Thyme for Gift Giving

Everyone needs the gift of thyme.  “When in doubt, use thyme” says the Grass Roots Herb Society Newsletter.  My sources support that advice, as thyme works well with “veal, lamb, beef, poultry, fish, poultry stuffing, pates, sausages, stews, soups, stocks, bread, herbed butters, herbed mayonnaise, flavored vinegars, mustard, and bean and lentil casseroles.  Use it with tomatoes, onions, cucumbers, carrots, eggplant, parsnips, leeks, mushrooms, asparagus, green beans, broccoli, sweet peppers, potatoes, spinach, corn, peas, cheese, eggs, and rice.  Its flavor blends well with those of lemon, garlic, and basil.” (Rodale’s Illustrated Encyclopedia of Herbs, p488.)

Thyme ready for harvest, December 1

Any harvest manager who can’t find a use for thyme just isn’t trying.

This harvest manager will be drying thyme and packaging it for Christmas gifts.   The non-cooks among us can use thyme in herbal lotions or baths for its stimulating properties.

To dry fresh thyme, use a food dehydrator at 90 to 100 degrees for one to two hours.  Alternatively, you can hang bundles in a warm, dark place for 5 to 10 days.  Oven drying is a risky business.   The inability to maintain a constant, low temperature in an oven results in the loss of essential oils from the herb.