Thyme is, along with rosemary, the king of aromatic herbs in Spanish cuisine. Oregano approaches them as a third party in discord, but the reality is that the binomial is a well-established couple.
We could say that they are Ginger Rogers and Fred Astaire; Tip and Coll; Simon & Garfunkel; Sonny and Cher... And so with all the duos where 'he rides so much, he rides so much' is very present. Roasted, stewed, fried, stewed, marinated, broth... The options are almost endless.
A 'flavor of the countryside' that is wonderful for meats (white, red and game), but also for fish and, of course, for vegetables. We can use it both fresh and dry, but in both cases we must control its power.
It is very pleasant and intense, so going too far with the use of certain aromatics can turn our dish into a pleasant country flavor or, if we overdo it, we are directly eating the field.
What is thyme?
Although there are different cultivars and varieties, when we talk about thyme we mean Thymus Vulgaris, a perennial, woody and highly aromatic shrub that is usually around 40 centimeters tall in its 'wild' form.
We are talking about a large genus (Thymus), belonging to the Lamiaceae family that we can find naturally in our fields. It goes without saying that we can also plant it at home, which, as you will see later, is not complex.
Logically, the use of thyme today is concentrated in its culinary use, although it has been important as a medicinal plant for centuries. Due to the shape of its small, lanceolate leaves, it is more difficult to distinguish than rosemary in nature, but spring gives it away.
It is at this time that they are covered with small violet or purple flowers, although depending on the variety they may be white, which we can also dry because they have great aromatic power. In any case, we are mainly interested in the leaves of thyme – although, if it is fresh, its stem will also be useful.
Origins and cultivation of thyme
Our dear friend is originally from the Mediterranean basin, which is why it is widely used in our kitchens and in our traditional medicine. Not surprisingly, the Egyptians already resorted to it during embalming.
This has led to a rapid expansion and continuous use, mainly for its aromatic virtues, which have served as an 'air freshener' throughout the West since Hellenic times. Thyme was burned in hot springs, baths and temples, just as it was already used as incense in the Middle Ages.
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Follow Directo al Paladar on FlipboardDue to its abundant presence, it has not been necessary to resort intensively to the cultivation of thyme. Although it is true that with rural depopulation and the need to increase production, we do see nursery thyme, generally in small plants, which are easily found in decoration stores and supermarkets.
At home we could grow thyme quite easily because it needs sun, soil that is not too rich, and it can withstand drought well — let's not forget that we are dealing with a Mediterranean shrub. In this way, we would take advantage of its leaves at any time of the year and, if we want to dry thyme, collect the flowery ends and separate the leaves and flowers from the stems, since the stem becomes excessively lignified and is not pleasant to the palate.
Nutritional properties and benefits
The gastronomic use of thyme means that we can hardly talk about its nutritional blessings. By using such a small amount of product, it is of little relevance at a nutritional or physiological level, although we must not forget that it always had that medicinal aspect.
It is loaded with certain essential oils such as thymol, anethole and borneol, very present in its leaves, which are also responsible for the aroma. In the case of thymol, we find an ally for intestinal function, since it facilitates digestion. In the same way, properties are attributed to it in the relief of symptoms in the respiratory tract such as flu, bronchitis or pharyngitis.
Thyme is thus also a powerful diuretic and antirheumatic, and when consumed fresh, we find certain essential fatty acids such as oleic, palmitic, nicotinic and linoleic. Logically, by eating so little thyme, its relevance is low —but there are, there are—.
Its iron content is also notable, since 1g of fresh thyme would provide 12% of the recommended daily amount of this mineral.
How to choose it, preserve it and use it in the kitchen
The two consumption options for thyme are fresh and dry. It depends on taste and availability, but when fresh it is more subtle, elegant and much more herbaceous. Dry, whether purchased or dried by ourselves, the aromas are concentrated and it becomes more powerful and more rustic.
When dry, as we said, it is advisable to avoid the stem because it becomes woody and it is not pleasant to find in the mouth, something that does not happen with the stem when it is fresh, which is not invasive. As it is a fairly resistant aromatic plant, thanks to its own physiognomy and its adaptability, it is not as delicate as others with large leaves such as basil, mint or peppermint.
This low water content of the thyme leaves also allows it to dry easily and, unlike other lamiaceae, the leaves do not spoil or rot at the same speed. This is applicable both for wild thyme and for domestic thyme or for the one that we buy in plant.
It does not mean that it does not suffer, obviously. If we are going to use it fresh, discard withered or blackened leaves, a sign of punishment. It is also common to see blister packs of thyme and other aromatics in the refrigerated sections of supermarkets.
They can come in handy, but they seem very expensive to me for a product that, with a little light, we could easily have at home. Also, keep in mind that once cut, the leaves will begin to lose freshness quickly. Therefore, if our intention is to use them in this way, the sooner the better.
Direct to the PalateWhether it's parsley, chives or basil, this is the best method for preserving pre-cut aromatic herbsAs for how to preserve fresh thyme at home, once cut, the same as we would do with other aromatics. As we explain here, the key is to wrap leaves and stems in moist paper sheets and put them in a zip lock bag in the fridge. This is suitable for all types of herbs, including parsley, basil, coriander, chives, rosemary, oregano, mint... So don't hesitate.
Depending on how we want to enjoy the thyme, we will have to resort to the dry or fresh version. Also, time matters. It is not the same result when added at the beginning of the preparation, in the middle or at the end.
I insist on being in favor of using fresh aromatics because they seem more elegant and subtle, much less invasive, regardless of the preparation. It depends on taste and availability, of course, but I believe in aromatics as guests and not as squatters on the plates.
In any case, there are nuances. Dried aromatics are interesting to use less quantity and to resort to them from the beginning of the preparation because they withstand high temperatures, while fresh leaves should be added halfway through cooking or at the end, to enhance their perfume.
Direct to the PalateHow to preserve aromatic herbsRegarding uses, thyme will go well with all kinds of meat in any format. It can go well to make a previous marinade with oil, lemon and a pinch of pepper in white meat such as chicken thighs or breasts. Also to be used directly in the preparation, such as in a roast or in a soasado, gradually releasing its aromas —in this case, better fresh too—.
In the same way, dry and fresh, it can be used with vegetables, especially potatoes, onions, courgettes and tomatoes, with which it works well and gives them that Provençal touch. A touch of oven with a roasted tomato or a golden potato, on a bed of a shoulder of lamb or a round of veal, will be perfect for our dried thyme.
Direct to the Palate How to cook vegetables to suck your fingers. Tips for grillingOutside the fire, as we say, it will go well to perfume field rice —let's think of rabbit and mushrooms, for example—, where it leaves the aroma without being an intruder. The same for pasta, other sweet rice, soups and creams, where fresh leaves are added at the end, slightly broken or chopped, so that the essential oils spread.
Thanks to these virtues, we can also infuse oils with its leaves after washing and drying them with kitchen paper. In addition to this, if we have fresh thyme and we want to dry it, there are several options.
Direct to the PalateDry aromatic herbs in the microwaveThe most common is to hang the stems upside down, tied in a bundle, but this method is 'slow' and a lot of aroma is lost along the way. Another option is to put the clean leaves in the oven for half an hour at a very low temperature and on parchment paper, to speed up the process. The microwave is also worth it, as we tell you here.
Regarding the conservation of dried thyme, few clues; cool, dry place away from sunlight and other invasive aromas. In addition to outside hot spots or growing humidity —generally our kitchens—, where we leave the aromatics at the mercy of changes in temperature or clouds of steam.
PS: dried thyme does not expire, but if we see that it has lost its aroma or that its texture becomes too brittle, it will be time for it to pass away if we are interested culinary.
The best recipes to get the most out of it
As with any Mediterranean element, almost anything that comes to mind from traditional cuisine is going to be susceptible to being enhanced with thyme. In addition, the advantage that it supposes is that it allows us to limit the consumption of salt because it is a quite powerful seasoning.
It is a good friend of recipes that involve cheese, but also for those that have to do with different doughs —both sweet and salty—. Logically, it is a perfect ally for any vegetable preparation, from the sauce to the final seasoning.
Thus, think of ratatouille and all kinds of vegetable recipes, in addition to the virtues of hiding some fresh thyme leaves in broths of any kind —even in the simple water used to cook rice or pasta—, or of using it in your favorite meat.
Roast lamb with thyme
Ingredients
For 2 personsHow to make roast lamb with thyme
Difficulty: EasyTo prepare this recipe, you will need at least two hours, because it is essential to cook the lamb over low heat, so that it does not dry out and remains tasty and juicy. The first thing we do is leave it at room temperature for at least 30 minutes, while we prepare what is necessary for the recipe and preheat the oven to 170º with steam function or with a tray full of water at the bottom to achieve this effect.
If you want a touch of garlic, cut the clove in half and rub the leg with it. Otherwise, or after rubbing the garlic if you want it with that flavor, spread the lard distributing it over the entire surface, without skimping. Sprinkle with a few sprigs of thyme.
Put the lamb in a baking dish and add the water and a splash of vinegar and roast the lamb for two hours, changing the position of the leg every 30 minutes. When it has been in the oven for 1 hour and a half, put a few branches of fresh thyme in the sauce and put others on the leg so that it takes on more aroma.
When we finish roasting the lamb with thyme, we remove the branches and replace them with others. For the sauce, deglaze the dish with the cooking juices, adding a little water and a few drops of vinegar if necessary, and rub with a wooden spoon until you get a sauce like the one in the image.
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