups, and casseroles. Thyme goes well with lamb, beef, poultry, game, stews, gravies, sauces, eggs, and vegetables. The leaves should be stripped from the stem before adding to the recipe.
Lemon thyme with its fresh lemon taste is a great addition to fish. Orange thyme goes well with salads and fruit dishes and caraway thyme is the traditional herb for baron of beef.
French Beans with Thyme Cashew Nuts
Boil beans until tender-drain. Heat sunflower oil in frying pan on medium heat. Add cashew nuts, stir until golden brown. Remove nuts, raise heat, put in garlic and beans, stir until garlic begins to brown. Remove from heat, add nuts and chopped thyme. Use 1 tablespoon fresh thyme to 1 pound of beans.
from: Speaking of Herbs
Dorothy L Gifford