INDOOR GARDENING: THYME: Cultivation, Storage, Recipes

[David P. Dillard]

.


INDOOR GARDENING: THYME:
Cultivation, Storage, Recipes



Date: Tue, 7 Jul 2009 10:11:54 EDT
From: BradL...@aol.com
Reply-To: indoor-gardening-a...@googlegroups.com
To: IndoorGard...@yahoogroups.com
Subject: THYME: Cultivation, Storage, Recipes


Thyme - The Culinary Herb


<snip>


Thymes are evergreens, and some varieties like common
garden thyme can have a hard time surviving a bad winter
in the extreme northern zones. Low growing thymes have
a better chance to survive at ground level. Choosing your
plants will mean you have to take the weather into consideration.
The flavor must also be a consideration. Some of the more
popular culinary thymes are:
 

English Garden Thyme
Caraway Thyme
Lemon Thyme
Narrow Leaf French 


<snip>



Source: Thyme - The Culinary Herb
http://ezinearticles.com/?Thyme---The-Culinary-Herb&id=2449929



Thyme Selection and Storage - Herbs
http://homecooking.about.com/od/foodstorage/a/thymestorage.htm



Recipes


Lemon Thyme Lift

2 Cups water
1/2 Teaspoon fresh lemon thyme leaves
1/2 Teaspoon honey

Bring water to a boil and remove from the heat. Add thyme
leaves and steep for 5 minutes. Strain into cups and add
honey. Relax and enjoy.



Spring Onion Soup

3/4 Pound potatoes
1/2 Stick unsalted butter
3/4 Cup chopped spring onions (include 1/2 the green)
2 1/2 cups chicken broth
l Sprig fresh thyme
2 1/2 Cups milk
1 Teaspoon fresh thyme leaves, minced
Salt and Pepper to taste


Peel and chop potatoes.

In a heavy saucepan, melt butter, then toss potatoes and
onion in the butter. Sweat, covered, over moderately low
heat for 10 minutes. Add broth and thyme sprig and simmer
until potatoes are very soft, about 15 minutes. Discard
sprig and puree to a soup.

Transfer to a saucepan, stir in milk and minced thyme leaves.
Add salt and pepper, and simmer until heated through, about
5 minutes.

Serves 6.

PENNY MELTON, PENNY'S GARDEN



Herbed Green Beans

1 1/2 Pounds green beans
1 Small onion, halved and sliced
1/4 Cup butter
1 Teaspoon lemon juice
1 Teaspoon fresh parsley, chopped
1 Teaspoon fresh thyme leaves, chopped
1/4 Teaspoon paprika
Salt & Pepper to taste


Rinse beans in cold water, snap off ends and cut into
1-2" lengths. Cut half the onion into small slices and
place, with beans, in a rice steamer. Cook until tender,
about 15 minutes. Drain and set aside.

Melt butter in a saucepan and add the other half of the
onion, thinly sliced, the lemon juice, parsley, thyme,
paprika, salt and pepper. Simmer for 5 minutes.

Add the beans and toss well, completely coating beans.

Serves 6-8.

SUSAN MIDDLETON, HOUSTON, TEXAS



Lickety Split Lemon & Thyme Chicken

1 Chicken, cut into pieces
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


All of the above recipes are from:
Thyme Recipes
http://www.theherbaltouch.com/iha/thymerec1.html



Seasoned Thyme Pork Roast

Prep Time: 15 min
Total Time: 2 hr 45 min
Makes: 10 servings


1 pork loin roast (3 lb.)
2 medium onions, sliced
3 Tbsp. oil
1/2 cup Brown Sugar Barbecue Sauce
1/4 cup apple juice
2 Tbsp. dried thyme leaves
6 medium apples, sliced
1/2 cup dark pitted prunes


PREHEAT oven to 350°F. Brown pork and onions in
hot oil in large ovenproof pot on medium-high heat
3 min., turning occasionally.

COMBINE barbecue sauce, apple juice and thyme.
Pour over ingredients in pot; cover with ovenproof lid.
Reduce heat to medium-low; simmer 10 min., then
place in oven.

BAKE 2 hours. Add apples and prunes; bake an
additional 30 min. or until pork is cooked through
(160°F) and apples are tender.

Cooking Know-How
Be sure to cover any part of the pot that is not ovenproof
with foil before placing it in the oven.

Source: Seasoned Thyme Pork Roast
http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&
recipe_id=65843


Easy Herb Biscuits 

Easy herbed biscuits are particularly good with poultry and
pork. Feel free to vary the herbs to your tastes. Mayonnaise
may seem an odd ingredient until you consider that it is
made of eggs and oil. The batter is also great as a topping
for pot pies in place of a rolled crust. Try substituting buttermilk
for the milk to add a nice tangy flavor. Have your ingredients
ready and mix up these biscuits as soon as the oven is hot.
Incredibly fast and easy, with no rolling and cutting of dough.

Prep Time: 5 minutes
Cook Time: 15 minutes


Ingredients:

Cooking oil spray
2 cups self-rising flour
1-1/2 teaspoons fresh sage (or favorite herb), chopped or 1/4 teaspoon
dried sage
1-1/2 teaspoons fresh thyme (or favorite herb), chopped or 1/4 teaspoon
dried thyme
1/4 cup mayonnaise
1 cup milk (or buttermilk)


Preparation:

Preheat oven to 400 F. Spray nonstick a nonstick
12-cup muffin pan with vegetable oil.

Whisk sage and thyme into the flour.

Using a large dinner fork, stir in the mayonnaise and milk
(or buttermilk) until combined. Do not overmix.

Divide batter evenly into muffin cups.

Bake in preheated oven for 12 to 15 minutes until golden.

Note: Do not mix up the biscuits too far in advance in order
to retain retain the leavening powder. This recipe is particularly
good with poultry and pork. Feel free to vary the herbs to
your tastes. The batter is also great as a topping for pot
pies in place of a rolled crust.

Yield: 12 servings

Source: Easy Herb Biscuits Recipe - How to make biscuits recipe
http://homecooking.about.com/od/breadrecipes/r/blbread31.htm



From the Linda Bee Indoor Gardening Collection of Resources



Linda Bee
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http://www.learningis4everyone.org/
http://groups.yahoo.com/group/Educator-Gold/




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