Ingredients and Directions

Thyme is an essential herb for any herb garden whether you are a beginner or a

pro. It's easy to grow and maintain when placed in full sun, with light dry soil. It's

a Mediterranean plant so it needs a lot of heat to flourish, but yet it can survive

even Zone 5 winters.

Harvest your thyme often, and use it fresh, dried or it can be frozen in ice

cubes or in small bags. I use it along with fresh garlic in my meatballs and

have been told they are "better than Moms". Add thyme to your meatloaf

recipes too. It is a wonderful addition to squash, carrots or dried beans, and can

be added to any Pasta Primavera recipe as well.

A lovely tea can be made with 3 parts thyme and 1 part each rosemary and

spearmint. Brew in a tightly closed teapot using 1 tsp. tea to 1 cup water.

Let steep for 10 minutes and serve hot.

There are many varieties of Thyme; over 400 have been cataloged over the

centuries. For culinary purposes three seem to be the most popular; garden

(Thymus vulgaris), lemon (Thymus citriodorus) and caraway−scented

(Thymus herba−barona). Try them all if you have room in your herb garden.

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Source: freecookingrecipes.net