print Print this page

Thyme

In season all year

Food Description:

One of the best known of culinary herbs, thyme has a strong, almost medicinal aroma and agreeable, savoury pungency. It grows easily in a pot or garden, in a sunny position with well-drained soil.

General Information:

Category: Herb
To Buy: Buy bunches of fresh stems from vegetable retailers, or dried leaves in airtight containers from a reputable retailer. Beware - ground thyme sometimes includes stems, branches and roots, and therefore does not have the strong flavour of the leaves alone.
To Store: Wrap fresh stems in plastic wrap and keep in the fridge for up to 5 days. Dried thyme should be kept in an airtight container away from heat, light and humidity, where it should keep its flavour for up to 15 months.
Tips and Tricks: The astringency of thyme counteracts rich and fatty foods, making it an ideal accompaniment to goose, duck and pork. Thyme is an ingredient in mixed herb blends, and is always part of a classic bouquet garni. Use dry leaves in soups, stews, casseroles, bread stuffing and pate.

Nutrition (100 Grams):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Negligible
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Extremely High

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

Bacterial Infections
Bronchitis

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Facebook Twitter RSS