Thursday, November 8, 2007

Strengthening autumn Foods Thyme thymus vulgaris

During the last stages of autumn the air gets crisp, cold season approaches and we crave warming comfort foods. I love to eat with the seasons, it is a shock for the body to drink colds sodas and eat cold foods when the weather is cool outside. Many herbs that are used everyday in cooking that were recently harvested from your garden also have healing properties, I love to fresh freeze herbs in ice cube trays, remove when frozen, store in a container (in the freezer) & label;use through the winter for soups, stews, and other recipes. It is also great to add your dried herbs to recipes and use year round for healing teas. Thyme is warming & spicy~ as a medicine thyme is a great respiratory herb, stimulating to the immune system, & is used to clear up phlegm and stop coughing (antispasmodic properties) Thyme is also great combined with other culinary herbs such as sage for sore throats, horseradish for head colds, and combined with echinacea it is great for the immune system.Thyme also is great to add to syrups for colds, Henriette has some great recipes here, herbal Honey's check it out on Rebecca's site, and Kiva writes about using Thyme as a substitute for Monarda in her mountain medicine chest post. Thyme is indicated for acute and chronic respiratory problems. coughs, gas, indigestion, diarrhea, whooping cough, bronchitis, spasmodic respiratory and urinary tract conditions, urinary tract infections. Legends say that if you sleep on a bed of thyme and inhale the fragrance you will never have nightmares, it will cure depression and you will wake rested and exhilarated. In ancient Greece the herb represented courage and bravery, it was often burned as incense to clear the air of illness and disease. In the middle ages women would wear embroidered scarves with a design of a honey bee and a sprig of thyme to protect the solders knights that were going into battle.
Culinary Pleasure~ I love to add thyme to fish and poultry dishes, it combines well with parsley and bay. You can drink thyme alone or with other herbs. Here is a great warming, roasted vegetable recipe from Healing secrets of the seasons by Judith Hurley
Thyme Roasted Vegetables
4 carrots, sliced
2 onions, quartered
2 cups whole button mushrooms
2 medium potatoes, cut into 2 inch chuncks
5 cloves garlic, peeled
2 teaspoons olive oil
1 bay leaf
1 tablespoon minced fresh thyme, or 1 teaspoon dried
Pinch of sea salt
1/2 cup vegetable stock or water
In a large cast iron roaster, or other roasting pan, combine all of the ingredients and cover. Roast until the vegetables are almost tender, about 45 minutes. Remove the cover, stir, and continue to roast, uncovered, until the vegetables are very tender, about 20 minutes more. Serve warm as a lunch or dinner entree.
Makes 4 servings
Resource Healing Secrets of the Seasons By Judith Benn Hurley
Healing with the herbs of life Tierra
The Magic Teaspoon By Victoria Zac
Rosemary Gladstar's Family Herbal
Picture used with permission

1 comment:

kab625 said...

Hi, I haven't been able to visit for too long. I love garlic soup. Thyme is exactly the ingredient we use to flavor it. It's very therapeutic when we get a cold. I'll have none of it except for pleasure this year though..I'm determined not to get a cold. Hope you're doing well! Thanks for the articles. Your blog is great.