DRY THYME RECIPES

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THYME USES AND RECIPES | JUST A PINCH



Thyme Uses and Recipes | Just A Pinch image

Thyme is a culinary and medicinal herb of the genus Thymus. Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing that thyme was a source of courage. It was thought that the spread of thyme throughout Europe was thanks to the Romans, as they used it to purify their rooms and to "give an aromatic flavour to cheese and liqueurs". In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares. In this period, women would also often give knights and warriors gifts that included thyme leaves as it was believed to bring courage to the bearer. Thyme was also used as incense and placed on coffins during funerals as it was supposed to assure passage into the next life. Medicinal use The essential oil of common thyme (Thymus vulgaris) is made up of 20-54% thymol. Thymol, an antiseptic, is the main active ingredient in Listerine mouthwash. Before the advent of modern antibiotics, it was used to medicate bandages. It has also been shown to be effective against the fungus that commonly infects toenails. It can also be found as the active ingredient in all-natural, alcohol-free hand sanitizers. A tea made by infusing the herb in water can be used for cough and bronchitis. Medicinally thyme is used for respiratory infections in the form of a tincture, tisane, salve, syrup or by steam inhalation. Because it is antiseptic, thyme boiled in water and cooled is very effective against inflammation of the throat when gargled 3 times a day. The inflammation will normally disappear in 2 – 5 days. The thymol and other volatile components in the leaf glands is excreted via the lungs, being highly lipid-soluble, where it reduces the viscosity of the mucus and exerts its antimicrobial action. Other infections and wounds can be dripped with thyme that has been boiled in water and cooled. In traditional Jamaican childbirth practice, thyme tea is given to the mother after delivery of the baby. Its oxytocin-like effect causes uterine contractions and more rapid delivery of the placenta but this was said by Sheila Kitzinger to cause an increased prevalence of retained placenta. Thyme is a good source of iron and is widely used in cooking. The herb is a basic ingredient in Levantine (Lebanese, Syrian, Jordanian, Palestinian), Libyan, Indian, Italian, French, Albanian, Persian, Portuguese, Assyrian, Spanish, Greek, Nigerian, Caribbean, and Turkish cuisines, and in those derived from them. Thyme is often used to flavour meats, soups and stews. It has a particular affinity to and is often used as a primary flavour with lamb, tomatoes and eggs. Thyme, while flavourful, does not overpower and blends well with other herbs and spices. In some Levantine countries, and Assyrian the condiment za'atar (Arabic for thyme) contains thyme as a vital ingredient. It is a common component of the bouquet garni, and of herbes de Provence. Thyme is sold both fresh and dried. The fresh form is more flavorful but also less convenient; storage life is rarely more than a week. While summer-seasonal, fresh thyme is often available year round. Fresh thyme is commonly sold in bunches of sprigs. A sprig is a single stem snipped from the plant. It is composed of a woody stem with paired leaf or flower clusters ("leaves") spaced ½ to 1" apart. A recipe may measure thyme by the bunch (or fraction thereof), or by the sprig, or by the tablespoon or teaspoon. If the recipe does not specify fresh or dried, assume that it means fresh. Depending on how it is used in a dish, the whole sprig may be used (e.g. in a bouquet garni), or the leaves removed and the stems discarded. Usually when a recipe specifies 'bunch' or 'sprig' it means the whole form; when it specifies spoons it means the leaves. It is perfectly acceptable to substitute dried for whole thyme. Leaves may be removed from stems either by scraping with the back of a knife, or by pulling through the fingers or tines of a fork. Leaves are often chopped. Thyme retains its flavor on drying better than many other herbs. As usual with dried herbs less of it is required when substituted in a recipe. As a rule of thumb, use one third as much dried as fresh thyme - a little less if it is ground. Substitution is often more complicated than that because recipes can specify sprigs and sprigs can vary in yield of leaves. Assuming a 4" sprig (they are often somewhat longer), estimate that 6 sprigs will yield one tablespoon of leaves. The dried equivalent is 1:3, so substitute 1 teaspoon of dried or ¾ tsp of ground thyme for 6 small sprigs. As with bay, thyme is slow to release its flavors so it is usually added early in the cooking process.

Provided by Stormy Stewart @karlyn255

Categories     Chicken

Number Of Ingredients 1

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Steps:

  • Lemon thyme cookies Though thyme stands for "courage," you’ll need none of that as you bite into these buttery delights. They’re irresistible plain or dipped in chocolate. MAKES ABOUT 25 2-INCH ROUND COOKIES • 1/2 cup blanched slivered almonds • 2 tablespoons fresh Lemon-thyme leaves, stems removed • 2 cups all-purpose flour, divided • 1/2 teaspoon salt • 1 cup (2 sticks) unsalted butter, softened • 1/4 cup granulated sugar • 1/4 cup powdered sugar • 1 teaspoon pure vanilla extract • 1 teaspoon pure lemon extract • All-purpose flour, for dusting work surface Garnish optional • 6 to 8 ounces semisweet chocolate, tempered • Slivered almonds (at least 25) 1. In food processor with metal blade, pulse almonds, thyme and lemon zest with 2 tablespoons flour until finely ground but not pasty, about 20 seconds. Sift together remaining flour and salt in medium bowl. Add ground nut-herb mixture and stir. Set aside. In electric mixer with paddle attachment, cream butter and sugars until light and fluffy, 2 to 3 minutes. Turn mixer to low and gradually add flour mixture, mixing until just combined. Stir in vanilla and lemon extracts. Flatten dough into disk and wrap tightly in plastic. Chill 2 hours or until very firm. 2. Preheat oven to 300 degrees with rack in center. Line two cookie sheets with parchment paper. Roll chilled dough on lightly floured surface to about ¼-inch thickness, using as little flour as possible. Cut out 2-inch rounds with cookie cutter and place ½ inch apart on cookie sheets. Position sheet on center rack and bake 35 to 40 minutes, or until bottoms are lightly browned. Immediately transfer to racks and cool completely before garnishing. 3. To garnish: Set another cooling rack over cookie sheet. Dip half of each cookie in tempered chocolate. Place on rack, so sheet catches chocolate drippings. Before chocolate sets, place an almond sliver or two on top of each cookie. Allow to fully set before serving. Store in airtight containers at room temperature up to 1 week.
  • Lemon Thyme Cupcakes. Tea thyme: moist and buttery cupcakes a family favorite. buttery, lemony, moist little cakes with a tender crumb and a pleasing herbal aroma. They are good warm or at room temperature. 1½ cups unbleached flour ½ teaspoon baking powder ¼ teaspoon salt 2 tablespoons finely minced lemon thyme ¾ cup milk 1 teaspoon finely grated lemon zest ½ cup unsalted butter, softened 1 cup plus 3 tablespoons sugar 2 large eggs ½ teaspoon vanilla extract 3 tablespoons lemon juice Place cupcake papers in, or lightly butter and flour, a cupcake pan. Preheat the oven to 350°F. In a small bowl, combine the flour, baking powder, and salt, tossing lightly. In a measuring cup, add 1 tablespoon plus 2 teaspoons of the thyme to the milk along with the lemon zest and stir well.Cream the butter in the bowl of an electric mixer on medium speed for about 3 minutes. Scrape down the sides and add 1 cup of the sugar and beat for 2 minutes, stopping to scrape down the sides. Add the eggs, one at a time, blending well after each one and scraping down the sides if necessary. Beat the batter until it is light and fluffy. Add the vanilla and beat for a minute longer. On low speed, blend in half the dry ingredients, add the milk mixture and mix well, and then blend in the rest of the dry ingredients. Scrape down the sides and be sure that the batter is well blended. Spoon the batter evenly into the cups of the pan. Bake for 25 minutes, or until the tops are just starting to turn golden brown and a tester comes out clean. Meanwhile, combine the remaining 3 tablespoons sugar with the lemon juice and the remaining 1 teaspoon thyme and stir well to dissolve the sugar. When the cakes are done, remove the pan from the oven and brush them with the lemon glaze. Let the cupcakes cool in the pan for 5 minutes, then remove them to cool on a rack.
  • Lemon Thyme Chicken Buttered onions are a great addition to the lemon sauce of this easy supper. Best of all, it takes only a few minutes to brown the lightly breaded chicken on the stove top. -Kay Shimonek of Corsicana, Texas 3 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 4 boneless skinless chicken breast halves (4 ounces each) 2 teaspoons olive oil 1 medium onion, chopped 1 tablespoon butter 1/2 teaspoon dried thyme 1 cup chicken broth 3 tablespoons lemon juice 2 tablespoons minced fresh parsley Directions In a small bowl, combine the flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle the remaining flour mixture over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 7-9 minutes on each side or until juices run clear. Remove and keep warm. In the same pan, saute onion in butter until tender. Add thyme and reserved flour mixture; stir until blended. Gradually stir in the broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken. Sprinkle with parsley. Yield: 4 servings.

28 DRIED THYME RECIPES | TARLADALAL.COM
From m.tarladalal.com
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WHAT IS THYME? HOW TO DRY THYME AT HOME, PLUS 11 THYME ...
Jun 20, 2019 · What Is Thyme? Belonging to the mint family (Lamiaceae), thyme ( = Thymus vulgaris) is a perennial herb used in many kinds of cuisines around the world, from southern Europe and the Mediterranean to Central America, Asia, Africa, the Caribbean, and the United States. Available in both fresh and dried form, thyme is recognizable by its ...
From masterclass.com
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THYME RECIPES | ALLRECIPES
Excellent seasoning for all recipes that call for italian seasoning, I like to use it for just about everything Italian or not! Store in an airtight container; it keeps for about 12 weeks. You can use fresh herbs you dry yourself, or store bought dried herbs - of course, the ones you grow and dry yourself are better!
From allrecipes.com
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10 TASTY THYME RECIPES – A COUPLE COOKS
Oct 25, 2020 · Remove the potatoes from the oven and toss with the fresh thyme. For a more forward garlic flavor, grate the fresh garlic onto the pan with another drizzle of olive oil and use a spoon to gently toss it all together (separating any grated garlic that clumps together). You can also spritz with lemon wedges for a tangy flavor.
From acouplecooks.com
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HOW TO COOK WITH THYME + 10 FRESH THYME RECIPES — THE MOM 100
Sep 29, 2021 · Dried thyme can be substituted for fresh in many recipes, especially any recipes that are cooked. Use 1 teaspoon of dried thyme for 1 tablespoon fresh, so a 1:3 ratio of dried to fresh thyme. For recipes and dishes that call for fresh thyme that not are cooked, sometimes it’s ok to sub in dried, sometimes not. ...
From themom100.com
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THYME TINCTURE RECIPE - USED FOR DRY COUGH AND BRONCHITIS
Nov 15, 2020 · 1 hand thyme dried or fresh 300 ml vodka or other 40-50% alcohol Servings: people Instructions Put the herbs in a clean glass jar. Pour them with alcohol to the level of the herbs. Close the jar and place it in a place not to be exposed directly to sunlight. Leave it for about 40 days with occasional shaking. After that period, drain through cloth.
From myfolkmedicine.com
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THYME TEA RECIPE | USE FRESH OR DRIED THYME FOR A SUPER ...
Finely chop the fresh herb and add to the cups Boil the water and pour in the cups Let steep for 5-10 minutes before drinking Add a few drops of lemon if required Dried: Add the dried herb to a teapot and pour in the boiled water Let steep for 5-10 minutes before straining and drinking Add a few drops of lemon if required
From bespokespices.com
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LEARNING HOW TO USE THYME (15 BEST IDEAS TO COOK WITH THYME)
Dec 09, 2016 · Add some dried thyme to bread crumbs to make for an interesting coating to fried chicken, calamari, or fish fillets. Try adding fresh thyme to your next ceviche. The fresh lemon essence would noticeably add in lots of freshness. Use it for roasting.
From gordanladdskitchen.com
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HOW TO COOK WITH THYME + 10 FRESH THYME RECIPES — THE MOM 100
Sep 29, 2021 · Dried thyme can be substituted for fresh in many recipes, especially any recipes that are cooked. Use 1 teaspoon of dried thyme for 1 tablespoon fresh, so a 1:3 ratio of dried to fresh thyme. For recipes and dishes that call for fresh thyme that not are cooked, sometimes it’s ok to sub in dried, sometimes not. ...
From themom100.com
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THYME NUTRITION, HEALTH BENEFITS, USES AND RECIPES - DR. AXE
Jan 17, 2020 · Dried thyme should be stored in a cool, dark place and ideally used within six months. The dried version can be substituted for the fresh kind in most recipes. One teaspoon of dried leaves is equivalent to one tablespoon of chopped thyme leaves.
From draxe.com
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SUBSTITUTE DRIED THYME FOR FRESH - BLOGCHEF
Jan 11, 2021 · Thyme is considered a basic recipe for herbs because of its medicinal qualities. The substitution of the fresh thyme by the dried thyme helps maintain the herbs’ durability and increases the effectiveness because of the potency of the flavors gotten from dried thyme. Also, dried thyme can be felt and chewed.
From blogchef.net
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HOW MUCH DRIED THYME EQUALS A SPRIG OF FRESH? | - FROM ...
Nov 05, 2021 · If a recipe asks for fresh herbs, use 1/3 of what is called for in dried herbs. So, if your recipe asks for 1 teaspoon of fresh parsley, use 1 teaspoon of dried parsley instead. Is fresh thyme more potent than dried thyme? Fresh herbs, on the other hand, have a more delicate taste than dried herbs, therefore I use more of them.
From fromhungertohope.com
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FRESH THYME TO DRIED THYME – THE CONVERSION RATIO
Fresh Thyme to Dried Thyme – The Conversion Ratio. Fresh thyme sprigs are commonly used to flavor soups, stews, stuffings and meats dishes. During winter months when fresh, locally-grown thyme may not be readily available, dried thyme can be substituted for fresh thyme in most recipes.
From healwithfood.org
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10 SUBSTITUTES FOR THYME TO USE IN A RECIPE (FRESH & DRIED ...
This is the dry spice blend you should use for recipes that have dry thyme in them because of its unique combination of thyme goodness mixed with nuttiness, citrus aroma, and saltiness. The za’atar blend of spices is characterized by its mouth-watering toasty, nutty, and herbal tanginess.
From betony-nyc.com
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HOW TO DRY HERBS | ALLRECIPES
Sep 01, 2021 · Step 2: Bundle the Herbs. When the herbs are dry, gather 3 to 4 stems and tie them together — I use cotton kitchen twine — leaving enough string to hang the bundles. (Note: Binding only 3 to 4 stems at a time may seem like a rather dainty bouquet, but if the bundles are too large and the herbs are crowded, they can mold before they have a ...
From allrecipes.com
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HOW TO DRY HERBS AND SPICES - SURVIVOPEDIA
Nov 27, 2013 · Warm and dry weather is ideal for drying herbs, and you should aim for 100 degrees and 60% humidity or less. However, the trick with solar drying is to avoid exposing the herbs to too much sunlight because they might bleach. You can place the improvised drying screens outside and wait until your herbs are brittle.
From survivopedia.com
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HOW TO SUBSTITUTE DRIED HERBS FOR FRESH | BETTER HOMES ...
Aug 04, 2020 · A general rule of thumb to convert fresh herbs to dry: Use one-third the amount of dried herb for the fresh herb called for in the recipe. For example, if you’re converting fresh sage to dried sage in a recipe that calls for 1 Tbsp. of fresh sage, use 1 tsp. of dried sage instead.
From bhg.com
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HOW TO DRY THYME LEAVES IN 2 MINUTES! {DRIED HERB TRICK}
Jul 30, 2019 · How to Dry Thyme Leaves: Place 1 paper towel flat on your plate. Lay out Thyme sprigs in a single layer on the paper towel, then add another paper towel on top. Microwave 1 minute and 30 seconds, then in 15 second increments until dry. {mine are usually dried out and ready after a total of 2 minutes and 15 seconds} If you have a larger bundle ...
From thefrugalgirls.com
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TURKEY RUB: FOOD NETWORK RECIPE | THE NEELYS | FOOD NETWORK
2 teaspoons dried thyme. 2 teaspoons dried rosemary. 1 teaspoon dried sage. 1/2 teaspoon garlic powder. Turkey: 1 (14 to 16 pound) turkey, rinsed, patted dry inside and out (neck, heart, and ...
From foodnetwork.com
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HERB STUFFING RECIPE WITH SAGE AND THYME – HERBAL ACADEMY
Using dried thyme when you make stuffing dishes ensures that the dish will retain the maximum amount of pungent aromatic flavor (Moncel, 2020). Herb Stuffing with Sage and Thyme Using herbs when you make stuffing is an opportunity to reduce the need for salt as a flavoring, ultimately decreasing the amount of sodium in a meal (Ware, 2020).
From theherbalacademy.com
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6 BEST THYME SUBSTITUTES: WHAT CAN I SUBSTITUTE FOR THYME ...
Jun 25, 2020 · In the Middle East, cooks use thyme in a number of dishes, especially for sauces and rice, as it provides a delicate piny flavor. The fact that thyme’s flavor does not diminish with heat makes it easy to use for a lot of recipes. As mentioned, thyme maintains its flavor even when heated and dried.
From recipemarker.com
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