Strong, intense, penetrating: this is the aroma of Thyme, widely used in healthy cooking and also to "populate" your garden with beauty and decoration.
It combines beauty and utility – in the kitchen and for your health – the Timo.
Yes because this aromatic herb It is one of the most widespread: both for ornamental use, because when it flowers it produces a myriad of small flowers, and for culinary use because it is chosen to add a touch of extra aroma to even the simplest of recipes.
But let's look at its main features together.
Thyme: why it's good to use it
The most widespread and common species in vegetable gardens and in the kitchen is common thyme , Thimus vulgaris , an aromatic perennial plant that belongs to the Lamiaceae family.
Thyme has a bushy appearance, with a stem full of small scented twigs. Its leaves They are small, linear-lanceolate, ash green in colour. flowers Instead, they vary from pinkish white to lilac and are grouped in spikes.
The flavor and aroma of thyme are intense and in part they recall those of rosemary.
In cooking, thyme is used to flavor savory and sweet dishesFurthermore, it is also an effective remedy for colds. Its properties are linked to the presence of thymol, which has antiseptic and antispasmodic, as well as balsamic, properties. It is therefore recommended for upper respiratory tract problems and to decongest the airways.
Un Thyme-based infusion, for example, can be very useful for disinfecting the oral cavity, for coughs, and for aiding digestion. Try making it by steeping two grams of dried thyme leaves in two hundred milliliters of boiling water for about ten minutes.
In the kitchen, thyme pairs well with foods like roasts, fish, vegetables, and legume soups, and is also used to flavor oil and vinegar, or to flavor liqueurs. Try it to add flavor to an omelette, too!
A kitchen suggestion: beef tartare flavored with thyme
There are so many ways to use thyme in the kitchen: we have selected this recipe by chef Francesco Bonanni, who offers us a delicious Beef Tartare with Pear Chutney, Radishes, Parmesan Foam with Balsamic Vinegar of Modena PGI, Extra Virgin Olive Oil, Thyme and Balsamic Vinegar of Modena PGI Oro
Ingredients for 4 people:
- 400g Romagna beef tartare (fillet or shoulder cut)
- 2 Kaiser pears
- 1 small shallot
- 1 teaspoon of mustard
- extra virgin olive oil to taste
- 6 radishes
- 20 gr granulated sugar
- salt up to taste
- salt flavored with Modena PGI Balsamic Vinegar to taste
- 200 g liquid whipping cream
- 100 gr whole milk
- 50 gr grated parmesan cheese
- 80g whole Parmesan cheese
- 2 tablespoons of Oro Balsamic Vinegar of Modena PGI
- Thyme to taste to decorate and flavor the dish
Realization:
Prepare the chutney by dicing the pear, removing its peel and seeds. Immediately after, brown it with a sauté of shallot Finely chopped and a drizzle of oil. Add the granulated sugar and salt. After about 5 minutes of cooking over medium heat, add a tablespoon of water and cook for another 5 minutes, then let it rest and bring to room temperature.
Chop the Romagna beef into a finely chopped mixture. If desired, add some finely chopped aromatic herbs, such as sage and thyme, to the meat and season with extra virgin olive oil and a pinch of salt. Prepare the Parmesan foam by infusing half the cream, the milk and the grated Parmesan in a bain-marie for about 30 minutes, then filtering everything and seasoning with salt.
Place the mixture in the siphon and let it rest in the refrigerator for about 30 minutes once loaded. Finish the dish by cutting the tartare with the shape you like, add the parmesan flakes, a drizzle of mustard, the chutney and the parmesan mousse, season everything with the Salt flavored with Modena PGI Balsamic Vinegar, a few drops of Balsamic Vinegar of Modena PGI, thyme tips and a drizzle of extra virgin olive oil.
Discover all the aromatic herbs grown at Tenuta del Cigno
At our Tenuta Del Cigno farm, we've dedicated ample space to growing thyme in our French-style garden. This aromatic herb is grown organically; the sprigs are harvested and dried completely naturally, then stored in small glass jars with screw caps.
To make this vegetable garden even more glamorous and tasty, we have chosen to also grow other aromatic herbs such as Marjoram, Rosemary , Santolina, Dill, Chervil, Coriander, Burnet, Borage, Cuban Oregano, Lemon Balm, Rue, Dwarf Sunflower, Brazilian Stevia, and Lemon Balm.
If you are interested in our aromatic herbs and in knowing the spaces of our Estate, contact us by writing an email to info@tenutadelcigno.com or call the number 059 465063 (Monday/Friday 09/13 – 14.30/18)