I divided the thyme yesterday; 4.25 clumps were potted up nicely, and a small sprig was put in the Wardian case. I hope to be able to keep them growing throughout the winter, possibly gifting one; they dry out easily inside, though, and I don’t want to stress the giftee with guilt if suddenly they turn to dust… Of course, it’s very tasty dried, so you really can’t lose.
First I gave it a haircut…a nice trim netted plenty of fresh herb for cooking…
I had to pull the entire plant out of the container, throw it on the ground, and jump on top the spade with all my might to break it up into pottable portions…
I like thyme in sauces and soups, seasoning chicken and fish. Mix it up with oregano, rosemary, or basil for a bouquet garni or use it alone for a flavorful vinegar infusion. It adds a spicy scent to potpourri.
Thyme is traditionally considered an herb of courage. In ancient Greece, it was believed to confer strength and bravery to all who who used it, so soldiers would take baths in it, as well as massage their skin with thyme oil. Historically used as a medicinal herb, it has been said to cure fevers, dispel melancholy, and prevent nightmares, among another indications.
Here’s what’s for dinner tonight:
Linguine with Lemon, Garlic and Thyme Mushrooms
Ingredients:
8 ounces/4 cups finely sliced cremini mushrooms
1/3 cup extra-virgin olive oil1 tablespoon
Maldon/kosher salt or 1 1/2 teaspoons table salt Small clove garlic, minced
1 lemon, zested and juiced
4 sprigs fresh thyme stripped to give 1 teaspoon leaves (I will use more, probably 3 tbs)
1 pound linguine
2 to 3 tablespoons freshly grated Parmesan, or to taste (more for me)
Freshly ground black pepper
Directions
Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
Toss everything together well, and then add the parsley, cheese and pepper before tossing again.
Eat with joy in your heart.
Growing Every Season 