A member of the Lamiaceae family, thyme is a medicinal and aromatic plant native to Western Europe that has been used since antiquity for its therapeutic virtues. Such were its benefits that in ancient times it was burned to purify the air and infused into the bath water of soldiers before they went to war. This aromatic, supposedly courage-boosting herb was also used as an offering to the Greek gods and as a scented offering to accompany the dead in Egypt.
It was the Romans who took thyme out of the Mediterranean during their conquests, which thyme won every time!
Contents
Growing thyme
An ambassador for Mediterranean aromatic varieties, this aromatic plant loves the sun and doesn't need much water. It thrives on poor, stony soils and tends to invade its surroundings as it reseeds itself.
For sowing, plant seeds between April and June in well-aired, unamended soil. Lightly cover the seeds and press down. Transplant your seedlings 5 to 6 weeks later into their final container, 20 cm apart. In seedlings, aerate and "clean" the soil of weeds and stubborn roots before planting. Pack well and water when planting.
Thyme is hardy and requires little effort on the part of the gardener. Thyme is a great ally for many plants, so don't hesitate to combine it with other crops such as tomatoes, cabbages, potatoes and nasturtiums. It repels aphids, slugs and whiteflies, while attracting many pollinators!
Thyme is harvested by branch, as it grows back continuously and its wood hardens over the years. When it starts to flower in early summer, pinch off the flowering heads and remove them from the plant so that it doesn't go to seed and only flowers.
Common, lemon or wild thyme (also known as Serpolet) develops a truly aromatic palette. Dried or fresh, it adds character to every dish and takes you on a Mediterranean journey.
Tip: it's easy to dry. At the end of the summer season, prune the whole plant, leaving it just 5-10 cm high, and make one or more bunches. Dry them upside down in a warm, dry place, and enjoy your thyme all year round!
Cooking thyme
Anti-infectious, anti-inflammatory, antiseptic and antioxidant, thyme is also a major health ally!
Thyme makes it easy to treat yourself at home. It can be used to clear the respiratory tract in the case of colds or bronchitis, in essential oil inhalations, as an infusion for digestive problems, or externally to disinfect bites.
As a stimulant for our immune system, inviting thyme into our daily lives means taking preventive action against all the little ailments and viruses that can affect us.
Comme une Ta-Thym: Sunday tart with apricots and thyme
The team and I wanted to honor thyme in a recipe for sweet tooths!
You will need :
- Shortcrust pastry
- 10 ripe apricots
- 3 to 4 dessertspoons jam (whatever you have in the fridge will do!)
- 3 to 4 sprigs fresh or dried thyme
Step 1 Preheat your oven to 200° and roll out the shortcrust pastry in your pie dish. Make a few holes in the bottom of the pastry with a fork.
Step 2 Spread your jam evenly over the base of the tart, and arrange your halved apricots on the domed side of the tart.
Step 3 Sprinkle your thyme over the mixture and bake for around 30 minutes, until the apricots are golden and stewed.
Let cool and enjoy!
Compost thyme: you can compost its branches once the leaves have been removed
