always been known to impart flavor to food. Here are some valuable information on your favorite spices in your
Thyme is the dried leaf of Thymus vulgaris, a small perennial of the mint
family. The leaves measure about one quarter of an inch in width. The plant
grows about eighteen inches tall and produces small flowers that are very
attractive to honey bees.
Thyme dates back to ancient Greece, where it symbolized courage. Roman soldiers
bathed in water infused with thyme to gain vigor, courage and strength. In the
Middle Ages, ladies embroidered a sprig of thyme on the scarves of knights for
Most thyme is imported from Spain. Although French thyme is recognized as being
of higher quality than the Spanish variety, only limited quantities are grown
Traditional British dishes are often flavored with thyme, especially with fatty
cuts of meat or rich game. Add thyme to Irish stew, faggots, liver and onions,
oxtail, boiled bacon, steak and kidney and Lancanshire hotpot.
The strong fresh flavor of
thyme blends well with other herbs without overpowering them. It is one of
the ingredients in bouquet garni.
Thyme's aromatic flavor
adds warmth and pungency to a very wide variety of dishes such as stuffing,
marinades, vegetables, fish and cheese. It is an essential flavoring in many
classic dishes for meat, game and poultry.
Great for herbed rice and
tossed through pasta.
Stir 2-3 teaspoon thyme
leaves through casseroles and stews.
Add to pumpkin, chicken or
Bay leaves or Laurel, are the dried leaves of the evergreen tree, Laurus nobilis.
The elliptically shaped leaves are light green in color and brittle when dried.
They have a distinctively strong, aromatic, spicy flavor. Bay leaves is the
approved term of this spice, but the name "laurel" is still seen frequently.
In ancient Greece and Rome, bay leaves and branchlets were used as wreath to
crown their victors. Champions of the Olympic games wore garlands of bay leaves.
Our word "baccalaureate" means "laurel berries" and signifies the
successful completion of one's studies. It alludes to the bay wreaths worn by
poets and scholars when they received academic honors in Ancient Greece.
Bay leaves are native to the Mediterranean area. Turkey produces fine bay
Used in soups, stews, stocks, pickles,
marinades, tomato dishes and meats. Mediterranean, French , Moroccan and Turkish
cuisines use bay leaves in spice blends such as bouquet garni and curry blends.
ideas / directions...
1 leaf to water when stewing 1 kilo of chicken. Flavor increases upon
standing so remove from food after cooking.
to the liquid when preparing pot roast or stew made from beef, lamb or
in vegetable soup, fish or seafood chowders, and tomato soup.
to liquid when steaming or poaching fish or shellfish.
in marinades for chicken, beef, lamb and veal.
to make pickled beets.
to French or herb salad dressing and let stand for several hours for flavor
when preparing barbeque of spaghetti sauce.