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Thyme is an essential herb for any herb garden whether you are a
beginner or a pro.
It's easy to grow and maintain when placed in full sun, with
light dry soil. It's a Mediterranean plant so it needs a lot of heat to flourish,
but yet it can survive even Zone 5 winters.
Harvest your thyme often, and use it fresh, dried or it can be frozen in
ice
cubes or in small bags. I use it along with fresh garlic in my meatballs
and
have been told they are "better than Moms". Add thyme to your
meatloaf
recipes too. It is a wonderful addition to squash, carrots or dried
beans, and can be added to any Pasta Primavera recipe as well. A lovely tea can
be made with 3 parts thyme and 1 part each rosemary and spearmint. Brew in a
tightly closed teapot using 1 tsp. tea to 1 cup water. Let steep for 10 minutes
and serve hot. There are many varieties of Thyme; over 400 have been cataloged
over the centuries. For culinary purposes three seem to be the most popular;
garden (Thymus vulgaris), lemon (Thymus citriodorus) and caraway−scented (Thymus
herba−barona). Try them all if you have room in your herb garden.
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