Medicinal plant thyme in cooking

Even in ancient times, the healing properties of thyme (thyme) were known . So, with its help it was possible to cure diseases of the respiratory tract, nervous and musculoskeletal systems, skin, digestive organs, oral cavity and many others. In addition, this plant has bactericidal, antimicrobial, anthelmintic, disinfectant and analgesic properties. Since this plant also contains essential oils, bitter and tannic substances, resin, gum, as well as vitamins, organic and mineral salts, often use thyme in cooking as a seasoning for various dishes. This is due to the fact that it promotes the rapid digestion of sufficiently fatty foods. Therefore, it is used in the preparation of pork, pâté, lamb, fatty fish, poultry and sub-products.

Thyme has a strong spicy smell and a sharp bitter taste. It is preferable to use fresh thyme in cooking, but today it is becoming more difficult, so the dried leaves of a plant are most often used. In this case, remember that dry thyme has a more intense taste, so it will take much less. Thymus leaves are the most common spice in bakery production, and it is also used to make cabbage and potato dishes, bean soup, eggs and cheeses, poultry broths, sauces and marinades (especially when pickling vegetables), fish, and various Drinks and teas.

It is impossible to say with certainty what can replace thyme, Because its unique aroma and medicinal properties will not be compared with any other plants used by culinary specialists around the world. So, its leaves are added to canned food and alcoholic beverages, and stems to various drinks. But it should be used with caution for those who suffer from diseases of the stomach, liver or kidneys.

Interestingly, there are several varieties of thyme. For example, caraway thyme is perfectly combined with wine, garlic and fish (therefore it is used in Mediterranean cuisine), and lemon thyme with seafood and various sweets. Despite the variety of this plant, it is always used in French cuisine, as well as Spanish, Greek and Turkish. And in the French cuisine culinary experts have no idea what to replace thyme, so this spice takes a special place here.

Adding thyme in ready meals (especially in combination with pepper), you can contribute to strengthening and improving their taste and aroma. However, to fully reveal its aroma, long heat treatment helps it, therefore, most often thyme is put in a dish at the beginning of its preparation. In soups and first courses spices are placed twenty minutes before the end of cooking.
Very often, thyme is used in cooking vegetarian. So, seasoning is added to cheeses, vegetables, mushrooms, scrambled eggs and omelettes, jelly and many other dishes.

It must be borne in mind that fresh fresh herbs are ground just before consumption to preserve the smell and aroma, and store the spices in tightly closed containers.

Thus, in modern times, thyme is most often used in cooking, but one should not forget about its medicinal properties. So, it is used in medicine in the manufacture of tablets and cough syrups, from nervous disorders, as well as ointments for wound healing. Its antibacterial properties of thyme is due to the essential oils that make up its composition. Therefore, you can simply grind the fresh leaves of the plant in your hands and breathe a fragrance, if often there are bouts of coughing. But it should be remembered that it is not recommended to use this plant for those who suffer from heart, kidney and liver, stomach. Also, it should be excluded from the diet of pregnant women, as thyme promotes active strengthening of thyroid function.