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Showing posts with label Thyme. Show all posts
Showing posts with label Thyme. Show all posts

Thursday, July 28, 2011

Build your Bones

Our bones define us, make us beautiful provide leverage for movement and allow us to stand upright. We build bone until our third decade. After that, a steady loss begins, like sand slipping through an hourglass. Nevertheless, while osteoporosis has become a major public health problem, it is not inevitable. A number of strategies will keep your bones strong—and some of them run counter to the party line on osteoporosis prevention.


Granted, some of the osteoporosis risk factors are outside of your control—namely being older, female, menopausal or white. Happily, you have some control over a fleet of bone-robbers: inactivity; stress overload; malnutrition; cigarette smoking; being excessively thin; hiding from the sun; and excessive consumption of caffeine, alcohol, sodas, salt and acidifying foods. (More on acidifying diets in a minute.) The point is that you can put the brakes on bone loss. Here's how.

Move Your Bones

Physical activity tones bone and muscle, and strong muscles minimize the risk of bone-shatterine falls. To stimulate new bone formation, the exercise has to stress the bone. Weight-bearing exercises—^walking, jogging, jumping rope, climbing stairs— maintain hips and spine. Strength-training exercises (working against the resistance of weights, elastic bands or tubes, or your own body weight) also strengthens your bones. Its never too late to start. Research shows that endurance and resistance training boosts bone mass in elders. Exercises like tai chi and yoga that improve balance are valuable to help prevent falls. One study showed tai chi reduced bone loss in postmenopausal women. "Mix it up," suggests Amy Joy Lanou, Ph.D., associate professor of health and wellness at the University of North Carolina and coauthor of Building Bone Vitality (McGraw-Hill, 2009). "Walk every day. Practice yoga or garden a couple days a week."

Pan-Fried Apples with Thyme SERVES 2

2 apples, Golden Delicious or Granny Smith
2 tablespoons butter
2 teaspoons fresh chyme leaves
Fresh thyme sprigs, for garnish


Core apples and cut each into y2-inch-thick slices.

 Melt butter in a nonstick skillet over medium heat;
add apple rings and cook 4 minutes on each side or until
lightly browned. Add thyme, cover and cook over low
heat 3 minutes,or until apples are soft. Garnish with fresh
thyme sprigs.


Berries with Warm Lemon Thyme Honey SERVES 4

1/4 cup honey
6 lemon chyme sprigs

4 cups mixed berries (raspberries,
blackberries, scrawberries)
Fresh thyme sprigs, for garnish

Place honey in small saucepan; bring to a simmer. Add thyme
sprigs; cover and steep for 10 minutes. Strain honey, discarding thyme.

Pour warm Lemon Thyme Honey over berries in individual bowls.
Serve immediately Garnish with fresh thyme sprigs.


Crab Chowder with thyme SERVES 4

2 tablespoons butter
1 sweet onion, chopped fine
1 garlic clove, minced
2 stalks celery, chopped
2 large baking potatoes, peelec
and dicec
4 cups chicken broth

1 teaspoon salt
K teaspoon freshly ground pepper
1/2 cup whipping cream
pound lump crabmeat
2 teaspoons fresh thyme leaves
juice of Vi lemon

Melt butter in a large Dutch oven over medium heat; add onion,
garlic and celery; saute 4 to 5 minutes or until tender. Stir in potatoes,
broth, salt and pepper; bring to a boil over medium-high heat.
Cover, reduce heat and simmer 10 minutes or until potatoes are
tender.

Stir in cream, crabmeat and thyme. Cook over low heat until thoroughly
heated. Do not boil. Stir in lemon juice.


Grilled Rib-Eye Steak with Red Wine and Thyme SERVES 1

%cup red wine
1 small red onion, choppec
8 to 10 chyme sprigs
Kosher salt
Freshly ground black pepper
1 (12-ounce) rib-eye steak
Arugula
Red onion slices
Fresh chyme sprigs, for garnish


Place first 3 ingredients in a 1-gallon zip-top plastic bag and
squeeze bag to combine. Add steak, seal bag, and chill 2 to
3 hours. Remove steak from marinade, discarding marinade.
Sprinkle steak with salt and pepper
El Preheat grill to 400 to 450 degrees (high heat). Grill steak,
covered with grill lid, 4 minutes on each side or to desired
degree of doneness. Remove from grill. Cover with aluminum
foil and let stand 10 minutes before serving. Serve with onion
slices and arugula. Garnish with a sprig of thyme.
Note: To broil steak, place on a lighdy greased rack in a broiler
pan. Broil 5 inches from heat 4 minutes on each side or to
desired degree of doneness.


Roast Pork Loin with Lemon, Garlic and Thyme SERVES 6

2 lemons, quarcerec
4 garlic cloves, crushed
Y2 cup olive oi
8 thyme sprigs
Yi teaspoon kosher salt
Yi teaspoon freshly grounc
?lack pepper
1 (2-pound) pork loin roast


 Place first 6 ingredients in a 1-gallon zip-top plastic bag, and
squeeze bag to combine. Add roast; seal bag and rub bag to blend
flavors. Chill 3 to 4 hours, turning occasionally.
 Preheat oven to 400 degrees. Remove roast from marinade, discarding
marinade. Place roast in an aluminum foil-lined 13- by 9- by
2-inch pan.
El Bake, uncovered, for 30 minutes. Cover and bake 15 additional
minutes. Let stand, covered, 10 minutes before slicing.


Growing Thymes

Thymes need nutrient-poor, well-drained soil and at least six hours of direct sun every day. Rich soils and excess water will cause them to grow lushly at first, before going lanky and rotting out in the center. Tliymes can easily by shaded by larger companions. The lack of light and air circulation will also lead to rot. Once youVe placed and planted your thymes, you have little left to do but wait for them to establish and thrive. Avoid fertilizing thymes in the ground more than once or twice a season. If you grow thyme in a container, a monthly dose of weak fish emulsion in the usual watering will be sufficient food. Tliymes require litde maintenance.


They should be sheared lightly after the last spring frost to rejuvenate the plants and stimulate new growth. Cut them back heavily after flowering as well. Avoid cutting thymes back hard before a heav)'- frost. Because of their shallow root systems, thymes are prone to frost heaving. Freeze and thaw damage is especially problematic when plants are growing between pavers. If the amount of soil available is small enough, the roots will freeze solid and the plant will die.


Most thyme varieties are hardy to Zone 5. Tliymes tend to layer themselves around the edges. Creeping varieties are especially prone to rooting along their stems. Separate rooted stems from their parent plants and grow them in pots or a nursery bed. Thymes are rarely grown from seed.  Caleb Melchior grows unusual herbs and perennials at Sugar Creek Gardens in Kirkwood, Missouri. He is also studying for a Master of Landscape Architecture degree at Kansas State University.


Cooking with Thymes

Tlie most basic thyme flavor is an intense herbaceousness. Taste it, and you know you're eating a plant. When fresh, thyme has sharp, vegetal notes supported by strong earthy tones. Dried thyme has a deeper flavor. French thyme has a sweeter note. Lemon thyme, not surprisingly, has a strong citrus fragrance and taste. Tlie various scented thymes all smell like their namesakes, but most lose their aroma when heated. To use thyme, simply use your fingertips to strip the leaves off the stems. Tliey're small enough that they should require no extra chopping.



Add full sprigs of thyme to soups, broths and poaching liquids to infuse them with its aroma and flavor. Stuff handfuls of thyme inside whole roasting chickens or fish.Use a pile of thyme inside whole roasting chickens or fish. Use a pile of thyme clippings as a bed on which to cook a pork roast or potatoes. Tlie vegetal taste and aroma of thyme balance the robust flavors of beef, lamb, pork and venison; it also brightens chicken and fish. Thyme pairs well with many fruits, including citrus, apples, pears and grapes, and it is the primary herb in the classic bouquet garni of French cookery.

Because thyme grows
wild throughout the Mediterranean basin, it is widely used as
a basic herb of the region.


Gardening with Thymes

Because of their low-growing habits, thymes can be used in a wide variety of situations. Their tidy growth and clean foliage make them useful in highly visible areas. Tliey thrive in hot, dry spots along the edges of patios and driveways, trail over ledges and retaining walls, and can fill in between pavers. While thymes are primarily grown for their tidy habit and fragrant leaves, their flowers are also highly attractive. Their flowering season is short—a few weeks in early summer—but their light-colored blooms attract many pollinators and have a sweet, honey-like fragrance.



Thymes grow well in containers. Because of their small size, ^rowing thymes in containers makes it possible to appreciate their intricate beaut)' close at hand. Wooly thyme is an excellent container specimen, with its curious fuzzy leaves. 'Hi Ho Silver' also makes a good pot plant, with its upright, bushy habit and heavily variegated leaves. In areas with heavy rainfall or thick soils, growing thymes in containers may be the best way to give them the air circulation and quick drainage they require. A strawberry pot with a different variety growing out of each opening would be an excellent way to maintain a collection of thymes.

Thyme Varieties

It is simplest to consider thymes in two groups: creeping varieties (generally originating from Thymus praecox) and bushy varieties (originating from 77 vulgaris). Creeping thymes tend to be primarily ornamental.


Their leaves are edible, but their shoots are so short that they're difficult to use. Tlieir scents often dissipate during cooking, leaving no significant taste. They have a prostrate habit and form thick mats of wiry stems covered in tiny green leaves. Quick drainage, fiill sun and good air circulation are the keys to success with creeping thymes. They are suitable for groundcover in hot, dry areas. T. praecox is the most common species of creeping thyme. It grows in a mat with foliage t^vo to three inches high. Regular T. praecox has tiny rounded shiny leaves on wiry stems. Flowers are white and shades of pale pink. T. praecox Coccineus has deeper pink flowers. 'Pink Chintz* is an especially vigorous selection with clean foliage and brighter salmon-pink flowers.



Extra-dwarf selections of creeping thyme are also popular. T. praecox *Minus' is an older compact variety with tiny blue-gray leaves and a rather lumpy, spreading habit. As with all creeping thymes, it makes an excellent filler in between pavers. T. praecox 'Elfin is even smaller. It grows into a mat of gray-green foliage so tight and low that it resembles lichen. 'Elfin' and 'Minus' are highly sensitive to wet conditions, so give them a quick-draining soil. At least six hours of direct sun are essential for thymes to thrive. Numerous varieties of T. praecox Wxih supposed resemblances to certain scents have been identified and now circulate throughout the nurseiy trade. 'Coconut', 'Mint' and 'Nutmeg' are three that are widely available.


Woolly thyme {T. pseudolanuginosus), a similar species, stands out for its haiiy leaves which give the plant a soft appearance and texture. Caraway thyme {T. herba-barvna) is intermediate in habit between the creeping and mounding varieties. It doesn't spread out in a dense flat mat, nor does it create a tidy mound. Rather, it sprawls and trails happily in between other plants and over edges of hard surfaces. Its scent has a strong odor of caraway.


Overall, it's a larger, more vigorous plant than other thymes. Tlie leaves are wide, rounded and separate easily from the stems. Its strong aroma and flavor hold up well during cooking. Mounding varieties are bred from T vulgaris. Most culinary thymes are these bushy types. English and French thyme are two strains often used for cooking. English thymes have rounded, deep-green leaves.


TlieyVe oft:en the most winter-hardy thymes, and the most tolerant of lower light and slower drainage. French thymes have narrow, pointy leaves and a sweeter flavor. Tliey're more susceptible to cold and wet than English thyme. Lemon thymes {T. xcitriodorus group) are a bushy and vigorous group of mounding thymes with leaves that smell like lemon or some other citrus. There are numerous strains of regular lemon thyme, which vary in habit, leaf size and intensity of flavor and aroma. Smell them before buying. 'Lime' smells like its namesake citrus, although cooking destroys the flavor. Variegated lemon thymes are attractive to look at and can be used in cooking as well. 'Silver Queen' is the standard variegated variety, with streaky cream-edged leaves. It tends to revert back to green over time. 'Hi Ho Silver' is a new variety with much stronger variegation. It makes a very attractive plant, four to six inches high and a foot wide. 'Aureus' is the standard gold-leaf form. 'Doone Valley', with gold-splashed leaves, is widely available. Unfortunately, it tends to revert to green.

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