Thursday, July 14, 2011

Herb of the Week


   Thyme, a relative of the mint family, has been used for many purposes through out history. Ancient Egyptians used it for enbalming(ewww) and Greeks used it in baths and for incense. 

   Today Thyme is  a wonderful culinary herb.  It is a great source of iron and is used to flavor meats, stews, soups, eggs and tomato dishes.
It is flavorful but not overpowering so it blends well with other spices. It is a common ingredient in Boquet Garni and Herbs de Provence.

   Thyme is very easy to grow--it thrives in a dry sunny location and will suffer neglect(Boy...Mine is sure thriving).

I hope you will include Thyme in your garden in the future!

Here are a couple of great recipes using Thyme:

Thyme Biscuits

2 Cups flour
1 Tablespoon baking powder
1 Tablespoon sugar
1 Teaspoon salt
8 Tablespoons butter
3/4 Cup buttermilk
1 Whole egg, beaten
2 Tablespoons fresh thyme, chopped
Preheat oven to 425F. Sift together dry ingredients. Cut butter into mixture, but do not overwork. Stir in milk, egg, and thyme. Turn dough onto floured bread board. Knead a dozen times. Roll dough into golf-ball-size balls. Bake on an ungreased cookie sheet for 12-14 minutes, until done. Serve hot. Yield: 12-16 biscuits. 

Lemon & Thyme Chicken

 6 chicken breasts
2 Lemons, juiced
1/2 oz. fresh thyme
2 Cups dry white wine
3 Cups cooked white rice
Salt & Pepper to taste
Preheat oven to 450F. Season Chicken with lemon juice, thyme, salt, and pepper. Cover and bake for 25 minutes. Prepare rice as directed. Uncover and generously baste chicken with wine every 5 minutes until done. Serve hot over rice. Enjoy!


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