zondag 13 maart 2011
Thyme Simple Syrup and some facts about thyme
Thyme Simple Syrup:
Recipe can be found here
Courtesy of Giada de Laurentiis
Did you know this about thyme:
-That there are over 350 different species of Thyme.
-We mostly use Thymus vulgaris for cooking.
-Thyme has a long history of use in natural medicine in connection with chest and respiratory problems including coughs, bronchitis, and chest congestion.
-Thyme has been used since ancient times for its culinary, aromatic and medicinal properties. The ancient Egyptians used it as an embalming agent to preserve their deceased pharaohs.
-The essential oil of common thyme (Thymus vulgaris) is made up of 20-54% thymol.[6] Thymol, an antiseptic, is the main active ingredient in Listerine mouthwash.
-Fresh thyme can be stored best in the refrigerator, wrapped in a slightly damp paper towel.
-Thyme is an excellent source of iron, manganese, and vitamin K. It is also a very good source of calcium and a good source of dietary fiber.
-Thyme is native to areas such as Asia, southern Europe and the Mediterranean region and is also cultivated in North America.
-Most European languages have related names all deriving from Latin thymus. Examples are German Thymian, Italian timo, Finnish timjami, Estonian tüümian, Dutch tijm, Russian timyan [тимьян], Greek thimari [θυμάρι] and Hebrew timin [תימין].
-The name thyme is borrowed from Latin thymus, which goes back to Greek thymon [θύμον] “thyme”. The Greek plant name is usually put in relation with thymos [θυμός] “spirit”, originally meaning “smoke” (related to Latin fumus “smoke”; cf. “perfume”) and the verb thyein [θύειν] “smoke, cure; offer an incense sacrifice”. The reference is probably the strong, smoky odour of thyme. Yet there is also another, unrelated explanation that the Greek name actually comes from Old Egyptian tham, which denoted a plant used in the mummification process
Ingredients:
1 cup sugar
1/2 cup water
5 large sprigs fresh thyme
Directions:
In a saucepan combine sugar, water, and thyme over medium heat. Bring to a boil, reduce heat and simmer until the sugar has dissolved, about 5 minutes. Take the pan off the heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.
You can use this syrup in beverages, drizzle over pancakes, or anything you like. Let me know where you are using it with? I am curious...
I made an Apple Thyme martini with it posting later this week.
Yield: 1 cup
Prep Time: 5 minutes
Cook Time: 5 minutes
References:
-http://www.whfoods.com/genpage.php?tname=foodspice&dbid=77
-http://en.wikipedia.org/wiki/Thyme
-http://www.uni-graz.at/~katzer/engl/Thym_vul.html
Labels:
Giada de Laurentiis,
Syrup,
Thyme
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Absolutely stunning photos!
BeantwoordenVerwijderenI'm very curious about this recipe. Tha photo looks amazing for sure. Thanks for sharing!
BeantwoordenVerwijderenI have a nice thyme plant currently thriving in my herb window. This is going to be fun to make and I am thinking a nice hostess gift idea too. Thanks so much.
BeantwoordenVerwijderenI'm in love with this second picture!
BeantwoordenVerwijderenLovely idea, can't wait to hear how the martinis turned out! Loved the factoids about thyme too, lots of new nerdy trivia for me to share with my friends :)
BeantwoordenVerwijderenWith rum & a slice of lemon, it would be perfect for sure !!
BeantwoordenVerwijderenGreat photo!
BeantwoordenVerwijderenThanks for your great information, the contents are quiet interesting.I will be waiting for your next post.
BeantwoordenVerwijderenjobs in life Sciences