1. Thyme (קורנית)
Thyme is a perennial herb with mint and lemon aromas. Its leaves are small and grow on sprigs. It is a robust herb, meaning it benefits from prolonged cooking time. In the culinary world, thyme is used commonly in Herbes de Provence and the Bouquet Garni. In medicinal terms, it is commonly used as “Oil of Thyme” which contains the antiseptic Thymol which is used to fight bacteria, bronchitis, fungus and acne.
Origins of Thyme link back to both the Ancient Greek and Ancient Egyptian times, used as incenses and embalming (preserving decomposed human remains). It was later used by Romans for flavouring delicacies and later for reasons such as used as a dreamcatcher or giving courage to the kings’ knights.
In Israel, Thyme is used as a natural flavourant to many dishes including the famous Arabic Zaátar which literally means “Thyme”. It is also used commonly in Jerusalem and Tel Aviv as in Olive Oil based products such as salad dressings and hand creams.
24/01/2014 – Thyme was planted with both Kirchoffs seeds as well as grind molecular fragments of a hand-picked Thyme plant which had been crushed to enhance the growth potential. The soil used was a ‘Humic Podzolic Wetland’ and a ‘Phosphorus Enriched Bone Meal’ was added to the soil at a ratio of 1:3 to enhance its nutritive value. All of the above were bought from Schaffler’s Nursery. The pot was given an initial watering of 50ml and placed directly in the sun on a day of 32°C.
25/01/2014 -> 06/02/2014 – No progress as of yet, soil watered every 24 hours with a minimal amount of water according to package instructions.
O8/02/2014 – First sprout!!!!!! Less than 1mm
14/02/2014 – More sprouts have come out, minimal stem growth. Continued watering regularly same as before.
21/02/2014 – Actual plants beginning to flourish, fragrance of herb can be smelled.
01/03/2014 – Rain has minimally damaged plants.
06/03/2014 – Herbs growing beautifully, partial trimming.
10/03/2014 – Best quality plants picked and transferred to presentation cup.
2. Sage (מרווה)
Sage is a perennial herb with an earthy, pungent aroma. Sage is a robust herb and is therefore added to dishes early in the cooking process. The flavour is in the sage leaves which can be used whole or finely chopped. The flowers of the Sage plant are bluish purple with fragrant hints. Sage is commonly used for culinary purposes and has even been listed by British authorities as one of the essential daily herbs. Sage is used in a variety of dishes such as stuffing’s, sausages and casseroles. Medically, sage can be used to treat disorders including infections of the respiratory tract, mouth and skin. There is also research into sage showing healing properties towards Alzheimer’s disease patients.
Sage origins go back to ancient times for superstitious uses such as scaring off mythical evil beings, snakes as well as increasing a woman’s fertility and success rate during pregnancy of having a son.in medieval times, sage was...