Spice of the week: Thyme

This week’s featured spice is one of the more traditional spices found in cooking today: thyme.
Thymus vulgaris

Thyme, which has been known and used for its medicinal properties for thousands of years, is one of the strongest antibiotic herbs known today. In France, it is even referred to as “poor man’s penicillin”. It acquired this name because thyme stimulates the production of white blood cells, which strengthens the body’s immune system.

Find out more about Thyme at the Biodiversity Library Exhibition.

Orange duck
1 duck
1 tablespoon thyme
2 tablespoons olive oil
2 oranges
2 apples
2 bay leaves
1 tablespoon chopped parsley
2 dl white wine
1 dl orange juice
20 g flour

Salt duck, rub with thyme mixture of thyme and oil, fill cavity with sections of orange, apple, bay leaves and parsley. Bake. When the duck is almost tender, baste with wine. Continue frequent basting until skin is crisp and red. Finish by adding orange juice and cut-up skin to drippings. Portion duck, surround with orange slices baked in butter and sprinkle with thyme. Serve with rice, white bread or potatoes.

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