Of the many herbs I have planted over the years, the one that has survived the most winters and continues to thrive is thyme. In other words, it looks as though thyme withstands the test of time. With so much thyme around, this herb tends to make its way into a lot of my cooking. It is great friend to scrambled eggs and omelettes, bushels are placed in any slow-cooked stew, and a few leaves are always chopped and mixed with its garden neighbours rosemary, sage, and lavender as seasoning for marinated meats, especially lamb. As I type this blog, a rack of lamb sits in a rub of these herbs in an olive oil and lemon dressing to be paired later with roast veggies tossed in the marinade and a glass or two of the Moon Cursor Syrah (my absolute favourite BC Syrah - it actually has a thyme-y flavour).
|Cerro Calvario, Bolivia|
|Stations of the Cross at Sunset, Cerro Calvario, Bolivia|
Although I've never acted upon making my own brooms, the visual and olfactory image of the thyme-scented shrine still remains with me eight years later. If there is enough to go around, maybe now is the time to make the most of my thyme.