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, antihelminthic, disinfectant and analgesic properties. Since this plant also contains essential oils, bitter and tannins, tar, gum, as well as vitamins, organic and mineral salts, thyme is often used in cooking as a seasoning for various dishes. This is also due to the fact that it contributes to the rapid digestion of sufficiently fatty foods. Therefore, it is used in the preparation of pork, pastes, lamb, oily fish, poultry and offal dishes.
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 increasingly difficult, therefore, dried plant leaves are most often used. In this case, you need to remember that dry thyme has a richer taste, so it will need much less. Thyme leaves are the most common spice in bakery production, it is also used for cooking dishes from cabbage and potatoes, legumes, eggs and cheese soups, poultry broths, sauces and marinades (this is especially true when pickling vegetables), fish, and various drinks and teas.
It’s impossible to say exactly how thyme can be replaced, as its unique aroma and medicinal properties cannot be compared with any other plants used by culinary specialists all over the world. So, its leaves are added to canned goods 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 goes well with wine, garlic and fish (which is why it is used in Mediterranean cuisine), and lemon thyme - with seafood and various sweets. Despite the varieties of this plant, it is always used in French cuisine, as well as Spanish, Greek and Turkish. Moreover, in French cuisine, culinary specialists have no idea how to replace thyme, so this spice here occupies a special place.
By adding thyme to ready meals (especially in combination with pepper), you can contribute to enhancing and improving their taste and aroma. However, prolonged heat treatment helps him to fully reveal his aroma, therefore, most often thyme is put into the dish at the beginning of its preparation. In soups and first courses, the spice is placed twenty minutes before the end of cooking.
Thyme is often used in vegetarian cooking. So, seasoning is added to cheeses, vegetables, mushrooms, fried eggs and omelettes, jelly and many other dishes.
It should be borne in mind that fresh herbs are crushed only before use to preserve the smell and aroma, and the spice is stored in a tightly closed container.
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, for nervous disorders, as well as ointments for wound healing. Thyme has its antibacterial properties 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 in the aroma if coughing attacks often occur. But it should be remembered that this plant is not recommended for those who suffer from diseases of the heart, kidneys and liver, stomach. It should also be excluded from the diet of pregnant women, since thyme contributes to the active enhancement of thyroid function.