Precious Thyme

>> Saturday 22 November 2008

Given that long ago thyme was used for its antiseptic properties and medicinal uses, and in ancient times some bathed in its water to renew their energy while others used it for embalming, we should really feel fortunate, to be able to get three varieties of this herb while many the world over only get one variety and I’m not talking about flavours here but rather, thyme in general. Click here to read the rest of the column.

Left: regular thyme. Top right: Broad-leaf thyme. Bottom right: Guyanese thyme

Like I said in the column, one of the things I like to make is a garlic-thyme butter that is really excellent with pork. Works great with other meats as well.

Garlic-Thyme Butter

1 head roasted garlic
3 tablespoons finely chopped thyme
3 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon oil

Add all the ingredients to a mortar with pestle and grind to a creamy consistency

Thyme Lemonade is very refreshing, the recipe can be found in the column.

Just this past week my dear friend, Meeta also showed dishes using thyme. Go check it out, she recommends them as a Thanksgiving starter.

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