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But in the kitchen the exquisite flavor and aroma of this
marvelous herb set it apart.
It
grows well in most climates and prefers a light, sandy, well-drained,
dry soil in full sun. It is one of the easiest herbs to grow
in pots and will enhance the appearance of rock walls and
stone pathways. Lemon thyme comes in both a creeping variety
(Thymus pulegiodes) and a Lemon Carpet Thyme (Thymus
herba-barona cv.), the latter developed by Richter's
Herbs in Goodwood, Ontario.
Many old herb gardens include the visual pun of a "thyme
clock" - a thyme topiary shaped into a clock dial with
hands permanently set at whatever hour holds some significance
for the gardener.
The word Thymus is Greek for "courage", but its
application to the herb may be related to the Greek word meaning
"to fumigate", for the herb was burned to drive
unwelcome insects from a house. Thyme was also worn and burned
to attract good health.
In Ireland, a bed of thyme is set aside in the garden as a
home to the fairies and the legend claims that if you wash
your eyes with the dew from the herb on May 1st you will be
privileged to see these tiny mischievous creatures. Thyme
placed under your pillow will ward off nightmares and ensure
a good night's sleep.
Medicinally, thyme may be used internally and externally,
but the essential oil should never be taken internally nor
applied undiluted to the skin. Recent research has indicated
that thyme is such a powerful tonic that it is an effective
counter to age-related problems. Added to a hot bath it is
certainly a potent muscle relaxer. The herb is vigorously
antiseptic and as a lotion it can be applied directly to infected
wounds. As an infusion or in a gargle, thyme may be used to
treat laryngitis and tonsillitis. Lemon thyme particularly
has a reliable reputation in the care of whooping cough and
bronchitis.
But it's in the kitchen that lemon thyme excels. Almost no
other herb will compliment fish or chicken as well. One caveat:
unlike common thyme, lemon thyme doesn't retain its flavor
when dried, so use fresh whenever possible.
Here's a rich chicken dish that uses only lemon thyme and
no other herb:
Lemon-Thymely Chicken
· 4 boneless chicken breasts
· 1/8 cup of packed fresh lemon thyme
· ¾ cup of heavy cream
· ¼ cup of medium dry sherry
· 2 cloves of garlic, crushed
· ¼ cup of grated Romano or Parmesan cheese
· 2 Tbsp. olive oil
· Salt and freshly ground black pepper to taste.
Sauté the chicken breasts in the olive oil over medium-high
heat for about five minutes each side. Mix all the other ingredients
- except the cheese - in a baking dish (they may be mixed
in a blender) and place the chicken breasts in the dish. Spoon
the mixture over the chicken and then cover with the cheese.
Bake, covered, at 350 degrees for about 30 minutes, removing
the cover for the last 10 minutes for browning. Serve over
rice with vegetable of your choice.
For a simple, healthy salad dressing, try this:
Lemon Thyme with Sherry Salad Dressing:
Juice ½ lemon then add enough apple cider vinegar to
bring total to ¼ cup. Add 3 Tbsp. of packed, fresh
lemon thyme, 1 cup of extra virgin olive oil; ¼ cup
of medium dry sherry; 1 clove of garlic, crushed; 1 tsp. of
Dijon mustard; pinch of cayenne; 1 tsp. of salt (or more to
taste). Mix (again a blender will thoroughly combine the ingredients)
and pour over a green salad.
Lemon thyme and potatoes make a good combination. The following
recipe is a flavorful alternative to other scalloped potato
recipes:
Royal
Purple Potato Casserole
·
6-8 purple potatoes (other types of potatoes may be substituted,
but purple potatoes confer a delightful hue to this dish)
· 3 tomatoes, peeled, seeded and chopped
· 3 tsp. of olive oil
· 1 large red onion, sliced into ¼ inch rings
· 2 Tbsp. of fresh lemon thyme
· ½ cup of green onions, chopped
· 4 cloves of garlic, minced
· ¼ cup of Greek olives, pitted and chopped
· ½ cup of chicken or vegetable bouillon
Slice
the potatoes into 1/4-inch sections. Mix the rest of the ingredients
together in a large bowl with half the olive oil. Into a lightly
oiled lidded casserole alternated layers of the potatoes with
the other ingredients. Drizzle the remaining olive oil over
top. Bake covered in a preheated 400F oven for 40 minutes.
Remove the lid and bake for a further 10 minutes. Check the
potatoes for tenderness. Depending upon the type of potato
used, they may require further baking time.
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