The only thing ‘lowly’ about thyme, is its size! It reigns as one of the kings when it comes to popularity and flavor!
My thyme was just planted this year. It’s still little, but I know from past gardens it will return and spread, which is why I planted it where I did. It can flow down over the railroad ties as it likes, and next year I hope to have a second lower tier added to the garden, so it will have a ‘landing pad’ for its feet!
Thyme is a very popular herb for all gardeners! Some use it for cooking, others just for ground cover, and a few go all out and make the oils for herbal remedy uses. It is quite easy to grow and will spread nicely adding both beauty and fragrance to your garden.
Thyme is a perennial evergreen shrub and belongs to the mint family. Its small, two-lipped flowers range in color from pale pink to purple and bear quadruplet nutlet fruits. The entire plant is aromatic and the lemon variety is truly refreshing and stimulating!
With over one hundred varieties of thyme, you won’t lack for choices. You could have a whole section of your yard devoted to this plant! I have both English thyme and lemon thyme, the lemon being my favorite.
All varieties of thyme are highly attractive to bees, which may be viewed as a negative for some, but with honey bees becoming rarer all the time, I think it is a very positive asset. AND although bees love thyme, insects do not! Make a cup of thyme tea, put it in a plant mister, and spray around doorways and windows in summer to repel insects.
Here are a couple of tasty treats to use with your freshly snipped thyme leaves. I love brown rice and this first recipe is so simple yet nourishing and filling as well. You can add any veggie to go with it, broccoli being a favorite.
Lemony Brown Rice
1 – 2 Tbsp butter
2 Tbsp chopped onion
1 clove garlic, minced
1 cup uncooked brown rice
2 cups vegetable or chicken broth
1 tablespoon fresh lemon juice
1 tablespoon fresh lemon thyme leaves
Melt butter in a medium saucepan over medium-high heat. Sauté the onions and garlic until tender. Stir in the rice. Cook rice, stirring frequently, until browned, about 5 minutes.
Mix broth, lemon juice, and thyme into the rice. Cover, and reduce heat to low. Cook 30 minutes, until liquid has been absorbed. Pay attention to liquid and add more if needed. Turn off heat. Let sit for 10 – 15 minutes. Fluff with a fork before serving.
This can be topped with a little parmesan cheese for added yumminess!
Here’s another recipe I found that I have not tried yet, but it looked so good, I thought I’d include it.
Lemon Yogurt Cake with Ginger-Thyme Syrup
serves 12
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, room temperature
1 1/2 cups white sugar
4 eggs
1/2 cup lemon juice
2 tablespoons lemon zest
1 cup plain, whole milk yogurt
Pre-heat oven to 350°F Grease and flour a large (9 x 5 x 3″) loaf pan.
Lightly whisk together flour, baking soda, baking powder and salt in a bowl and set aside.
In another large bowl, using an electric beaters if possible, beat butter until fluffy, then beat in sugar. Add eggs, one at a time, then add lemon juice and zest. Beat in yogurt. Mixture may curdle, but don’t worry–it will come together when the dry ingredients are added.
Add dry ingredients and mix gently just until blended.
Spoon into pan and place in oven. Bake for 40-50 minutes or until done. The cake will be golden brown on the outside and spring back when you lightly press the middle with your fingers.
Meanwhile, while the cake is baking, make the ginger-thyme syrup.
1 cup sugar
1/2 cup water
2″ piece of fresh, peeled ginger, sliced into coins
3 large sprigs of lemon thyme
Combine all the ingredients in a heavy sauce pan and bring to a boil, stirring gently until the sugar dissolves. Lower the heat a little and cook until the syrup has thickened slightly, about 10 minutes total. Strain out the ginger and thyme and keep warm until the cake is out of the oven. I did this by leaving the pan on my stove top, which was warm from the oven below.
Remove cake from the oven, turn out onto a rack and let cool 5 minutes. Place on a serving plate and spoon some of the syrup over the cake, allowing it to soak in. You will most likely not use all of the syrup but it’s very nice to whisk a tablespoon or so into some heavy whipping cream to serve along side the cake. Or you can keep it in the refrigerator, where it will come in handy for cocktails.
Try these and let us know if your family and friends approve!