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Share [...]]]> Title: The Herbies
Location: CAFB Conference Room
Description: Learn about growing and using PARSLEY; sample recipes at the meeting. Everyone with an interest is herbs is welcome. 6:30 p.m. Chattanooga Food Bank Conference Room, 2009 Curtain Pole Dr., off Amnicola Hwy. just east of Wilcox. Contact: Jane Goodin, 875-9689.
Start Time: 18:30
Date: 2010-04-13

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The fresh or dried leaves are referred to as the herb cilantro or Chinese parsley.  The brown seed from the same plant is known as the spice coriander.

A Brief History of Coriandrum sativum

Coriander grows wild in South [...]]]> Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae and is a member of the carrot family.

The fresh or dried leaves are referred to as the herb cilantro or Chinese parsley.  The brown seed from the same plant is known as the spice coriander.

A Brief History of Coriandrum sativum

Coriander grows wild in South East Europe and has been cultivated in Egypt, India and China for thousands of years.

The first archaeological evidence of coriander dates to 7500-6000 BC; fifteen desiccated mericarps were found in the Nahal Hemel Cave in Israel.

Cilantro is mentioned in the Medical Papyrus of Thebes written in 1552 BC and is one of the plants which grew in the Hanging Gardens of Babylon. About half a liter of coriander mericarps were recovered from the tomb of Tutankhamun.

The ancient Hebrews originally used cilantro root as the bitter herb in the Passover meal. It is mentioned in the Bible in Exodus 16:31, where manna (an edible substance provided by God for the people of Israel in the wilderness) is described as “small round and white like coriander seed.”

The Romans used coriander with cumin and vinegar as a preservative. Romans and their conquests, introduced cilantro’s use and legend spread to Asia, where it appeared in recipes for potions used as aphrodisiacs in China during the Han dynasty (207 BC-200 AD).  The Chinese also used the herb in love potions believing it provided immortality.

The Arabian Nights tells a tale of a merchant who had been childless for 40 years and but was cured by a concoction that included coriander.

Coriander is believed to be named after “koris”, the Greek word for “bedbug” as it was said they both emitted a similar odor. A mature coriander plant does smell of bedbugs, but this passes (once the fruits fully ripen, their fragrance changes to one that is pleasantly citrus).  Coriander seems to have been cultivated in Greece since at least the second millennium BC, being used for the manufacture of perfumes, and for culinary purposes in two forms: as a spice for its seeds and as an herb for the flavor of its leaves.

Coriander was brought to the British colonies in North America in 1670 and was one of the first spices cultivated by early settlers.

An interesting note is that people of European descent frequently are reviled by the smell of cilantro. It has not gained in popularity in Europe as it has in many other parts of the world.  Some perceive an unpleasant “soapy” taste or a rank smell and avoid the leaves. Belief that this is genetically determined may arise from the known genetic variation in taste perception of the synthetic chemical phenylthiocarbamide; however, no specific link has been established between coriander and a bitter taste perception gene.

Culinary Uses of Coriander

All parts of the plant are edible, but the fresh leaves and the dried seeds are commonly used in cooking. Coriander is common in Middle Eastern, Central Asian, Mediterranean, Indian, South Asian, Mexican, Texan, Latin American, Chinese, African and Southeast Asian cuisine.

Leaves

The leaves are variously referred to as coriander leaves or cilantro (in the Americas, from the Spanish for the plant).  The leaves have a different taste from the seeds.

The fresh leaves are an ingredient in many South Asian foods (particularly chutneys), in Chinese dishes and in Mexican salsas and guacamole. In the U.S., the number one use of cilantro is in salsa.  Chopped coriander leaves are a garnish on cooked dishes such as dal and curries. Cooking diminishes the flavor of the leaves quickly, so cilantro is often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavor diminishes. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.

Fresh coriander leaves, known as kinza in Russian, are often used in salads in Russia and other CIS countries.

Fruit/Seeds

The dry fruits are known as coriander seeds or coriandi seeds. The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavored.

It is commonly found both as whole dried seeds and in ground form. Seeds can be roasted or heated on a dry pan briefly before grinding to enhance and alter the aroma. Ground coriander seed loses flavor quickly in storage and is best ground fresh.

Coriander seed is a spice in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin.  It acts as a thickener. Roasted coriander seeds, called dhana dal, are eaten as a snack. It is the main ingredient of the two south Indian dishes: sambhar and rasam.

Outside of Asia, coriander seed is used for pickling vegetables, and making sausages in Germany and South Africa. In Russia and Central Europe coriander seed is an occasional ingredient in rye bread as an alternative to caraway.

Coriander seeds are used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are used with orange peel to add a citrus character.

Roots

Coriander roots have a deeper, more intense, nutty flavor than the leaves.  They are used in a variety of Asian cuisines, commonly in Thai dishes, including soups and curry pastes.

For recipes calling for coriander roots, the best source is to pull a cilantro plant from the garden, or cilantro stems can be substituted (use two stems for each root).

Medicinal Uses of Coriander

Coriander has four times more carotene than parsley, three times as much calcium, more protein and minerals, more riboflavin, and more vitamin B1 and niacin.

Coriander is considered an aid to the digestive system. The oil of coriander is used to treat nausea.  It is an appetite stimulant and aids in the secretion of gastric juices.

A poultice of Coriander seed can be applied externally to relieve painful joints and rheumatism. Once source (Herbs & Herb Gardening by Jessica Houdret) said the seeds can be mixed with violets for a remedy for a hangover.

The essential oils of the cilantro leaves contain antibacterial properties and can be used as a fungicide. Coriander seeds are considered to have cholesterol lowering properties.

Coriander seeds are boiled with water and drunk as indigenous medicine for colds.

Many health disorders, like Alzheimer’s, diabetes, and fibromyalgia have been linked to high levels of heavy metals such as mercury and aluminum in the body. There are both scientific studies and anecdotal evidence to support cilantro’s reputation as a powerful depurative. Yoshiaki Omura, MD, director of medical research at the Heart Disease Foundation and president of the International College of Acupuncture in New York, reported that after finding he had been heavily exposed to mercury, he accidentally discovered that when cilantro is taken in a lightly cooked form it causes a massive excretion of mercury via the urine. Dr Omura found that fresh cilantro removes heavy metals from the body in less than two weeks.

Coriander Taxonomy and Characteristics

Coriander is a soft, hairless plant growing to 12-24” tall x 18” wide. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. Flower stalks are thickened stems that eventually produce flowers and seeds. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5–6 mm) than those pointing towards it (only 1–3 mm long). The fruit is a globular dry schizocarp 3–5 mm diameter.

Species/Varieties of Coriander

Only one species, Coriandrum sativum, is cultivated.  A number of distinct cultivars have been developed. Some, with longer maturity times and resulting higher leaf yield, are grown for cilantro.  Look for seed varieties that are slower growing and thus take longer to bolt. (Bolting is when the plant prematurely produces flower stalks and begins to produce flowers and seed).  Cilantro prefers a cool, dry climate. Similar to lettuce, cilantro will bolt and become bitter as soon as temperatures begin to rise. “Santo” is an extra slow-bolting variety.

Culantro, Eryngium foetidum, is a different plant that is grown in Puerto Rico, the Caribbean and Central America. Having a flavor similar to cilantro, it is also known as Puerto Rican coriander, Black Benny, Saw leaf herb, Mexican coriander, Saw tooth coriander, long coriander, Spiny coriander. It is used for the preparation of stews, salsa, sofrito, seasoning herb for meat, and is sold in cans or frozen in Latin America and Asian cuisine.

Growing Coriander in Tennessee

Seedlings do not transplant well because they bolt quickly, so it is best to direct sow seed in the garden or a generous sized container.  If using transplants, seeds should be planted in mid to late spring.  Plant in 2 -3 week intervals through summer for a season-long supply.  Place seeds 1” apart in rows 2’ apart.  Do not thin the plants.  Seeds germinate in 7-10 days.  Leaves can be harvested 50-55 days after planting; seeds are harvested in 90-105 days.

Recommended soil pH is 6.6, but the plant is not fussy about soil conditions.  Grow in full sun. The soil should be kept moist but well drained.   Do not overfertilize; too much nitrogen produces a less flavorful plant. Weeding or mulching is important early in the season.

Coriander is a good companion plant for anise, but it hinders the seed formation of fennel.  In blossom, it attracts useful insects like bees and other pollinators.Mites may appear.  If so, control them with an insecticidal soap and wash leaves before eating.

Harvesting Coriander

The entire plant including the leaves, the seeds and roots are all edible.  When harvesting fresh leaves, cut only the small, immature leaves for the best flavor. The leaves get a stronger and sometimes disagreeable flavor as they get older and larger.  Dried leaves store poorly.

Roots should be used in their fresh form, soon after pulling from the ground.

Harvest coriander promptly when the leaves and flowers have become brown, but before the seed has been able to scatter.  The odor of the plant should be changing at this time, so the task should not be unpleasant. Cut the whole plant, and allow it to dry, gathering the seeds as they start to fall. A paper bag can be tied over the flower clusters to catch the seeds as they mature and drop.  The seeds should be stored in stoppered jars.

Recipes

Cilantro-Lime Granita

Serves 4

Ingredients:

3 cups water
2 cups
1 bunch Cilantro, chopped
1/2 cup Fresh lime juice
2 tbl Lime zest finely grated
4 cups crushed ice cubes
GARNISH Cilantro sprigs, Red raspberries, melon balls, etc.

How to cook:
Combine the water, sugar, cilantro, lime juice, and zest in a large saucepan over high heat. Bring to a boil and cook for 30 minutes, stirring frequently. Remove from the heat and let cool. Drain the liquid and reserve, discarding the solids. Pour the liquid into a non-reactive container and cover. Place the covered container in the freezer and leave for 24 hours. The mixture will not freeze solid but will appear slushy. Remove the slush from the freezer and spoon into a blender jar.
Process at medium speed, adding crushed ice 1 cup at a time, until mixture is icy and all cubes are finely crushed. Portion into four tall parfait glasses and garnish.

Serve immediately.

Make up this recipe at least 24 hours in advance.

Chili Paste for soup below

Ingredients
6 shallots, peeled- I used 3 green onions (mostly the whites)
1 tablespoon coarse ground black pepper
2 Serrano chilis
3 Thai bird chilis
6 cloves garlic
2 stalks lemon grass, finely chopped, white part only
2 tablespoons fresh minced ginger
1 tablespoon sugar
1 tablespoon kosher salt
2 limes, juiced
1 tablespoon Worcestershire sauce

Canola oil- I did not need any

Directions

In a food processor, combine all ingredients. Add just enough oil so the paste mixes well, but remains thick. Check for seasoning.

Carrot Chili and Cilantro Soup

Serves 5

Ingredients

1 tablespoon olive oil
2 teaspoon crushed garlic
2 tablespoon chopped fresh cilantro
5 teaspoon chili paste
2 onion, chopped
1 lb carrots, peeled and sliced
2 large potatoes, peeled and chopped
10 cups vegetable broth

Directions

Heat oil in a large pot over medium heat. Heat garlic, cilantro and chili paste. Sauté onion until tender. Stir in carrots and potato; cook 5 minutes and then pour in vegetable broth.

Simmer for 30 to 45 minutes or until potatoes and carrots are soft. Blend until smooth. Top with more freshly chopped coriander leaves or a drizzle of cream.

North African Coriander Bread

Makes 2 loaves
1 1/2 cups milk
1/2 cup unsalted butter
1/2 cup honey
2 envelopes active dry yeast
1/2 cup very warm water
1/2 teaspoon granulated sugar or honey
2 eggs
2 teaspoons salt
1 1/2 tablespoons ground coriander
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon grated orange rind
7 cups unbleached white flour

Heat milk, butter and honey until butter just melts. Cool to lukewarm, add eggs.

Sprinkle yeast over warm water mixed with sugar or honey. Let stand 10 minutes until bubbly.

In large bowl, mix salt and up to 5 cups flour. Stir milk mixture into yeast; then stir both into flour-spice mixture. Beat 200 strokes. Add additional flour until dough holds together and pulls away from side of bowl. Knead dough 5-6 minutes on a floured surface until dough is soft, yet elastic. Place in lightly greased bowl, cover and let rise 1 hour.

Punch dough down, knead lightly and divide into 2 loaves. Place in bread pans or form smooth, round balls on floured cookie tin. Let rise 1 hour until almost doubled. Bake at 350 degrees for 45 minutes or until loaves sound hollow when tapped.

Lamb Meatballs with Lemon Cumin Yogurt

TIME/SERVINGS
Total: 30 mins
Active: 15 mins
Makes: 30 meatballs

INGREDIENTS

For the meatballs:

1 pound ground lamb
1/4 cup finely chopped white onion
“1 tablespoon finely chopped fresh mint ”
1 tablespoon finely chopped fresh cilantro
1 garlic clove, finely chopped
1 teaspoon ground coriander
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper

For the yogurt:
7 ounces whole-milk Greek yogurt
2 teaspoons finely chopped fresh cilantro
2 teaspoons finely chopped fresh mint
1 teaspoon ground cumin
Zest of 1 medium lemon, minced

INSTRUCTIONS

1. Heat the oven to 375°F and arrange a rack in the middle.
2. Combine all meatball ingredients in a large bowl and mix thoroughly with your hands.
3. Form into 30 balls (about 2 teaspoons each) and place on a baking sheet.
4. Bake until meatballs are no longer pink in the middle, about 15 minutes.
5. Meanwhile, combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper. Mix well. Serve with the meatballs.

SOURCE: http://www.chow.com/recipes/13432

Pickled Carrots

TIME/SERVINGS
Total: 50 mins
Active: 10 mins
Makes: 1 quart

INGREDIENTS

1 tablespoon brown mustard seeds
2 teaspoons coriander seeds
2 teaspoons black peppercorns
1 cup cider vinegar
1 cup water
2 tablespoons kosher salt
3 tablespoons granulated sugar
4 medium carrots, sliced paper thin
1 medium shallot, sliced paper thin

INSTRUCTIONS

1. Toast mustard seeds, coriander seeds, and peppercorns in a medium saucepan over medium heat until fragrant, about 2 minutes. Add vinegar, water, salt, and sugar and bring to a rapid simmer. Meanwhile, place carrots and shallot in a 1-quart heatproof container with a tightfitting lid.
2. Once the vinegar mixture simmers, pour over vegetables, making sure to cover them completely. Allow mixture to come to room temperature, about 1 hour, then cover. Store in the refrigerator for at least 12 hours before using.

SOURCE: http://www.chow.com/recipes/27765

Research Materials Used

http://www.anniesremedy.com

Carrots Love Tomatoes: Secrets of Companion Planting for Successful Gardening.  Louise Rotte.

Gourmet Sleuth: http://www.gourmetsleuth.com/Articles/Exotic-Herbs-Spices-and-Salts-639/cilantro.aspx

http://www.great-salsa.com/cilantro.html

Herbs, Fruits & Vegetables for Tennessee.  James A. Fizell, Walter Reeves, Felder Rushing.

Rodale’s Illustrated Encyclopedia of Herbs.  Claire Kowalchik and William H. Hylton, Editors

http://www.pallensmith.com

Wikipedia: wikipedia.org/wiki/Coriander

Vegetables, Herbs & Fruit – An Illustrated Encyclopedia.  Matthew Biggs, Jekka McVicar, Bob Flowerdew.

The Complete Book of Herbs & Spices.  Sarah Garland.

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A Brief History of Thymus Vulgaris

Gaius Plinius Secundus, (circa 23 – 79 A.C.E.), better known as Pliny the Elder, said that when thyme is burned, it “puts to flight all venomous creatures.”

In mythical folklore, thyme flowers were full of perfume and nectar for the bees, traditionally the messengers of the faery world. The [...]]]> Thymus Vulgaris

A Brief History of Thymus Vulgaris

Gaius Plinius Secundus, (circa 23 – 79 A.C.E.), better known as Pliny the Elder, said that when thyme is burned, it “puts to flight all venomous creatures.”

In mythical folklore, thyme flowers were full of perfume and nectar for the bees, traditionally the messengers of the faery world. The bower of the Fairy Queen Titania in Shakespeare’s “A Midsummer Night’s Dream” is described as being in “…a bank where the wild thyme blows, where oxlips and the nodding violet grows…”.

Thyme is native to the Mediterranean, and historical records attribute, in part, the naming of the thyme plant to Theophrastus, 3rd century B.C.E. Greek philosopher and naturalist.  The modern genus name, Thymus, may come from the Greek thymos, signifying “spiritedness” and “courage.”  Some historians believe Thymus refers to the Greek word “to fumigate.”  Regardless of the true origin of the herb’s name, thyme was used both as an elixir and burned as incense by the ancients.

Historians believe that ancient Sumerians were the first to cultivate the herb, as long as 5,000 years ago, after discovering thyme’s antimicrobial properties.  Additionally, ancient Greeks believed thyme and its extracts could restore vigor and mental acuity.  Thyme was burned as a religious incense to give courage and was an ingredient in ritual altar fires to purify the sacrifices to the gods.  The ancient Greeks also burned thyme as incense at funerals and placed it in coffins in the belief that the soul of the deceased took up residence in the flowers of the thyme plant, and that thyme assured the passage of the deceased into the afterlife.  More practically, sprigs of thyme were added to wine and fruit to help preserve them, grown around bee hives to help invigorate the bees and to provide the thyme-scented honey that is still made in areas of Greece as it was thousands of years ago.  The Romans believed that sleeping on thyme could cure melancholy.  Roman soldiers, often deployed for years on end, were often prescribed to sleep on a bed of thyme to help treat their depression.

Thyme is also found in other cultures.  It is believed that thyme was one of the herbs lining Jesus’ manger and is often placed in nativity scenes today as a consequence.  The Egyptians used thyme as one of the embalming herbs.  During the Medieval times, European ladies embroidered bees hovering over sprigs of thyme on the scarves of their knights as a symbol of bravery.  The Scottish warriors drank thyme tea to boost their courage and give strength before going into battle.  And thyme was used extensively in medieval gardens as it is today and continues to be planted on graves in Wales as a vestige of its funereal history.

Thyme Essential Oils and Medicinal Uses

Thyme has been used for centuries for its medicinal properties.  Before the advent of modern antibiotics, Thyme was used to medicate bandages.  Second century Greek physician Galen is credited as the first to identify the thymus gland, the gland that establishes the body’s immune system, and may have chosen its name because it reminded him of thyme.  Galen believed that the thymus gland was the “center of courage and affection.”

Thymol, the substance that makes thyme such an effective fungicide, was first extracted in 1719 by Caspar Neumann, an apothecary to the Count of Berlin and synthesized in pure form in the year 1842 by von M. Lallemand.  Today, Thymol is used for its medicinal value and is the main active ingredient in Listerine mouthwash.

Thyme’s Essential Oil (EO) profile:

Thymol                     10 – 64 %

Carvacrol                    2 – 11 %

γ-Terpinene                2 – 31%

p-Cymene                 10 – 56%

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.  Thymol and other volatile components in the plant’s leaf glands are excreted via the lungs, being highly lipid-soluble, where it reduces the viscosity of the mucus and exerts its antimicrobial action.  Thymol also relaxes the trachea.  A tea made by infusing the herb in water can be used to treat coughs and bronchitis.  Other infections and wounds can be dripped with thyme that has been boiled in water and cooled.

For health, leaf infusion can be used internally for indigestion, coughs, colds, sore throats, hay fever, insomnia, hangovers or poor circulation.  Use thyme externally in bath water for a muscle or joint pain, insect bites or stings, fungal infections, facial tonics or steams, hair rinse for dandruff, mouthwash, or as an ointment for minor wounds, sore muscles or joints.  Leaf infusions can also be used for household disinfectant.  Dried leaves or flowers can be used in potpourri or insect repelling sachets.

The essential oils in thyme and other herbs have come under recent scientific scrutiny for food preservation and crop protection purposes.  For example, thyme’s EOs were found effective in protecting meat from spoilage.  Food researchers also found thyme’s essential oils as holding promise for protecting vegetable crops like lettuce against Shigella contamination.  Research is finding that EOs possessing the strongest antibacterial properties against foodborne pathogens (e. coli, Salmonella) contain a high percentage of phenolic compounds such as carvacrol, eugenol (2-methoxy-4-(2-propenyl)phenol) and thymol.  Thymol has also been effective against ring rot and dry rot (Botrytis cinerea, Fusarium sp. (Fusarium solani var. coeruleum), and Clavibacter michiganensis subsp. Michiganensis), completely inhibiting growth.  The ancients who used thyme and other herbs to preserve food had good reason to use this low tech and organic solution!

Dr. Stanley Deans of the Scottish Agricultural College, Ayr, during the 1990’s carried out research in conjunction with Semmelweiss Medical University in Budapest, found that laboratory animals fed with Thyme oil aged much slower than animals that did not. Thyme oil apparently delayed the onset of age related conditions such as deterioration of the retina, loss of brain function and wasted muscles. The key factor was the high levels of antioxidants. More recently, cancer researchers are finding that thymol’s antioxidant properties may improve cancer treatment effectiveness by inhibiting free radical development when used in conjunction with traditional cancer treatment. Also, thyme honey, an important food in Greek culture, may help prevent cancer related processes.  Rich in phenolic compounds, Greek thyme honey appears to modulate estrogenic activity and reduced the viability of breast, prostate and endometrial cancer cells.

Warning:  Do not use Thyme medicinally when pregnant or breast feeding because it is a uterine stimulant.  In traditional Jamaican childbirth practice, thyme tea is given to the mother after delivery of the baby to help hasten uterine contraction and recovery.

Thyme Taxonomy and Characteristics

The genus Thymus contains about 350 species of aromatic perennial herbaceous plants and sub-shrubs in the family Lamiaceae (the Mint family).  Other members of the mint family include many widely used culinary herbs such as basil, mint, rosemary, sage, savory, marjoram, oregano, lavender and perilla.

Thymus genus members are native to temperate regions in Europe, North Africa, and Asia. The stems tend to be narrow or even wiry; the leaves are evergreen in most species, arranged in opposite pairs, oval, entire, and small, 4-20 mm long, and usually aromatic. The flowers are in dense terminal heads, with an uneven calyx, with the upper lip three-lobed, and the lower cleft; the corolla is tubular, 4-10 mm long, and white, pink or purple.

The botanic name and the English common name are both derived from an old Greek name for an uncertain aromatic herb.  There is some confusion over the naming and taxonomy; several members of the genus are cultivated as culinary herbs or ornamentals, when they are also called thyme after its best known species, common thyme.

Species/Varieties Suited for Tennessee

Most thyme varieties are hardy to ‐20 degrees Fahrenheit and can be grown in all but the most extreme areas of Southeastern Tennessee. As for which of the hundreds of available varieties to grow is a matter of taste. Some thyme species are highly desirable for their flavor profile in cooking like lemon thyme (T. citriodorus), caraway thyme (T. herba‐barona), and common thyme (T. vulgaris). These three thymes and woolly thyme (T. pseudolanugiosus), grown as primarily as groundcover, and wild thyme (T. serpyllum), an important nectar source for honeybees, are the most important species. Other thyme species and their varieties, like silver thyme (T. Argenteus) and Thymus praecox ‘Elfin’ are desirable for their unusual foliage or low prostrate growth pattern that add visual interest. Thyme is highly suitable for xeriscaping and rock gardens.

Growing Thyme

Plant Thyme in full sun to partial shade, in a light, dry, well-drained soil with a pH 6.3.  Space the plants 8 to 12 inches apart in the garden.  Thyme does very well in container gardening. Thymes are good plants for growing in the cracks and crevices between paving stones in the herb garden.  Being such a robust plant, Thyme can withstand being walked on, which will cause them to release their wonderful fragrance.  But be careful walking bare foot:  when in flower, Thymes will be full of bees –they love Thyme as much as humans.

All varieties can be grown in containers with free-draining soil, low in nutrients.   If the soil is too rich, the flavor will be impaired and the plant will become soft.  Water sparingly keeping the container bordering on dry, only watering if absolutely necessary, and when the leaves lose too much color.  Feed only occasionally in summer months.  Trim back after flowering (June, July) to maintain shape and promote new growth.

In the garden the same rules apply.  You can plant Thymes in poor soil, but must be a well-drained bed to give the best flavor.  Thymes are drought loving plants, but will need to be protected from cold winds, hard and wet winters.

To maintain the true plant, it is better to grow the majority of Thymes from soft wood cuttings.  Only a very few varieties, such as Common Thyme and Wild Creeping Thyme can be successfully propagated from seed.  Seeds can be started indoors with a temperature at around 70 degrees Fahrenheit to germinate, but keep watering to a minimum, as seedlings are prone to damping-off disease.

Sol Gilbertie of Gilbertie’s Herb Farm recommends cluster sowing, in which plants are set outside in a clump to produce a stronger, quicker-growing crop.  To do this, sow about 20 seeds in a 4 inch clay pot filled with a mixture of sand, peat moss, loam and perlite, topped with a covering of fine sand.  Daily mist until the seeds germinate, which should take less than a week.  Thereafter, water the base of the plants when the soil is dry to touch. Two weeks after germinating, Sol says to feed the plants either with fish emulsion or skim milk.  The plants can be placed in a sheltered, sunny outdoor spot once they stand 4 inches high, and then moved to the garden a week later.

Thyme plants are easily increased by softwood cutting from new growth in early spring or summer, the length of cutting should be 2 to 3 inches.  Creeping Thymes put out aerial roots as they spread, which makes them easy to divide.  Layering is another way, but works better with mature Thymes that are getting a bit woody.  Use either the strong branch method of layering in early fall or mound layering in early spring.

Since Thyme is an evergreen, it can be picked fresh all year round provided you are not too greedy.  Trim in early spring and then again after flowering.  Harvest leaves as needed or major harvest just before flowering, cutting plants back to 2 inches.  Harvest flowers as they open.  For preserving, pick before flowering.  Either dry the leaves or put them in a vinegar or oil.  Thyme can also be frozen in air tight containers.

Thyme is a companion plant for tomatoes, potatoes, and eggplant.  It is recommended by gardeners to plant Thyme to repel cabbage worms and white flies.  Thyme is susceptible to fungal diseases and root rot and can become infested with spider mites.

Thyme leaves, fresh or dried, can be used in salads, stocks, soups, stews, stuffings, sauces, vinegars, beef, pork, poultry, sea food, sausages, vegetables, honey, butter, cheeses, eggs, rice, grains, breads or beans.  The flowers can be used in salads or use as a garnish.

Research Materials Used

Herbs by Jessica Houdret

Jekka’s Complete Herb Book by Jekka McVicar

Rodale’s Illustrated Encyclopedia of Herbs

Ortho’s All About Herbs

Growing Herbs by Richard Bird

The Edible Garden by Hazel White and Janet Sanchez

Sol Gilbertie from Gilbertie’s Herb Farm

Dr. Stanley Deans personal research

S. A. Burt, Antibacterial activity of essential oils: potential applications in food, Institute for Risk

Assessment Sciences, Utrecht University, the Netherlands (2007).

Bagaboula, CF, Uyttendaele, M. Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p‐cymene towards Shigella sonnei and S. flexneri. Food Microbiology 21, 33‐42 (2003).

Archana, PR, Rao, B. Ngeshwar, et al. Thymol, a naturally occurring monocyclic dietary phenolic compounds protects Chinese hamster lung fibroblasts from radiation‐induced cytotoxicity. Mutation Research/Genetic Toxicology and Environmental Mutagenesis. Vol 680, Issues 1‐2, 70‐77, (2009).

Tsiapara AV, et al. Bioactivity of Greek honey extracts on breast cancer (MCF‐7), prostate cancer (PC‐3) and endometrial cancer (Ishikawa) cells: Profile analysis of extracts, Food Chemistry, (2009).

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