Wild thyme (Thymus polytrichus) is flowering on our hillsides in the early summer. This evergreen plant, also known as creeping thyme or mother-of-thyme, likes thin soils and has been used by humans for centuries, in cooking, medicines and for scenting clothes. It usually grows up to 2 cm (1 in) tall with creeping stems and oval evergreen leaves, the flowers are pink-purple and produced in clusters. The plant has a strong scent similar to oregano, and the strongly scented flowers attract bees, butterflies and other pollinators. In folk medicine, it has been used as a disinfectant and expectorant. The oil extracted from this plant has antifungal and antibacterial properties. Dried wild thyme is also used as a herb in cooking. It can be collected all year round, dried and stored in sealed jars away from the sun. It is a good addition to meat and fish dishes and it is said to promote digestion.
IMPORTANT NOTE: All wild plants are protected under the Wildlife and Countryside Act (1981). It is illegal to dig up or remove a plant from the land on which it is growing without permission from the landowner or occupier. Even if it grows in the wild, do not dig up the roots without owners permission, and only take what you need. Remember that other creatures also depend on the nature's larder.
Here are some tasty wild thyme recipes:
Wild thyme tea
This tea is said to help with colds and stomach upset. Steep dried wild thyme leaves in hot water for 10 minutes. Add honey and lemon to taste.
Wild thyme flatbread
To make these tasty flatbreads, you will need 500g of spelt flour, 50ml of oil (sunflower or olive), 1 tablespoon of dried or fresh finely chopped wild thyme, a pinch of salt and 250ml of water. Combine all the ingredients together, knead and leave in the fridge or in a cool place for 30 minutes to rest under a cover. Divide into 4 equal parts. Line a baking tray with baking parchment and lightly oil the parchment. Place a portion of the dough on the tray and flatten using your hands. Bake at 220oC for 10 minutes, until the dough turns golden brown. These are great bushcraft breads and can also be cooked on a cast iron griddle pan or using pre-heated hot flat stones by the fire.
Baked halloumi with lemon, wild thyme and honey
Score a 225g block of halloumi in 1cm by 1cm cross-hatch pattern. Mix 1 teaspoon of dried wild thyme, 1 teaspoon of chilli flakes (or less if you don't like things too spicy), zest and juice of 1/2 lemon, and 2 tablespoons of olive oil together, add a pinch of pepper and toss the halloumi in the mix. Try to get the marinade into the grooves. Cover the cheese with tin foil and chill in the fridge for minimum 2 hours (or overnight). Grill the halloumi on a lightly oiled griddle pan over high heat (or on the barbecue) for 3-4 minutes cut side up, then flip and grill until golden brown. Serve on a bed of rocket, drizzle over with honey and sprinkle with toasted pine nuts or toasted crushed hazelnuts and more dried wild thyme (or use wild thyme flowers for an extra visual effect).
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