Thyme

Thyme is a Mediterranean herb with dietary, medicinal and ornamental uses. The flowers, leaves and oil of this plant have been used to treat a range of symptoms, such as; stomach aches, arthritis and sore throat. One of the best herbs for adding some tang to meat, fish, marinades, mushrooms, eggs, beans and potatoes. Commonly used to make calming medicinal teas and freshen up the air of any room.

Thyme is used for adding layers of flavor without being overpowering. This herb pairs well with meat, tomatoes and beans. It is also used to flavor cheeses, lentils and even teas. Thyme rounds out the flavors and adds a touch of character to beef dishes of all sorts, including stews and casseroles. This plant also tastes great as a rub or herb crust on steak or roast beef.

Chicken and thyme have been a long time favorite because of its delicate aroma and flavor. When grilling, you can include thyme in a rub along with other spices such as garlic, salt and pepper.

When using fresh thyme pull the leaves from the stem and add the leaves at the beginning of the recipe and the same goes for dried thyme, however, you will need to substitute for fresh thyme in most dishes using 1/3 of the amount.

Thyme requires little care except for a little light pruning after the first year. Let the soil dry out slightly between watering. You can plant thyme with other flowers and herbs for a fragrant container. Will sprout within 7-14 days and can be harvested in 5-12 weeks. This herb grows best at temperatures of 17°-30°.

Remove a small top portion of each stem every week or so. You can do this with a pinching action on the top of the stem, this removes the top part of the stem cleanly and those dormant leaf buds will then begin to grow.