Strong, intense, penetrating: it is the aroma of Thyme, widely used for a cuisine dedicated to well-being and also to "populate" your garden with beauty and decoration.
It combines beauty and usefulness - in the kitchen and for one's health - the Timo.
Yes because this aromatic herb it is one of the most widespread: both for ornamental use, because when it blooms it produces a myriad of small flowers, and for food use because it is chosen to give an extra touch of aroma even to the simplest of recipes.
But let's see together the main features.
Thyme: why it is good to use it
The most widespread and common species in vegetable gardens and in the kitchen is the Common thyme, Thimus vulgaris, an aromatic perennial that belongs to the Lamiaceae family.
Thyme has a bushy aspect, with a stem full of small fragrant twigs. Her leaves they are small, linear-lanceolate, of an ash green color. THE fiori instead they vary from pinkish white to lilac and are grouped in ears.
The flavor and aroma of Thyme are intense and partly reminiscent of those of rosemary.
In cooking, thyme is used to flavor savory and sweet dishesit is also an effective remedy for colds. Its virtues are in fact linked to the presence of thymol, which has antiseptic and antispasmodic properties, as well as balsamic. It is therefore recommended to use it for problems with the upper respiratory tract and to decongest the airways.
Un infusion based on Thyme, for example, it can be very useful to disinfect the oral cavity, in case of cough and to promote digestion. Try to prepare it by infusing two grams of dried thyme leaves in two hundred milliliters of boiling water for about ten minutes.
In the kitchen, thyme goes well with foods such as roasts, fish, vegetables, legume soups, and is also used to flavor oil and vinegar, or to perfume liqueurs. Try it also to flavor the omelette!
A proposal in the kitchen: beef tartare flavored with thyme
There are 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, Parmesan Spuma Radishes with Balsamic Salt from Modena, Extra Virgin Olive Oil, Thyme and Balsamic Vinegar of Modena Igp Oro
Ingredients for 4 people:
- 400 gr 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 Balsamic Vinegar of Modena PGI to taste
- 200 gr liquid whipping cream
- 100 gr whole milk
- 50 gr grated parmesan cheese
- 80 gr whole Parmesan cheese
- 2 tablespoons of Balsamic Vinegar of Modena IGP Oro
- Thyme to taste to decorate and flavor the dish
Prepare the chutney by cutting the pear into cubes, depriving it of 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 fine 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.
Cut the Romagna beef with a knife and obtain a very homogeneous mince, add if you want some aromatic herbs such as sage and thyme well minced to the meat and season everything with extra virgin olive oil and a little salt. Prepare the Parmesan foam making an infusion of half the cream, the milk and the grated Parmesan cheese in a bain-marie for about 30 minutes and then filter everything and season with salt.
Put the mixture in the siphon making it rest once loaded for about 30 minutes in the fridge. Finish the dish by cupping the tartare with the shape you want most, add the parmesan flakes, a veil of mustard, the chutney and the Parmigiano Reggiano mousse, season with the Salt flavored with Balsamic Vinegar of Modena PGI, a few drops of Balsamic Vinegar of Modena PGI, tips of thyme and a round of extra virgin olive oil.
Discover all the aromatic herbs grown at Tenuta del Cigno
On our farm Swan Estate we have dedicated ample space to the cultivation of thyme in our French garden. This aromatic herb is grown according to the organic method; the twigs are collected and dried in a completely natural way, and then stored in small glass jars with screw caps.
To make this vegetable garden even more glamorous and tasty, we have chosen to cultivate others as well herbs like Marjoram, Rosemary, Santolina, Dill, Chervil, Coriander, Burnet walnut herb, Borage, Cuban telea oregano, Lemon balm, Rue, Dwarf sunflower, Brazilian Stevia, Luigia herb.
If you are interested in our aromatic herbs and to know the spaces of our Estate, contact us by writing an email to email@example.com or call 059 465063 (Monday / Friday 09/13 - 14.30 / 18)