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One of my favorites, Thyme calms and relaxes the digestion, respiratory tract, uterus, bowels and the central nervous system.
... is also a good addition to any herb blend for helping rid the body of infection. It has been used with success against virulent bacterial invasion. Traditionally used for whooping cough.
The flower essence of Thyme helps to heighten our senses to be more receptive to the world that surrounds us.
Contains: potassium, vitamin A, vitamin C, and magnesium
Can be used as an oil, tea infusion, tincture, syrup or a gargle for sore throats.
... has anti-inflammatory, antimicrobial, and antiseptic properties, which is why it has long been used to help heal cuts, bruises, and scrapes. Products that contain thyme can be applied topically to help speed along the healing process by making a tea as a wash, and consuming thyme helps reduce inflammation in the body.
*Should not be consumed during pregnancy or by anyone with a hyperthyroid condition.*
Thyme is typically used in savory dishes like braised or roasted meat, vegetables, or fish, as well as in savory baking and pasta dishes. It can also be used to add flavor and depth to marinades, soups and stocks, cocktail elements, and teas.
TEA
1 oz fresh Thyme
2 1/2 cups of boiling water
honey to taste
*Take the fresh thyme and cover with boiling water and cover tea cup for infusion. Allow 10-15 minute infusion time. Add honey and drink will still hot.
MUSHROOM PASTA WITH THYME
12 oz pasta (use your favorite pasta! any will do)
1 lb mushrooms (Cremini, button mushrooms or Baby Bellas; your choice)
1 tablespoon butter
1 tablespoon olive oil
½ teaspoon dried thyme
2 garlic cloves
½ cup white wine
1 teaspoon fresh thyme leaves
1 cup heavy cream
salt and pepper - to taste; salt show be used to enhance flavors and not be a flavor)
½ cup freshly grated parmesan cheese; always have extra
fresh thyme to garnish
INSTRUCTIONS
Slice the mushrooms.
Melt the butter and oil together in a large frying pan or skillet.
Add the mushrooms, dried thyme and a good pinch of salt and pepper.
Sauté them until they are golden brown on both sides then add the garlic into the pan and stir together until aromatic.
Remove the mushrooms to a bowl.
Add the white wine to the frying pan/skillet and let it sizzle away until it has reduced by at least half.
Add the thyme leaves, heavy cream, and the parmesan.
Bring to a simmer and then add the mushrooms back in.
Stir well to combine, then check the seasoning.
Turn the heat down to the lowest simmer whilst the pasta cooks.
Bring a large pan of water to the boil, salt it well and then add the pasta. Cook for 1 minute less than the packet suggests. Once cooked, reserve a cup of the cooking water, then drain the pasta.
Add the drained pasta and ¼ cup of the cooking water.
Stir well adding more pasta cooking water if needed.
Serve immediately with extra parmesan cheese and fresh thyme.
ROASTED THYME POTATOES
2 pounds baby red potatoes (or chopped medium red potatoes)
3 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon kosher salt
Fresh ground black pepper
1 tablespoon chopped fresh thyme or lemon thyme
Instructions
Preheat the oven to 425 degrees
Wash the potatoes, then slice them in half (for baby potatoes) or dice them into 1/2-inch cubes.
In a large bowl, stir together potatoes, olive oil, garlic powder, kosher salt, and several grinds of fresh ground black pepper.
Line a baking sheet with parchment paper. Spread the potatoes in an even layer on the sheet cut and make sure they are side down. Roast for about 30 to 35 minutes without stirring until browned, depending on the size of the pieces. (remove from the oven at 15 minutes and toss with ½ cup shredded Parmesan cheese and Thyme.)
When I make biscuits for breakfast, I love to add 1 tablespoon of Thyme into my mix! You can do this with any herb and have a savory morning! (add at least 1 teaspoon and if you prefer more, make note for next batch you make.)
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85 Hodgson Road, Cathlamet, Washington 98612, United States
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