Talkin' Derby!

The first Saturday in May in the beautiful state of Kentucky - that's Kentucky Derby time! This year, my husband and I didn't host our usual family party. It felt strange. A little sad on one hand, because we love entertaining, but there was a little bit of relief mixed in there, too. Nice to take a break, enjoy the lovely May weather, mix a leisurely Mint Julep or two, and just watch a big horse race together! 

Earlier that the morning, we walked up to our neighborhood farmer's market and got some lovely, fresh, local food for supper - beef bratwurst for the grill, asparagus and strawberries and lovely first-of-the-season heirloom tomatoes. DearHubby gave me the green light to go on and make my Mom's version of  "Derby Pie" for dessert. So, a great Derby Day! Quiet, but great - one of the horses DH drew for me from the Derby pool at work WON, even! Twenty bucks for me - or maybe 10 for me and 10 for him, for being such a sweetheart. :)


So! On last Monday's radio show, I talked about my "dream Derby menu". In other words, if I had unlimited time, unlimited budget, unlimited help (and unlimited calories!), what would I serve for a Derby party? I also made it a requirement to only use recipes I already have on hand - no googling!


And here's what we'll do... in the interest of time and space, I picked the three "Really Derby" recipes from the bunch to post here - if you'd like any others, please feel free to send me an email at kythymer@yahoo.com . I'll be more than happy to share!


And here's what I ended up with:


Beverages:
*Mint Juleps*
Minted Homemade Lemonade
Iced Tea


Appetizers:
Kentucky Bourbon Spread
Derby Cheese Torte
Peppered Shrimp Cheesecake Spread 
Baked Brie with Apricot Preserves
Crackers and fresh fruit, especially strawberries
Fresh veggie tray with Ranch dip


Salad:
Mom's Strawberry-Feta Cheese Salad


Main Course:
Roasted beef tenderloin on butter buns 
*Henry Bain Sauce*
Country ham sandwiches on Orange Marmalade Biscuits


Side Dishes:
Asparagus with Mimosa Topping (from USA Today)
Mom's Cheese Grits Casserole


Dessert:
Derby Pie ( http://www.derbypie.com/ ), OR
*my Mom's recipe for A Pecan Pie with Chocolate and Bourbon, Named for A Famous Horse Race*
Pet's Bourbon Balls
Lemon Charlotte Russe with fresh raspberries


And... The Recipes:

Mint Juleps

 (Recipe from The Courier-Journal newspaper, with my comments added.)

Crushed Ice

2 Jiggers Bourbon

1 Jigger Minted Simple Syrup (Recipe Follows)

Fresh Mint Sprig

Fill a julep cup or glass full of crushed ice.  Pour bourbon and syrup over the ice. Stir. Stick a fresh sprig of mint in the top of the cup and serve. 

Makes one very potent serving.

(The tradition is to serve with a straw, cutting the straw short so that the drinker’s nose is close to the mint sprig – adds to the Total Experience!)

To make more juleps: Combine 1 pint bourbon and ½ pint minted simple. Chill in the refrigerator overnight or until needed. Fill the julep cups with crushed ice. Pour in the bourbon-mint mixture, add mint and straw. Serve immediately. Makes about 5 juleps.

Simple Syrup

1 cup cold water

2 cups sugar

6 mint sprigs (Or much more, to taste – I loosely pack as much as I can into the pan.)

Boil the sugar and water for 5 minutes. (* Start the timer when you turn on the heat.  Around 5 minutes, test with a candy thermometer – at 210 degrees, it should be perfect!)  Cool . Add the mint leaves. Let syrup “brew” overnight or for 12 hours. Stir the syrup a couple of times and strain through a fine sieve or cheesecloth to remove mint.

Makes ½ pint.

Recipe can be doubled.

If using your own mint, pick it on a dry morning , after the dew has dried but before the sun is full on it.  Rinse lightly and pat dry.  To store unused fresh mint, place stems in a jar of water (like a flower bouquet) and cover the tops with a perforated plastic “veggie” bag.  Place in refrigerator.  If keeping for a long time, remove the lower leaves before placing stems in water.

Mint Syrup is also great in iced tea, or for making lemonade!

Henry Bain Sauce

Developed by Henry Bain, a waiter at Louisville's Pendennis Club, this sauce is Absolutely Necessary when serving sliced beef tenderloin on Camelot buns (or other little buttery buns).  It’s also great on hamburgers, chicken, or anywhere else you’d use steak sauce. 

Note: The Pickled Walnuts are optional and very expensive, but can usually be found at Burger’s market on Grinstead Drive in Louisville, Kentucky. Nice folks there, too.  ;)

½ bottle Tabasco sauce (that's the small bottle - use the whole thing if you like it hot)

1 bottle Major Gray’s Chutney (17 oz)

1 bottle pickled walnuts, drained

1 bottle Lea & Perrin’s Worcestershire (10 oz)

2 bottles chili sauce (12 oz each)

2 bottles ketchup (14 oz each; 2 ½ cups total)

2 bottles A-1 Steak Sauce (10 oz each)

Combine Tabasco, chutney, and whole walnuts in a blender, until smooth.  Wash bottles, and use to re-bottle the sauce if desired.  Makes enough to last the average family for about a decade.  (It keeps very well in the refrigerator, but the idea is to give lots away!)  

A Pecan Pie with Chocolate and Bourbon, Named for A Famous Horse Race.

From Mother

There is a pie called "Derby Pie", that is made by one specific business with one specific recipe... and the name is copyrighted to the hilt. So, I'd either purchase their pie - which is excellent - or I'd make my Mom's version, which is a little different. ;)

¼ cup butter

1 cup sugar

3 beaten eggs

¼ tsp. salt

¼ tsp. vanilla

¾ cup light corn syrup

2 Tbl. bourbon

½ cup chocolate chips

½ cup chopped pecans

Unbaked pie shell

Preheat oven to 375 degrees.  Cream butter, gradually adding sugar.  Stir in remaining ingredients. Turn into pie shell; cover edges of crust with strips of foil. Bake for 40-50 minutes; reheat to serve. 

Pie can stay out of the fridge, well-covered, for a day or two, but I like to refrigerate it once it's been cut. It's great warmed up in the microwave with a scoop of vanilla ice cream or some real whipped cream.

So, here you have the start of a real Kentucky Derby "Do"! And please do feel free to e-mail me for other recipes. I love sharing!

Next up... Roses! And a non-food recipe or two, to pamper the outside of yourself. 

:D - J.

Oh, Hail.

View out the back kitchen door.

Ah, the joys of springtime. Saturday evening, April 28 2012, about 8PM. The very beginning of Kentucky Derby week, when everyone has their homes and gardens spiffed up and ready for "showtime"...
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It should still be light outside, by the way.
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And there should not be balls of ice falling from the sky.
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Just sayin'.

View out the front door. 

It sounded like golf balls on the roof... and we were worried that we'd lose a window or two on the West side of the house (luckily, they held).


Both our vehicles are now sporting dimples... and we'll be having a roof inspection done, just in case.
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In the garden, peonies and iris took the worst hit; luckily, they have more buds yet to open. The pale-blue clusters of Blue Star (Amsonia) blooms are just shattered. All through the neighborhood, it looks like the beginning of fall - leaves all over the yards - except that the fallen leaves are all green.


Our  neighbor across the street used his leaf-blower to clear all his leaves INTO the street, just like he does every fall. Passing cars blow them into everyone else's yard. 
What a sweetheart. ;)

Some of the bigger hailstones. Yes, these are single hailstones.

Only one thing to say... Oh, Hail. 

Grab the pruners, Say Calm And Carry On! 

Coolin' it!

Spearmint 'Kentucky Colonel'

Mint has been prized for centuries for its flavor, its fresh aroma, and its many uses. It comes in all kinds of flavors, from upright Spearmint and Peppermint to green-and-white variegated Pineapple Mint, trailing dark-stemmed Sweet Black Peppermint, miniature-leaved Pennyroyal... and the list goes on and on!
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Its genus name, Mentha, is thought to come from Greek mythology. A nymph named Minthe was turned into a plant by the jealous wife of the god Hades - to soften the blow a little, Hades gave Minthe her lovely scent. Since then, mint has been collected as a tithe by the Pharisees, strewn on floors of synagogues and churches, came to symbolize hospitality, and used in cooking, cosmetics, cold remedies, bathing, medicines... is there anywhere these little plants don't pop up?
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Mint Julep and Minted Lemonade on the front porch!

That goes for the garden, too - once you have mint, is there anywhere it won't go?! Mints of any sort can be unbelievably invasive. I remember planting Pennyroyal one year, just for kicks. I bought three little three-inch-square pots of it... and by the end of the summer, I filled a trash can and a half when I tried to rip out the results! It's a lovely little plant, low ground cover, nice scent - just not where I had planted it. Lesson learned: Research before you plant. Especially if it's a mint!
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If you don't want to be constantly riding herd on these little lovelies, the best place to plant them is in pots. They like a somewhat moist soil, and can take full sun or part shade. Or anything, really. Mint also loves to be harvested - if you cut it down to the ground once or twice a season, it'll usually bounce back with lush re-growth. Two ways to preserve your mint harvest are drying and making it into a syrup. 
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As with just about any herb, pick your mint it on a dry morning , after the dew has dried but before the sun is full on it.  Rinse lightly and pat dry.  To store unused fresh mint, place stems in a jar of water (like a flower bouquet) and cover the tops with a perforated plastic “veggie” bag.  Place in refrigerator.  If keeping for more than a day or so, remove the lower leaves before placing stems in water.
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The purist's way to dry mint (and other herbs): Gather the whole stems into bunches and secure with a rubber band. The stem-end of each bunch should be about as big around as a pencil. Hang the bunches somewhere with good air circulation, preferably dark and with a moderate temperature. When the leaves are dry enough to shatter, strip them gently from the stems and store in a tightly-lidded glass jar, away from heat and light.
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The non-purist's way: Cut it down, spread it out on paper towels, let it dry. Put the completely-dried leaves and/or stems in a ziploc baggie and stick it in the cupboard. (Guess which method I use?) If you said "Both"... you'd be correct. ;) Either way, be sure to label it! Different varieties of dried mints can look an awful lot alike. 
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A cup of tea, a little fresh mint, and Spearmint Syrup

At the time of writing, I have only two mints on hand: a Spearmint cultivar called "Kentucky Colonel", and Candy Mint, which is a dark-stemmed, trailing peppermint with a sweet scent - makes a fabulous peppermint tea!  I usually make the spearmint into syrup, and dry the peppermint. 

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Speaking of syrup...

I think it's time for a few recipes, yes?

MINTED SIMPLE SYRUP 
This syrup keeps a very long time (six months to a year) in the refrigerator, and is great in hot or iced tea, lemonade, and *ahem* alcoholic drinks like the Mint Julep and Mojito. You can also make syrup with other herbs - Lavender, Rosemary, or whatever else sounds interesting.

1 cup (8 oz.) cold water 

2 cups sugar 

6 mint sprigs (Or much more, to taste - I usually put in as much mint as the syrup will cover.)

Boil the sugar and water for 5 minutes. (Start the timer when you turn on the heat.  Around 5 minutes, test with a candy thermometer – at 210 degrees, it should be perfect!)  Cool to room temperature. Add the mint leaves, cover, and  let syrup “brew” overnight or for 12 hours. Stir the syrup a couple of times and strain through a fine sieve or cheesecloth to remove mint. Makes ½ pint. (about 8 ounces)  Recipe can be doubled. 


(Technical note: The funky spacing in this recipe is all Blogger's idea. What shows in my "editing" page looks exactly like all the other recipes. *shrugs* ) 

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Since Mint Juleps are a Kentucky Derby classic, I'm saving that recipe for the next post. But here's a yummy twist on home-made lemonade:

HERBAL LEMONADE

1/2 to 1 cup (4 to 8 oz.) herb syrup, to taste                                             

Dash of salt

3 cups (24 oz.) water

2/3 cup (about 5 to 5.5 oz.) freshly squeezed lemon juice

Mix all ingredients; chill and serve over ice.   Garnish with a fresh sprig of whichever herb you used to make the syrup.

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ORANGE MINT NUT BREAD

Adapted by Jules

This is a tasty little bread, with a fresh twist of mint. 

 2 ½ cups flour

½ cup packed brown sugar

½ cup white sugar

3 ½ tsp. baking powder

3 Tbl. oil

1 egg

1 cup chopped pecans

1 cup chopped fresh mint leaves

3/4 cup orange juice

1 Tbl. freshly grated orange zest

¾ cup milk

Orange Glaze (recipe follows)

Grease one large or two smaller loaf pans. Preheat oven to 350F. Mix the flour, sugar, and baking powder in a large mixing bowl. Whisk together the milk, juice, zest, oil, and egg. Blend the mixtures together, then add walnuts and mint.  Pour into loaf pan(s) and bake for 50 to 60 minutes. While still warm, pour glaze over bread. 

Orange Glaze:

2 Tbl. orange juice

½ cup powdered sugar

1 tsp. freshly grated orange zest 

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Mix all glaze ingredients until smooth.

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And who says mint is just for food? Here's a really refreshing treat for your feet.  Dried alfalfa can usually be found at health food or herb stores, or at one of the herb company links listed in the right column on this page.

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ALFALFA MINT FOOTBATH

From The Herb Companion magazine

Combined with cooling herbs such as mint and thyme, alfalfa makes an energizing footbath.  This soak, followed by a simple foot massage using a natural oil such as grapeseed or sunflower, will do wonders for tired, overworked feet.

2 Tbl. dried alfalfa

1 Tbl. dried mint leaves

1 Tbl. dried thyme leaves

1 gallon hot water

2 Tbl. Epsom Salts

Grapeseed or sunflower oil

Place the dried or fresh herbs inside a tea ball or square of cheesecloth.  Fill a large basin with hot water and pour in the Epsom salts.  Float the herbal bundle in the water and let it steep until the water is cool enough for your feet.  Soak your feet in the fragrant water for 15 to 20 minutes.  Pat the skin dry and massage one of the natural oils listed above into your feet.  Makes enough for one footbath.

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I know this barely scratches the surface of all we can do with mint - the hardest part is knowing where to stop! I encourage you to experiment with it - if you plant mint, you'll probably have plenty to work with. Enjoy! ;)

Scented Geraniums!

'True Rose' Geranium is one of my very very favorite plants, ever. Anywhere. It's not because it's necessary in the kitchen - it's not!  Nor is it necessary in the garden. Nor is it even a geranium, really... 

I love it because it's just. so. awesome. The lovely, fingered leaves have a fragrance that actually out-fragrances a real rose. In fact, rose geranium oil is a standard substitute for (much more expensive!) essential oil of rose in any number of fragrance products. Easy to grow, easy to propagate, easy to winter over inside the house, rose geraniums don't have a lot of pest or disease issues. The flowers and leaves are edible, and Rose Geranium jelly, syrup, sugar, and pound cake are simply To Die For. If you enjoy hosting garden parties, tea parties, or other events where you want to serve something feminine, elegant, and a little bit unusual, look to the Rose Geranium. 

As I said, these plants are not true Geraniums. That genus name applies to a group of pretty, flowering perennials who don't really have much of any scent to them at all. The Scented Geraniums are actually Pelargoniums - like the common annual "porch geranium" that gives us so much color in summertime planters. They are native to southern Africa, and came into popularity during Victorian times. As the story goes, Victorian ladies used to keep large pots of scented geraniums in the house and garden, positioned right where their long skirts would sweep against the leaves and gently scent both their dresses and the air around them. 

 And did I mention that the leaves smell like roses? Seriously.

There are plenty of other scents, too - I took a quick look out at www.thienemans.com and found no fewer than 24 different varieties on their website, including Frensham Lemon, Lime, Orange, Nutmeg, Peppermint, Chocolate Mint, Apricot, and Gooseberry! Then there are varieties like Fair Ellen, Mabel Gray, Lady Grey Plymouth, Pink Champagne, Sweet Miriam, Charity... and Citrosa, which has a citronella-rose scent. Boggles the mind. I want one of each! (And the space to keep them... ;-P )

So - time for pictures! With the exception of the cake pictured below, all were taken out at Thieneman's Herbs and Perennials in early March of 2012. 

First, here's a Rose Geranium pound cake, served at a plant-swap party we hosted a few years back. If you'd like to make your own, you can find the full recipe back in one of my first posts on this blog. ("Herbal Tea, Anyone?" from 2/6/12.) This is how I most often use my Rose Geranium leaves and flowers - I place the flattened and oiled leaves in the bottom of a greased & flowered Bundt pan, then spoon my favorite vanilla pound cake (or other cake) batter in on top of them. As the cake bakes, the leaves infuse it with a subtle rose taste. 

These leaves are from a 'True Rose' plant, and the flowers are from some other type -

 I don't remember which one at this point. I put a small glass of water in the center hole of the cake, to hold the flowers.

Here's the lovely, variegated 'Lady Grey Plymouth'. Imagine her as accent foliage in a planter of annuals... 

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Peppermint! The leaves on this variety are large and fuzzy, with a good sharp peppermint scent.

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Pungent 'Nutmeg' has small leaves that are a little more waxy, with a spicy scent and loose sprays of white flowers on pinkish stems.

One of my favorites is 'Charity'. She's a lovely, lime-and-green variegated lady. I'm not sure if I've ever noticed her blooming, but the leaves make her a stand-alone beauty. I've got a pot of  'Charity' in my upstairs window at this very moment, happily waiting till it's warm enough to live outside for the summer.

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 'Fair Ellen'. Pretty pink flowers, and an interesting splotch of brown in the center of each leaf - nice on her own, or in a planter with other annuals.

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'Frensham Lemon' cuttings, ready to be transplanted... This baby has a great lemon scent and would go well with lemon pound cake batter!  'Mabel Gray' is another lemon variety - she has flatter leaves, and the scent of lemon-oil furniture polish. (And I mean that in a GOOD way.)

'Snowflake Rose' actually seems to gain more "snow" as the summer goes on! The new leaves come out more and more streaked and speckled with creamy white, with the occasional pure-white one. I had these in a planter with Abutilons last year, and loved the look. Before frost, I took cuttings to keep inside for the winter - they did really well in my East-facing breakfast room window.

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Lovely 'Sweet Miriam' has showier flowers than some varieties. Very nice in the center of that Rose Geranium poundcake!
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Speaking of cake... there are a few other uses for scented geraniums, both culinary and household! You can dry the leaves for potpourri, and the scent lasts a decent amount of time. You can use them in herbal carpet-deodorizer recipes as well (That's an upcoming post!).

You can also use them to make flavored sugar, which is great in tea or in baking. Just pick some of the most perfect leaves, gently wash and dry them, and let them sit out on a paper towel over night. Put a couple of inches of sugar in a clean jar, then a layer of leaves, then more sugar, more leaves, continuing the layers until the jar is full. Store tightly lidded in a dark place for two weeks or longer, then enjoy! 

A couple of other recipes to try:

Scented Geranium Syrup 

1 cup sugar 

1 cup water
1/2 to 1 cup scented geranium leaves, gently washed and coarsely chopped

Mix sugar and water in a saucepan, stirring until it comes to a boil over high heat. Reduce heat and simmer for about 10 minutes, until it thickens. Remove pan from heat, add leaves and cover. Steep for one hour, then strain out the leaves. Keep covered in the refrigerator for up to two weeks. 

Use over pancakes, waffles, or French toast, in drink recipes, or freeze as a sorbet.  I'm thinking about trying homemade rose-scented lemonade, myself!

Rose Geranium Jelly

From A Taste of Herbs, a cookbook by the Kentuckiana Herb Society

1 cup rose geranium leaves

3 cups boiling water

1 box Sure-Jell pectin powder

4 cups sugar

Red food coloring

Steep leaves in boiling water for 15 minutes; strain. Place 3 cups of the liquid in a kettle with pectin powder. Bring mixture to a boil; add sugar and boil for 1 minute. If desired, add a few drops of red food coloring. Skim and pour into sterilized jars; seal according to jar manufacturer’s instructions. 

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Whew, that's a bunch of information - the main thing to remember is to enjoy your geraniums!

Talk to y'all next week - have fun!       - Jules

Which Herb, What Food?

All righty! Another show, in the can (as they used to say, when video was shot on film and there actually WAS a can that you put it in when it was finished)...

I realized just after logging out that I never shared the link to the great little document I mentioned. It's from the Cooperative Extension Office at the University of Delaware, and can be found right here:

http://ag.udel.edu/extension/fnutri/pdf/CookingGuide/fnf-13.pdf 

It gives a nice, concise list of which herbs go with what food. Bonus on page two: some good herbal blends, and instructions/recipes for making your own herb butter and vinegars. Nice!

Speaking of butter, here's a little that I made myself, with thyme and parsley on the side. It's actually very very easy to make your own lovely, creamy, organic butter to mix with your fresh herbs...Hmm... I think I feel a new show topic coming on! 

(If you have kids, you really should try doing this with them - IT'S SO COOL. Like magic, seriously. It makes me wish I'd had kids just so I could homeschool them and show them how to make butter.  :D )

I've also found links for the recipes I mentioned - Since they're not mine, I'm going to send you to other websites instead of copying the recipes here. Only fair, right?

Mediterranean Veggie Dip, from Better Homes & Gardens:

http://www.bhg.com/recipe/appetizers-snacks/mediterranean-veggie-dip/

The Herbfarm's Green Goddess Dip:

Increase the lemon juice to 1/4 cup, and add 2 more anchovy filets, and you have the dressing recipe!

http://www.food.com/recipe/herbfarm-green-goddess-dip-110895

Ina Garten's Rosemary Roasted Cashews:

oh lordy do I love these.

http://www.foodnetwork.com/recipes/ina-garten/rosemary-roasted-cashews-recipe/index.html

And finally, what's for lunch (just as soon as I post this):

• Spaghetti, fettuccine, or angel hair pasta, cooked al dente
• Extra virgin olive oil, good quality
• Fresh basil ribbons, or crushed dried basil - home-grown, preferably
• Freshly grated Parmesan cheese (if you use the "green can" stuff, I shall come haunt you)
• Sea salt and freshly ground black pepper
• Optional: a very little bit of sour cream

Drain the pasta, put in a bowl with a splash of the oil. Toss with the basil, Parmesan, salt and pepper. Stop there if you'd rather, or add a little dollop of sour cream, and work it into the pasta as you yum your way through it. 

Whoa - pasta water is boiling  - Talk to you next week... ;-)

we interrupt this springtime...

So... on Friday it was 74 degrees (F) and tornadoes left, right, above, and below.




< -------- By Sunday night... what the heck?!













And Monday Morning....



This is my little back yard. Sheesh.












I'm thinking about 1 1/2 to 2 inches, right? (Look at how thick it is on the patio table!)

















Mini-daffodil, peeking out of a clump of snow under the azalea...

Bright spot! At leas the sky is blue - and temps will be in the high 50's tomorrow!

(Another "What the HECK?!)

So goes gardening life in the Ohio Valley in March! At least the crows had a little fun today. ;-)

It's A Matter of Thyme

Thyme is one of my all-around favorite cooking herbs. But - there's a lot more to this lovely little plant than sprinkling it over your chicken, oh yes indeed! The genus Thymus offers us an amazing variety, from shrubby to creeping and from wonderfully fragrant to beautifully ornamental.

Along with its usefulness, Thyme also has a message for us! According to Kathleen Gips in her book Flora's Dictionary: The Victorian Language of Herbs and Flowers, Thyme's meaning in a bouquet is "Thriftiness, Happiness, Courage". And Lemon Thyme says "My time with you is a pleasure"! The species name Thymus might derive from the Greek thymon, meaning "courage".

So, just now, I gathered my courage and sat down with pen and paper... and came up with twenty-one different types of thyme without even heating up a brain cell: Common, French, Orange Balsam, Lemon, Lemon Variegated, Lime, Yellow Transparent, Elfin, Pink Ripple, Pink Chintz, English Wedgwood, Caraway, Hop-Headed, Thracicus, Ibukiensis, Red Creeping, Doone Valley, Longwood, Golden, Wooly, Silver...  and the list goes on and on from there!

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Here's a lovely grouping, planted in a large, handmade hypertufa trough. The little variegated one in center front is 'Doone Valley' - I neglected to write down the rest! 

(Might pop those names in later, if I think to go back to the greenhouses and take a peek.)

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Is it any wonder that Thyme was thought to enable one to see fairies? I can just imagine them peeking through the tiny branches to take a look in return.

In general, thymes like a well-drained soil, full sun, and not too much water. In my garden, I fertilize thyme only if I'm growing it in a pot. Bloom colors range from white to pink, lavender, and near-red. 

And this miniature "tree" is actually a hop-headed thyme. It looks like a bonsai, but actually achieves this look without the years of pruning and shaping. Love it with the succulents around it - and they all like similar conditions (dry, well-drained).

Wouldn't you love to hang a tiny swing from the lowest branch... ;-)

 A lush little "Ibukiensis" thyme - this variety has lovely pinkish blooms in the summertime. 

The one thing that this photo can't convey is the soft, cushiony feel of this plant. After I photographed it, I just ran my hand over it and smiled.

Rock gardens are ideal for these lovelies, and they are just gorgeous when tumbling over the edge of a stone wall.There are quite a few low-growing types that work well in pathways or between stepping stones, too. "Red Creeping" is a reasonably-tough favorite for paths, and the dainty leaves of 'Elfin', 'Pink Chintz', and fuzzy little Wooly Thyme are precious in lower-traffic areas.

Culinary Thymes

For most culinary uses, I usually like either Common thyme (Thymus vulgaris) or French thyme (T. vulgaris spp.).

For a little flavor twist there's Lemon thyme, which comes in both green-leaved (picture to the right) and  gold-and-green variegated forms.

So. We have a bunch of culinary thyme on our hands... what next? Thyme pairs well with many types of food. I especially love it with lighter-flavored meats (fish, chicken, pork), eggs, vinaigrette-type salad dressings, and lots of different vegetables (dried beans, corn, potatoes, and tomatoes for sure). It also goes well with citrus flavors, and believe it or not, in sugar cookies!

Lemon Thyme Vinaigrette

From Herbs: Cultivating & Cuisine by Carol Asher, ISBN 913383759 

1 tsp. Dijon mustard

¼ cup fresh lemon juice

½ tsp. kosher salt

¼ tsp. freshly ground pepper

½ cup extra-virgin olive oil

¼ cup fresh lemon thyme leaves, chopped*

Whisk mustard, lemon juice, salt, and pepper together. Whisking constantly, slowly drizzle in the olive oil. Add thyme. Makes about ¾ cup.

*note from Jules: regular thyme works fine, too.

Jules' Poultry Seasoning

4 tsp sage

2 tsp thyme

2 tsp rosemary

1 tsp basil

1 tsp oregano

Grind all herbs to a powder.  Store in a tightly closed container, in a cool, dark place. For every-day use, I blend 1/4 to 1/2 tsp of the mix with 2-3 tablespoons of olive oil, brush over chicken or fish, and bake. In fact, that's what's going on some bone-in chicken for supper tonight! ;-)

Fish Baked with Thyme-Scented Mushrooms
From The Courier-Journal newspaper
1 pound sliced mushrooms (a mix of fresh mushrooms is good)
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon (freshly ground) black pepper
¼ teaspoon crushed red pepper flakes
½ teaspoon dried thyme
1 clove garlic, minced
1 pound tilapia fillets, or other firm-fleshed fish


Heat oven to 400 degrees. Spread mushrooms over a wide, shallow baking sheet. Drizzle with 2 tablespoons olive oil. Sprinkle with ½ teaspoon salt, peppers, thyme and garlic. Stir to distribute evenly. Bake for 10 minutes.
Remove pan from oven, stir mushrooms; push them away from center. Place fish in the middle. Turn the fillets over, drizzle with remaining tablespoon of oil. Sprinkle with remaining ½ teaspoon salt. Bake 15 minutes, or until fish is cooked through. Serve with wilted spinach and garlic toast (or wild rice mix).
Serves 4. 

Thyme-Lemon Cookies

Recipe appeared in SUNSET magazine, credited to Janet Moore, Beulah, CO

1 cup (1/2 lb.) butter
1 3/4 cups sugar, divided
2 large eggs
2 3/4 cups all-purpose flour
2 tsp. baking powder

2 tsp. dry thyme leaves
1 Tbl. grated lemon peel

Combine butter and 1 ½ cups sugar; beat until thoroughly blended.  Beat in eggs until smooth.  Add flour, baking powder, thyme, and lemon peel; mix well. Chill dough for 1 hour. Put remaining 1/4 cup sugar into a small bowl.  Shape spoonfuls of dough into balls; drop into sugar & roll to coat.  Place 1 inch apart on ungreased 12x15" sheet.  Bake at 375° 12 to 15 minutes.  Makes about 5 dozen cookies.

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Hopefully these give you a few reasons to get some thyme on YOUR hands - Thanks for reading, and a heartfelt bouquet of Lemon Thyme to you - my time with you certainly is a pleasure!

- Jules

(And a big "THANK YOU" to Thieneman's Herbs and Perennials, for allowing me to play for a while in their sandbox and photograph their beautiful plants.)