Thyme After Time

[The Happy Hen]

Oh thyme. I love thyme! Now, granted, I didn't used to. I hadn't been exposed to herb growing and cooking with herbs....till 2014. Then, I ended up with a severe skin rash. Under breasts, In unmentionable areas It took me a bit of online research to figure out how to treat it.
I ended up making thyme teas as well as rosemary, and bathed the rashes several times daily. They cleared up just fine, and haven't returned.

Now, I keep 2 planter buckets full of thyme growing. As well as rosemary, chives, oregano, bee balm, cat nip, mint, and sage. I am learning how to cook with the herbs as well as using them for their medicinal uses.

And...welcome Kaitlyn!

Hello,

I am glad the Thyme helped you! I grow bee balm...
Oh, I think... And I want to use it more often.

Thank you for responding!
And thanks for the welcome!

I have grown every herd on the market. But NEVER used it to cook with! LOL . Guess I just am not a fancy cook at all! IF I really need any in a recipe there is always the stuff in a jar ! DH is fine with that as he tends to like foods plan.

Yeah, I love cooking, but just for fun! (Trying to say I am no expert! )
What is your favorite herb so far?

~Kaitlyn

 

[ninnymary]

We cook all our steaks with thyme! I guess I shouldn't say we. It's really my chef son. He's the one I grow my herbs for. I love to see him out in the garden picking stuff.

Mary

 

[digitS']

Hi Kaitlyn, I like thyme in chicken soup and on beef, stew and roast. DW goes for the rosemary on the roasts.

We probably use more basil than any other herb. I like it just fine ... from my perspective. However, my family teases me because I don't really want to eat it. Hey! I like the flavor but ... it's not actually a leafy green, you know. I can't really go pesto.

We also use lots of ginger and cilantro. I'm gonna count my favorite soft drink in that appreciation for ginger ... like the cookies, too. Then cilantro because of the benefits to our versions of Asian and Mexican food. Ginger goes with the Asian, stir-fries and such.

Welcome to the forum!

Steve

 

[aftermidnight]

Thyme is my absolute favorite herb and use a lot, in almost anything. Fresh thyme is also really nice sprinkled on top of a bowl of chicken or split pea soup just before serving. I have several tubs of English or just plain old winter thyme on the go at all times, these have the best flavor as far as I'm concerned. I grow other varieties but don't use them for cooking. Rosemary runs a close second, followed by Greek oregano, Chives and French tarragon

Annette.

 

[valley ranch]

Hi, And welcome~you wana arm wrestle~ I grow it too, it just keeps coming back.

Richard

 

[LocoYokel]

We cook all our steaks with thyme! I guess I shouldn't say we. It's really my chef son. He's the one I grow my herbs for. I love to see him out in the garden picking stuff.

That just rocks Mary, wish I had someone to share my garden with like that. Does he use it as a sprinkle or in a marinade?

I could see myself using it as a fresh sprinkle for my own plate now: Who knew thyme was just more than an ornamental ground cover? (all I have ever used it for..., now I have 'idears'...)

 

[Just-Moxie]

Thyme is lovely with eggs...scrambles, omelet, quiche. I am finding more ways to use it in cooking. Nothing beats fresh thyme!

 

[ninnymary]

That just rocks Mary, wish I had someone to share my garden with like that. Does he use it as a sprinkle or in a marinade?

I could see myself using it as a fresh sprinkle for my own plate now: Who knew thyme was just more than an ornamental ground cover? (all I have ever used it for..., now I have 'idears'...)

He will throw in sprigs into the pan along with garlic (not peeled), olive oil, and butter.

Mary

 

[Pulsegleaner]

I grow a lot of what might be called pseudo-thyme. That is herbs that are not part of the genus Thymus but have flavor profiles similar to thyme.

The big one is Spanish Thyme a.k.a. Plectranthus amboinicus. I use a LOT of that, especially in things like horatiki. The fact it is a succulent means that you can get what it in essence thyme juice, which saves a LOT of marinating time.

I also have played around a little bit with conehead thyme Cordiothymus capitatus but I don't grow that anymore. While probably the strongest thyme flavored plant on Earth (so strong it's almost painful) it is too finicky to grow well (I went through four before I got one to even take for a little while)

There is also cat thyme (Teucium maru) but that isn't for me to eat; it's for the cat (if catnip is kitty dope, cat thyme is kitty crack.)

 

[The Happy Hen]

Hello,

We cook all our steaks with thyme! I guess I shouldn't say we. It's really my chef son. He's the one I grow my herbs for. I love to see him out in the garden picking stuff.

Mary

Hello, nice to meet you! That is really nice!

Hi Kaitlyn, I like thyme in chicken soup and on beef, stew and roast. DW goes for the rosemary on the roasts.

We probably use more basil than any other herb. I like it just fine ... from my perspective. However, my family teases me because I don't really want to eat it. Hey! I like the flavor but ... it's not actually a leafy green, you know. I can't really go pesto.

We also use lots of ginger and cilantro. I'm gonna count my favorite soft drink in that appreciation for ginger ... like the cookies, too. Then cilantro because of the benefits to our versions of Asian and Mexican food. Ginger goes with the Asian, stir-fries and such.

Welcome to the forum!

Steve

Hello,

Yes! I like all of the herbs you listed! Thanks you for the welcome!

Thyme is my absolute favorite herb and use a lot, in almost anything. Fresh thyme is also really nice sprinkled on top of a bowl of chicken or split pea soup just before serving. I have several tubs of English or just plain old winter thyme on the go at all times, these have the best flavor as far as I'm concerned. I grow other varieties but don't use them for cooking. Rosemary runs a close second, followed by Greek oregano, Chives and French tarragon

Annette.

Hello, nice to meet you! That is a really nice thing to use thyme for!

Hi, And welcome~you wana arm wrestle~ I grow it too, it just keeps coming back.

Richard

Hello, Thank you for the welcome, Richard! Arm wrestle? Yes, it is a strong herb!

Thyme is lovely with eggs...scrambles, omelet, quiche. I am finding more ways to use it in cooking. Nothing beats fresh thyme!

He will throw in sprigs into the pan along with garlic (not peeled), olive oil, and butter.

Mary

That is a really nice idea, and yes, nothing beats fresh Thyme! Anything fresh is the goal for my life!

I grow a lot of what might be called pseudo-thyme. That is herbs that are not part of the genus Thymus but have flavor profiles similar to thyme.

The big one is Spanish Thyme a.k.a. Plectranthus amboinicus. I use a LOT of that, especially in things like horatiki. The fact it is a succulent means that you can get what it in essence thyme juice, which saves a LOT of marinating time.

I also have played around a little bit with conehead thyme Cordiothymus capitatus but I don't grow that anymore. While probably the strongest thyme flavored plant on Earth (so strong it's almost painful) it is too finicky to grow well (I went through four before I got one to even take for a little while)

There is also cat thyme (Teucium maru) but that isn't for me to eat; it's for the cat (if catnip is kitty dope, cat thyme is kitty crack.)

I learned a lot! Thanks!

Nice meeting everybody! Thank you for the welcomes and wonderful responses!
Have a lovely evening!

~Kaitlyn