Thymus vulgaris and Thymus extract.

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Culinary Uses and Taking thyme.

Thyme Extract INCI Name Thymus Vulgaris Extract CAS 84929-51-1 EINECS ELINCS No 284-535-7 Thyme leaf Extract photo picture image Thyme has a strong piquant or lemony flavor. For fresh use, the flavor is best just before flowering.
 Enhance the flavor of meat, fish and poultry dishes with thyme.
 For chicken and fish marinades, bruise fresh sprigs of thyme and tarragon, and combine with red-wine vinegar and olive oil.
 Use in herb butters and cottage cheese.

 To make a tea, use two teaspoons of dried herb per cup of boiling water and steep for ten minutes. Add sage to the tea if you have a nagging cough. The Food and Drug Administration includes thyme on its list of herbs generally regarded as safe, but large doses may cause intestinal problems. If you experience diarrhea or bloating, cut back on the amount you're using or discontinue use altogether.
 A stronger tea is useful as a mouthwash or rinse to treat sore gums.

 Edible Uses:

 Edible Parts: Leaves.
 Edible Uses: Condiment; Tea.

 Leaves and flowering tops - raw in salads, used as a garnish or added as a flavouring to cooked foods, going especially well with mushrooms and courgettes. It is an essential ingredient of the herb mix 'bouquet garni'. It retains its flavour well in long slow cooking. The leaves can be used either fresh or dried. If the leaves are to be dried, the plants should be harvested in early and late summer just before the flowers open and the leaves should be dried quickly. A nutritional analysis is available. An aromatic tea is made from the fresh or dried leaves. Pungent and spicy.

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citations1.Thymus vulgaris and Thymus extract.

last edit date:2nd,July.2009.