Fun Facts
In English folklore, it was believed that thyme attracted
fairies to gardens. This may be based on the fact that thyme
attracts butterflies to gardens.
Other plants make products like alkaloids, gums and steroids
during secondary metabolism.
Phenols are found in tanning lotion. They increase
photosensitivity, more UV rays are absorbed,
giving you a
wonderful summer tan.
Common thyme is a versatile herb for cooking. The leaves can be
used dried or fresh.
It can be used in vegetable dishes, stews and soups, pot roasts and
goes well with chicken or pork.
To make the perfect meal:
Sautéed Asparagus Recipe
(http://culinaryarts.about.com)
1 bunch fresh asparagus
½ large onion, finely chopped
1
lemon
1 Tbsp fresh thyme leaves, stripped from their stems
1 Tbsp butter
2 Tbsp dry white wine
Kosher salt, to taste
Preparation:
Squeeze the juice of the lemon and set it aside. Trim off the bottom
1½ to 2 inches of woody stems at the bottom of the asparagus and
discard them. Then cut the asparagus stalks into pieces ½ to 1 inch
in length. Melt the butter in a heavy-bottomed sauté pan over
medium-high heat. Add the onion and sauté for 2-3 minutes or until
it turns slightly translucent. Add the wine and let it simmer for a
minute or two until it reduces by about half. Add the asparagus and
sauté for 3-4 minutes or until it's bright green and tender but firm
to the bite. Add the thyme and half the lemon juice and cook for a
minute. Season to taste with Kosher salt, add more lemon juice if
needed, and serve right away. Makes 4 servings.
Chicken Marengo Recipe
(http://culinaryarts.about.com)
4
chicken breast filets, boneless & skinless
2 Tbsp extra virgin olive oil
2 Tbsp unsalted butter
1 medium onion, peeled and sliced
1 cup grape tomatoes (or cherry tomatoes), sliced into halves or
thirds
1 cup dry white wine
½ cup Kalamata olives (or other black olives), pitted and chopped
¼ cup fresh thyme leaves, stripped from their stems
Kosher salt, to taste Freshly ground black pepper, to taste
Preparation:
Season chicken breasts with Kosher salt and freshly ground black
pepper. Heat a heavy-bottomed sauté pan over medium-high. Add olive
oil and heat for another minute. Add chicken to pan and cook 2-3
minutes on each side until the breasts are lightly browned. Remove
chicken from skillet and set aside. Add some butter to the pan and
heat until it foams. Then add the onions and cook until translucent,
about 2 minutes. Add wine and bring mixture to a boil. Return the
chicken to the pan and add the tomato wedges. Cover and reduce heat.
Simmer 10 minutes or until chicken is tender and cooked through.
Remove chicken and plate it. Add the chopped olives and thyme to the
pan and cook for another minute, then top the chicken with the sauce
and serve immediately.
For Dessert
Have cheesecake or
find a
another recipe