Detailed description of recipes with thyme seasoning. About the culinary and medicinal properties of thyme: why is it better than other spices and who is contraindicated

Thyme for a healthy diet

Thyme(Thyme, Bogorodskaya grass, Mainland) is a perennial plant from the Lamiaceae family. Thyme has a strong spicy aroma and a bitter, pungent, slightly camphorous taste. This is the most aromatic spice. In cooking, fragrant, dried or fresh, vitamin-rich thyme leaves are used. A tablespoon of fresh thyme is equivalent to a teaspoon of dry thyme.

Medicinal and beneficial properties

Thyme contains thymol essential oil, which has antibacterial, bactericidal, disinfectant, analgesic properties.

Thyme normalizes digestion. As mentioned above, it helps the digestion of fatty foods. It provides significant assistance in diseases of the gastrointestinal tract, increases the secretion of the digestive glands, therefore it is used in the treatment of chronic gastritis with low acidity. Normalizes the intestinal microflora, reduces the formation of gases. It is choleretic, blood-purifying, diuretic and antihelminthic.

Due to enveloping, expectorant and antiseptic properties, infusions and decoctions of thyme are used to gargle with bronchial asthma, laryngitis, tonsillitis, influenza, tracheitis. A decoction of thyme enhances the secretion of bronchial glands and dilutes sputum.

A thyme bath has medicinal properties and has a calming and strengthening effect on the nervous system. Baths with thyme are very useful for the treatment of gynecological diseases, nervous diseases, sciatica, rheumatism, skin rashes, diseases of the joints and muscles. But such baths are contraindicated at high body temperature, high blood pressure, severe heart failure.

Thyme is used to treat prostatitis, impotence, as well as inflammation of the fallopian tubes, cervix and vagina, and painful menstruation in women.

Thyme is used in the form of ointments, lotions and compresses for arthritis, rheumatism, neuritis, gout, bruises, sprains, sports injuries, various skin diseases and as a wound healing for insect bites. In these cases, thyme oil (not essential) is also used.

In order to fight microbes, thyme essential oil is added to an aroma lamp, inhalation solution or bath. You can simply rub fresh leaves in your hands and breathe in their aroma.

Thyme also relieves nervous excitement, depression, improves memory. Used as a remedy for insomnia, pillows are stuffed with dry grass for a calm and sound sleep.

Fresh thyme branches repel moths in the closet.

Application in cooking

Thyme improves and enriches the taste of any dish, greatly aids in the digestion of fatty and fried foods. Thyme reveals its aroma during long-term cooking, so put it at the beginning of cooking. In soups - 15 - 20 minutes before readiness.

Thyme leaves are added to salads, vegetable soups and bean soups. Especially this spice emphasizes the taste of lentil soups, beans and peas. Thyme improves the aroma and taste of vegetable dishes, especially potatoes, cabbage, eggplant. It is used in the preparation of homemade cheeses, in sauces, snacks and curd products.

Thyme can be added to bread dough and other savory pastries, and can also be used in pie and pie fillings.

In fresh and dried form, thyme is used to preserve vegetables: cucumbers, tomatoes, zucchini, squash.

Healing teas and aromatic drinks are brewed with thyme.

Fresh thyme is used to infuse vegetable oil and make a mixture of butter and finely chopped fresh or dried thyme. Vegetable aromatic oil is used for dressing salads, preparing various snacks, sandwiches, pancakes and other dishes.

Dosage

Add thyme to various dishes in moderation, but keep in mind that due to the high content of thymol, it can be irritating to the stomach, liver and kidneys. Therefore, if you suffer from peptic ulcer, then treat thyme with caution.

Combination with other spices

Oregano, rosemary, marjoram, basil, parsley, dill, tarragon, black pepper, etc.

It is part of the Bouquet Garni spice mix and Provence herbs.

Contraindications

Contraindications: individual intolerance, renal and heart failure, peptic ulcer of the stomach and duodenum in the acute stage, hypertension, hepatitis, pregnancy, children under 2 years of age.

Since thyme has a great biological activity, you should not take it constantly, be sure to take breaks in the receptions. Long-term continuous use can lead to deterioration of the thyroid gland.

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Spices and spices for a healthy diet

Spices and spices for a healthy diet - useful properties, medicinal properties, use, combination with other spices.

Thyme is a plant and the spice of the same name obtained from its leaves. It has a strong pleasant aroma, for which it has become widespread in cooking, being a spicy additive to a wide variety of dishes. Another well-known name is thyme.

Usage history

The homeland of thyme is the Mediterranean, where it grows on rocky slopes and in shrub forests, so this spice is widely used in European cuisine. There are more than 400 plant species, but common and creeping thyme are mainly used in cooking. Today they are cultivated in various countries for further preparation from branches with hard leaves of fragrant seasoning.

Thyme has been used by people for five millennia, information about it was found on Sumerian clay tablets and in the records of Avicenna. This plant was loved by the ancient Greeks and Romans. No wonder the Greek and Latin names (Thymon and Thymus, respectively) mean "strength".

Over time, the use of thyme as a spice has gained popularity, and today it is used all over the world - in European, American and Oriental cuisine.

Thyme in cooking

In cooking, as a rule, dry crushed leaves of plants are used, because it is far from always possible to add freshly cut shoots to the dish. The seasoning has a pronounced, slightly bitter taste, which gives the dishes original spicy notes. It is used in various areas of cooking - from canned blanks to baking.

With meat and fish

Thyme is great for cooking various meat and fish dishes, making food taste brighter. It also adds flavor by adding a little bitterness. Traditionally, sprigs of thyme were used for roasting game. In the most accessible dry form, it is used for rubbing or sprinkling meat and fish before heat treatment, added to minced meat for cutlets and sausages.

This spice is indispensable in the preparation of dishes with a high fat content, since the substances that make up the plant contribute to better digestion of heavy foods. Therefore, it is good to add it when frying food in lard. Thyme also contains vitamins of various groups, which makes this spice beneficial for health. But it should be remembered: since the seasoning is strong, it irritates the mucous membrane of the gastrointestinal tract, and it is better not to use it for those who suffer from an ulcer.

Another area of ​​application is the smoking of meat and fish.

Vegetable dishes and mushrooms

Thyme is widely used in cooking potatoes, cabbage and other vegetables. It adds bitter notes to the taste gamut and gives the food a pleasant smell that whets the appetite. Many types of mushrooms also go well with thyme, which is used by culinary specialists. For example, in Italy, the dish "Risotto with mushrooms and thyme" is common, which is a representative of the national traditional cuisine.

In addition, thyme is part of various seasoning mixtures, for example in " Provencal herbs". Their use is universal: in addition to the traditional use for meat and fish, "herbs of Provence" can be safely added to various vegetable dishes, especially if they belong to the Mediterranean cuisine. Fresh thyme shoots are also added to salads, and in their absence, dried seasoning.

Soups

The addition of thyme will be appropriate for almost any soup in which the presence of a pleasant bitterness and a harsh, spicy aroma is acceptable. These are all kinds of borscht, fish and meat soups, broths.

Thyme is distributed throughout the world. Its popularity is associated with the presence of a pronounced aroma, a sharp spicy-bitter taste, which, nevertheless, impose certain restrictions on the amount of application.

Title in English: thyme

Name in French: thym

Synonyms: thyme, thyme, Bogorodskaya grass

In what form is it sold: fresh and dried leaves, young branches, ground

Where is thyme used?

In the Mediterranean, not a single cuisine can do without this spice. Cumin thyme is a constant and popular supplement.

Pickled olives without the addition of thyme oil will not reveal their delicious taste, and pizza will not cause traditional delight. In the state of Louisiana, thyme is a constant companion of the legendary Creole dishes gumbo and jambalaya.

Seasoning is suitable for any plant food, so vegetarian cuisine "prays" for it! Spice used:

• for infusion of vegetable oil intended for dressing salads and snacks, additions to sandwiches;
• in recipes for soft drinks, among which tea with thyme is especially famous, as well as liqueurs;
• in the manufacture of canned food, cheeses, sausages, pates, marinades (salting of tomatoes, cucumbers, zucchini, eggplant, squash, etc.);
• for fried and boiled dishes (traditionally combined with rosemary) from fish, meat, poultry, game, including those with breading;
• for soups and broths, green salads (fresh);
• for making bread and other unsweetened pastries - pies, pies and other products (one of the most popular spices among bakers).

Lemon thyme is a well-known addition to the Gascon confit dish. Mistresses lay the plant among the clothes to scare away the moth. Thyme is one of the most popular ingredients in the creation of perfumes. In addition, this honey plant is valued among beekeepers.

What does thyme pair with?

Thyme is one of the main spices in French cuisine. It is invariably included in the composition of Provence herbs, goes well with pepper, even enhances its flavor. It is a component of the Jordanian spice zakhtar, the Egyptian dukka. Thyme is ideal with:

• potatoes, cabbage and other vegetables;
• beef, pork, poultry and game;
• seafood (especially with lemon thyme, wild);
• offal;
• eggs;
• cheese of all types.

Thyme opens up during prolonged heat treatment, so cooks lay it at the beginning of cooking.

What can not be combined with thyme:

Thyme is used in recipes for a variety of dishes, but any cook will tell you not to combine it with mushrooms and sweet desserts. Thyme is irritating to the stomach, liver, and kidneys, so limit or omit it altogether from any food for ulcers.

Useful properties of thyme:

Thyme herb contains essential oils, tannins and bitter substances. Salts are part of the spice. The leaves of the plant are able to compensate for the lack of vitamin C, potassium, calcium, magnesium.

In their ancient treatises, Theophrastus and Avicenna always included plant seeds in the composition of medicines made on the basis of numerous natural components. Since ancient times, this plant has been revered. They called him divine. According to beliefs, thyme more than once returned even life. In ancient Greece, it was used for fainting, they gave it to a person who had lost consciousness to smell.

Thymol and other components of the essential oil give the plant bactericidal properties. Based on it, antihelminthic and analgesic drugs are created. It relieves neuralgia, pain in the joints, heart, is indispensable for sciatica.

Thyme is part of inhalations and expectorants, which are prescribed for bronchitis and whooping cough. In folk medicine, the plant is used as a rinse for sore throat and dental diseases.

Thyme aids in digestion. It is recommended for certain diseases of the gastrointestinal tract. It is part of the choleretic, diuretic drugs, it will help cleanse the blood and forget about insomnia. This unique plant will relieve suffering from itchy skin and fungal infections.

Contraindications for use:

Thymol in the composition of thyme often causes hyperthyroidism. It is contraindicated in certain disorders of the cardiovascular system. It increases pressure, and the increase appears gradually, accumulates and persists for a long time, so that hypertensive patients should refuse food prepared according to recipes using this spice.

Thyme should be used to a limited extent in pathologies of the liver and kidneys, gastric and duodenal ulcers. Avoid it during pregnancy. Baths with it are unacceptable with an increase in temperature and pressure. Excessive consumption of spices sometimes leads to nausea and vomiting.

• For the first time, written about thyme is mentioned in written sources of the 3rd millennium BC. Researchers read about it on cuneiform tablets, where ancient recipes were immortalized.
• The Sumerians used the plant as an antiseptic, and the ancient Egyptians used it for embalming.
• The European name of the spice comes from the Greek thymiama - "incense". In ancient Greece, it was invariably associated with Aphrodite and used in her temples as incense, which served as a divine sacrifice. Other sources claim that the name comes from thymon - "strength". The Latin word thymus has a similar meaning. In many countries of the world, he was identified with male power.
• Since ancient times, it has been noticed that the use of Bogorodskaya grass forms the rejection of alcoholic beverages.
• In nature, there are about 4 hundred types of thyme. Most often cultivated and used species are ordinary, capitate, creeping.

Common thyme is often confused with thyme, or creeping thyme. Common thyme (lat. Thymus vulgaris) is a plant species of the genus Thymus of the Lamiaceae family.

In the wild, common thyme grows in the northwestern part of the Mediterranean coast - its homeland, Spain and southern France, southern Europe and North Africa. It is not found in the wild in our country. It is cultivated as an essential oil plant in Moldova, the southern regions of Ukraine (in the Crimea) and the Krasnodar Territory, Germany and Central Asia. Other common names of this plant and synonyms: common thyme, fragrant thyme, gorodny cap.

Looks and tastes:

Common thyme is a small, highly branched, upright perennial shrub with ascending stems up to 30-40 cm high. Common thyme is similar to creeping thyme, but it does not creep along the ground, but grows vertically upwards. Root taproot, branched. Stem lignified at the bottom, strongly branched. Flower-bearing young thyme twigs, short and herbaceous, tetrahedral, densely planted and densely covered with greyish-fluffy, downwardly directed hairs, with shortened lateral shoots, and older branches are bare. The leaves are narrow, small (length 5-10 mm), dark green, short-petiolate, opposite, almost needle-shaped, very curved downwards, rigid, and covered with thin, soft scales on the reverse side, edges entire, punctate-glandular, densely pubescent, with a pleasant fragrant smell - the best aroma of thyme - in the upper half of the plant - in color, it has the largest proportion of essential oil. The flowers are small, two-lipped, light purple, and develop from the axils of the upper stem leaves. The flowers are collected at the ends of the branches in racemose inflorescences of false axillary semi-whorls, forming an elongated inflorescence. Thyme blooms in June-July. The fruit consists of four nuts enclosed in the remaining calyx. Nuts 0.7-0.9 mm long, almost round, grayish or brownish brown.

As a spice, mainly dried thyme grass is used - the upper half or third of the stem with leaves, buds or flowers. Thyme is harvested in June - July, at the very beginning of flowering. The cut grass is dried in the open air under sheds and threshed.

How to choose:

Thyme ordinary has a pleasant strong aroma and a sharp, strongly spicy bitter taste, its leaves are used as a spice. Common thyme raw material differs from creeping thyme raw material by the presence of smaller curling leaves in it. Dry thyme is stored in pharmacies - in boxes with lids or in tins, in warehouses - in bales and bags in well-ventilated rooms. The shelf life of dry raw materials is up to 1 year.

For good health:

Thyme is one of the most commonly used medicinal herbs for the treatment of colds. But do not attribute it to only one first-aid kit. Two teaspoons of this herb provides 20% of your daily iron requirement, plus thyme is rich in manganese, a mineral that improves brain function and supports healthy bones and skin. Essential oil is extracted from thyme leaves - red-brown in color, having a “medical” smell. The flowering grass contains from 0.8 to 1.2% of essential oil, the important components of which are thymol and carvacol. Also found in the oil are n-cymene, linalool, and borneol. Thyme herb also contains organic acids: triterpenic, ursolic, oleanic, coffee, quinic, chlorogenic; resins, flavonoids, tannins. This spice contains 1 to 2.5% essential oil, 63.9% carbohydrates, 9.1% protein, significant concentrations of calcium (1890 mg/100 g), magnesium (220 mg/100 g) and vitamin A (3800 mg). /100 g). Common thyme preparations have expectorant, antioxidant, antirheumatic, balsamic, antispasmodic, carminative, antibiotic, diuretic, antiseptic, stimulating, tonic, antidepressant, analgesic, reddening, antiviral, and disinfectant effects. Common thyme - enhances the activity of the ciliated epithelium of the upper respiratory tract, increases the secretion of the bronchial glands. Liquefies sputum and accelerates its evacuation. It has an enveloping effect on mucous membranes. Has antibacterial activity. Flavonoids provide thyme with the ability to relieve spasm of the bronchi and muscles of the respiratory tract - and therefore thyme is indicated in the treatment of bronchitis. Thyme is most widely used for respiratory diseases: bronchitis, tracheitis, laryngotracheitis, laryngitis, bronchopneumonia, colds, flu and sinusitis. It is also used for diseases of the stomach, accompanied by a decrease in gastric secretion, flatulence, atony or intestinal spasm. It is used for rinsing the mouth and throat with inflammation of the mucous membrane, with whooping cough and bronchitis. A liquid extract from the leaves is part of the drug "Pertussin" as an expectorant for bronchitis and whooping cough. Sugar syrup with the addition of thyme herb infusion (1:10) - in half - 1 tablespoon each when coughing, children - 1 teaspoon 3-4 times a day. Thyme extract is part of the combined herbal preparation Bronchipret, which is used for a wide range of diseases of the respiratory system. To prepare infusion of common thyme: 2 tablespoons (10 g) of dry herbs are poured into 1 cup of hot water and heated in a covered enamel bowl in a water bath for 15 minutes. Then cool for 45 minutes at room temperature, filter and squeeze the grass. The resulting broth is brought to 200 ml with boiled water. The broth is stored for up to 2 days in the refrigerator, take 1 tablespoon 2-3 times a day. For getting decoction of thyme: the grass of the plant is poured with boiling water in a ratio of 1:10, heated in a water bath for 30 minutes. Take 1-2 tablespoons 3-5 times a day. An infusion of flowering thyme herb or dried herb is used for colds as a means to enhance bronchial secretion and faster evacuation of sputum, and has disinfectant properties. In folk medicine, an infusion of herbs is used for diseases of the respiratory system, for pain in the stomach and abdomen, and for headaches. Thyme is also indicated for physical and mental weakness, neurasthenia, staphylococcal infection, delayed menstruation, mycosis, metabolic disorders, burns, wounds, anemia, soreness, acne, dermatitis, cystitis, insomnia and cellulite. The scented herb contains thymol, which increases blood flow to the skin. At the same time, heat is felt and the healing of the skin is accelerated. Aromatherapists believe that the smell of this plant helps to increase tone and mood.

Previously, thyme herb was widely used externally for aromatic baths (5 g per bath), compresses, lotions. Thyme baths and lotions are used for skin diseases. Thyme baths are indicated for coughs (mainly whooping cough), nervous weakness, rheumatism and intestinal disorders.
For cooking thyme herbal tea: Pour 1 teaspoon with the top of the herb into 1 glass of water and bring to a boil (or pour boiling water and leave for 10 minutes). Strain. Drink 3 cups of tea daily, moderately warm, when coughing sweeten with honey (for diabetics, sweeten with stevia). For cooking thyme baths: 100 g of grass pour 1 liter of boiling water, soak for 15-20 minutes, strain and pour into a bath filled with warm water. In most cases against stomach ailments And convulsive cough Mixed herbal teas work best. From thyme oil (Oleum Thymi) thymol (Thymolum) is obtained, which is used as an antihelminthic, as well as for diarrhea and flatulence to reduce fermentation in the intestines. Thymol is used orally at 0.05-0.1 g as a disinfectant with flatulence and diarrhea. In large doses (from 1 to 4 g) is used as an antihelminthic with tapeworms. With whiplash apply from 1 to 4 g in the morning on an empty stomach in 3 doses at intervals of 1 hour. The preparation of the patient is carried out in the same way as when using other antihelminthic drugs. The course of treatment is continued for 7 days, then a break is made for 5-7 days, and the course is repeated. Thymol is included in antibacterial sweets as the main disinfectant. Candy apply with tonsillitis, chronic tonsillitis, stomatitis, pyorrhea etc. Apply 4-5 sweets one after another for 15-20 minutes, repeat the intake 3-4 times a day for 2 days. Thyme essential oil is used as an external rub for radiculitis and neuritis - thyme can also be used as an ointment for the skin with rheumatism. Side effect of common thyme: Overdose may cause nausea. Thymol can provoke hyperfunction of the thyroid gland. Thyme-based preparations should not be used for a long time, as long-term use leads to hyperthyroidism. Contraindications to the use of thyme ordinary: Thymol, as the main component of common thyme, is contraindicated in cardiac decompensation, liver and kidney diseases, gastric and duodenal ulcers, in early childhood and pregnancy. Common thyme should not be used for epilepsy, hyperthyroidism and high blood pressure. Special instructions for taking thyme ordinary: When used in children, dosage adjustment is required. Thyme is also used to prepare herbal preparations. Thyme essential oil is often added to toothpaste and drippings.

Food intake:

In cooking, thyme leaves are mainly used as spices. It works very well on the taste and smell of vegetable dishes, especially potatoes and cabbage. Fresh and dry thyme is used for pickling cucumbers and tomatoes along with dill and marjoram, in pea and bean dishes, in potato and tomato salads, soups, borscht, cabbage soup. Dry thyme (in powder) goes with stews, especially lamb, steaks, minced meat, rice and pasta, egg, vegetable and chicken dishes. Thyme can also be used for all types of meat, fish and heavy sauces - it is best added to: pasta and pizza sauces, salad dressings, stews, poultry, fish.
Thyme - as a seasoning for fatty foods, not only significantly improves and enriches its taste, but also contributes to its digestion. And we are talking not only about fatty meat food, but also about fried potatoes, scrambled eggs with lard, fatty sausage and cheese. Fine spicy seasoning for roast obtained from thyme and rosemary with the addition of salt. Thymol - as the main component of thyme essential oil, is an excellent preservative.

Thyme (Thyme) - (from lat. Thýmus - “strong”, “courageous”) - semi-shrub of the Lamiaceae family, with a strongly fragrant, spicy smell.

History and distribution

Thyme was known in ancient Greece and ancient Rome (soldiers bathed in thyme-infused water to gain strength). Then it was grown and used as a spice. The Egyptians used it as a substitute for perfume, and also used it to embalm the dead.

In the 11th century, thanks to the Benedictine monks, thyme spread throughout Europe.

Thyme grows in the northern and central strip of the European part of Russia, Belarus, Armenia, partly in the Urals, in Siberia and Kazakhstan, in the Crimea, along the outskirts of pine forests. It is found wild in Southern Europe.

Description

Thyme reaches a height of 20-40 cm. It blooms from May to August with white or purple flowers. Fruit-boxes with four black-brown nuts that ripen in August - September.

Thyme has a pleasant persistent smell and a spicy bitter taste.

Usage

Thyme leaves are used as a spice in cooking, canning and liquor industries. Thyme is part of the spice blend known as "herbes de Provence". It improves the smell and taste of vegetable dishes, especially potatoes and cabbage. Thyme is irreplaceable when cooking pork, lamb, fish, lentil soup, peas and beans. They are seasoned with poultry, game, offal dishes. Thyme is popular for smoking foods and pickling vegetables.

Thyme essential oil is used in cosmetology to perfume soaps, lipsticks, creams, toothpastes. If thyme is laid on clothes in the closet, it repels moths.

This plant is widely used in ornamental gardening for rock gardens.

Composition and properties

Thyme herb contains up to 30% thymol essential oil. The plant contains tannins, bitterness, minerals, gum, organic pigments, oleic acid.

The presence of these components puts the herb thyme in a number of bactericidal.

For medicinal purposes, leafy twigs (thyme herb) are used. In folk medicine, thyme is used for gargling, for whooping cough and bronchitis, bronchial asthma. It is used in the manufacture of powders and pastes, syrup, decoction, extract, medicinal tea, cough tablets, tinctures to calm the nerves, etc.

Fresh and dry thyme leaves are boiled and drunk for joint pain, heart pain, sciatica, and neuralgic diseases. Thyme provides significant assistance in diseases of the gastrointestinal tract (enterocolitis, fermentopathy, dyskinesia of the gastrointestinal tract, dysbacteriosis), helps digest fatty foods, is a choleretic, blood-purifying, diuretic. Its effect on insomnia has been noted.

Thyme helps with sinusitis and sinusitis.

For gargling and mouth thyme is used for stomatitis and gingivitis.

Baths with thyme are useful for the treatment of gynecological diseases. Thymol, isolated from thyme, as well as numerous preparations from it, is used as an antihelminthic, disinfectant and analgesic.

Contraindications: high body temperature, high blood pressure, heart failure.

Interesting fact

In the old days in Rus' there was a custom on the day of the Assumption of the Most Holy Theotokos to decorate her icons with bunches of thyme, for which the plant was called "Bogorodskaya grass".