Cooking Thyme

If such a thing as ‘GA’ (Gardener’s Anonymous) existed, I would be a good candidate. When I pass by a garden store, I find myself lacking in willpower to keep from stopping.  And when I stop, I find myself lacking in willpower to keep from shopping.

I tell myself that I can quit at one 4-inch herb pot, maybe the lemon verbena I’ve been hankering for. Next thing you know, the purple sage is calling my name and those lettuce starts are looking pretty enticing too. Soon enough, at least half-dozen plants have jumped into my carry-out cardboard shopping tray.

My impulse control has flown the coop, my debit card is on the counter and before I can say ‘basil’ I’m out the door and in my car with a whole box load of new plant companions. So last week, when I found myself helplessly staring at the sign that said “20% off on all veggies, herbs and flowers” at Ravenna Gardens, I knew I was on a slippery slope.

While paying for my treasures, I found myself chatting with the convivial clerk who asked me, “Do you have any recipes for cooking with thyme?” “Huh?” “What?” “Are you kidding? Of course I do!”

I love cooking with fresh herbs. A sprig of mint gives homemade lemonade a kick. Sage or fennel ice cream is divinely delicious. Petite purple chive blossoms look adorable and taste fantastic tossed on top of pasta. There is no end to the ways fresh herbs spice up a meal…and life.

As far as thyme goes even a sprinkle of lemon thyme take a simple salad up a notch. I made Honey Thyme Ice Cream and served it with homemade plum cobbler (from our trees, ‘natch). Beyond yummy. Toss a bit of thyme into tomato sauce (along with oregano and fresh basil) or add to an omelet and your taste buds will smile.

Right now several varieties of thyme are growing happily in the yard of the Urban Cabin: lemon thyme, silver thyme, English and French thyme. There are hundreds of varieties of thyme, many scented, like caraway or orange. For the most part, the average gardener (and cook) can be quite happy with just one or two.

A couple of my favorite “recipes” for using thyme are hardly recipes at all. Stuffing a few fronds of thyme under the skin of a chicken breast, accompanied by fresh rosemary and a sage leaf or two (and maybe a slice of lemon) is a quick and easy way to add flavor before grilling.

For an appetizer (or vegetarian) my “Goat cheese dip” always receives rave reviews. Start with a log of plain goat cheese, drizzle with a swirl or two of virgin olive oil, mix with a blend of chopped fresh herbs (my favs are thyme, chives, sage and rosemary). Spread on crackers or bread, slather on tomatoes, or stuff between…well, just about anything.

The ancient Greeks believed thyme was a source of courage. So be courageous. Cook with thyme.

Want more deliciousness? Visit Wanderfood Wednesday!