Thyme a Culinary and Medical Herb
By By Mindy McIntosh-Shetter
Thyme was an herb I discovered years ago when I was an Agriculture Instructor at a high school.
I had gone to a greenhouse in search of some unique plant material for container arrangements.
As I walked through the greenhouses I brushed up against a plant and found an olfactory heaven.
Thyme is one of those plants that the less your fuss with it the better it does. Also thyme likes dry soil and as a matter of fact wet or damp soils can cause root rot and create a perfect home for ants. Thyme also does well in cracks of rock walls or along stepping stones. It has also been used to create a “thyme lawn” whose aroma when stepped on fills the area with a Mediterranean breeze.
This plant is an aromatic shrub that grows 6-10” in height. The vegetation is gray-green to green that grows on woody stems that produce flowers that range from white to pale pink and purple. Thyme is hard to grow from seed so successful propagation comes from dividing thyme or taking cuttings.
Plant this herb in soil that is dry and lean. Thyme can remain outside if planted in a sheltered area or brought in and grown indoors on a sunny window sill. So take time for thyme your culinary taste buds and olfactory senses will thank you.
Rose Petals and Lemon Thyme with Sliced Ginger Root and Raspberry Vinegar
Ingredients
- 1 Tablespoon of fresh herbs per cup
- 1 Tablespoon rose petals
- 2-3 slices fresh ginger root
- Few drops of vinegar, honey
- Sparkling water or wine
Place herbs in non-aluminum bowl and add 1 cup of boiling water per cup. Pour water over herbs rose petals, ginger root and steep for 10 to 15 minutes. If you are going to add sparkling water or wine steep for 30 to 45 minutes or longer. Strain and throw away used herbs. Sweeten with honey or juice as desired and add a few drops of vinegar. Add sparkling water or wine as preferred.
Pour into pitcher or old wine bottles and place in an ice bucket to chill. Decorate each glass with an edible flower and pour beverage into glassware. Enjoy.
Olive and Thyme Bread
Ingredients
Poolish or pre-ferment
- 1 cup warm water
- ½ teaspoon active dry yeast or generous ¼ teaspoon instant yeast
- 1 cup bread flour or unbleached all-purpose flour
Dough
- ½ cup warm water
- 1 teaspoon sugar
- 1 ½ teaspoon active dry yeast or 1 1/8 teaspoon instant yeast
- 3 cups bread flour or unbleached all-purpose flour
- 1 ½ teaspoon salt
- 2 Tablespoon olive oil
- 1 Tablespoon plus 1 teaspoon finely chopped fresh thyme
- 1 cup pitted and coarsely chopped olives
Steps
Making the Poolish
1. Whisk together warm water and yeast.
2. Let mixture set for 10 minutes.
3. Add flour and mix until no patches of dry flour remain.
4. Cover with plastic wrap and set aside for 4 to 6 hours at room temperature or 24 hours in refrigerator.
Making the Dough
1. Mix yeast, sugar, and warm water in a stand mixer. Stir mixture by hand and let it rest for 10 minutes.
2. Add the prepared polish and stir by hand to mix.
3. Add flour, salt, olive oil, thyme, and olives. Knead dough on a low speed until dough comes together. This will take 3 to 4 minutes.
4. Cover bowl with plastic wrap or towel. Let dough rest for 20 minutes.
5. Knead dough in mixer on medium-low until dough is firm, elastic, and smooth. This will take 3 to 6 minutes.
6. Grease a tub or bowl with olive oil and place dough in bowl. Turn dough and coat with oil, cover with plastic wrap and let rise until double. This will take 1 ½ to 2 hours.
7. Turn dough out on a lightly floured surface and gently press down on dough. Do not knead but if dough becomes hard to work with cover with plastic wrap or towel. Let rest for 10-15 minutes and then start over. Split dough equally and shape into 2 round loaves.
8. If you are using bannetons or bread baskets dust with flour and place loaves in them. If using a baking sheet simply cover with parchment or a silicone mat. Place loaves on baking sheet about 5 inches apart and brush with olive oil. Wrap loaves loosely with plastic wrap or a towel. Let loaves rise 45-60 minutes or until double in size.
9. Preheat oven to 425 F and place rack in middle of oven. If using bread baskets turn loaves gently onto baking sheet. If using loaves on baking sheet remove plastic wrap or towel. Cut design on top of dough using a knife and place in oven. Bake for 20 to 30 minutes. Once done place on rack to cool and cut with a serrated knife before serving.
