Rosemary and Thyme! Great With Chicken!

Thyme Herb

Since time immemorial, thyme has been associated with rites of faith and mythical folklore as much as it has been known as a herb with indispensable culinary and medicinal uses. Attesting to thyme's popularity is the fact that there are over a hundred known varieties and classifications of thyme: upright, creeping or shrub-like, English or French thyme, garden or wild thyme, thyme with the aroma of lemon, pine or caraway - to mention just a few.

Thyme is another herb that is native to the Mediterranean region, but in present day flourishes in all of Europe and North America.

History of Thyme

The ancient Greeks considered it to be the herb of courage as it was supposed to invigorate and inspire courage in the bearer. They even used it to treat of psychological conditions such as shyness, nightmares and depression. In European folklore, thyme is the abode of fairies, and recipes using thyme were concocted which would guarantee a visit - or at least a glimpse - of these magical creatures.

Thyme finds its culinary home in French and Creole cuisine. In French cooking, it is used to season a number of dishes such as spit-roast meat, roasted vegetables, seafood chowder and is a routine ingredient in spice blends such as bouquet garni. In American cooking, thyme is a popular ingredient in soups, casseroles, poultry stuffing and sauces.

Health Benefits of Thyme

Thyme yields a volatile oil with powerful microbe-killing properties. Thyme is also a rich source of antioxidants that fight cellular and tissue damage. Because of its antiseptic properties, it is a well-known ingredient in mouth washes and throat lozenges.

Herbal tea prepared with thyme is not only wonderfully refreshing, but can also be given to provide relief from colds and sore throat.

Rosemary and Thyme Chicken Recipe

Rosemary and Thyme Marinade

1/3 cup extra virgin olive oil
2 garlic cloves, minced
3 T. fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 tsp. onion powder
1/2 teaspoon lemon zest
salt and pepper

Combine all the ingredients and pour over chicken breasts or thighs.  Marinate for 1 hour.  Drain and bake at 350 until meat is no longer pink.

References:
http://www.sallys-place.com/food/columns/gilbert/thyme.htm
http://www.gardenguides.com/herbs/thyme.htm
http://www.theherbaltouch.com/iha/thyme.html
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=77
The Whole Herb: For Cooking, Crafts, Gardening, Health, and Other Joys of Life by Barbara Pleasant
The Herb Garden Cookbook: The Complete Gardening and Gourmet Guide by Lucinda Hutson
 

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