When the Stones sang about time being on their side, I’m sure they didn’t mean “thyme” – that evergreen bushy herb that is loaded with culinary, medicinal and ornamental uses.
But thyme has the ability to help reduce respiratory issues, boost the immune system and help protect against chronic diseases. Use a pinch in soups, in vegetable, fish, lamb, pork or beef dishes – pretty much everything. I like adding it into vegetable dips, and spaghetti and pizza sauces. It’s flavor will enhance whatever you are making.
There are at least 28 varieties of thyme. Some are strictly for groundcover, such as Pink Creeping Thyme (pink dainty flowers), Woolly Thyme (thick carpet of heavy foliage), or Elfin Thyme (low growing with lavender-pink flowers in early summer). With the right amount of sunlight, it can be a filler in rock gardens, and in between pavers or stepping stones.
Thyme is a perennial, so that’s a “win win” situation…and it’s deer resistant.
I am particularly fond of lemon thyme. Not only is it great for cooking, but my neighbor grew mounds of lemon thyme in between the steppingstones leading to his front door. As you approach his front door, you are surrounded by the beauty of lemon thyme’s variegated yellow and green foliage and the wonderful fresh lemon scent. An added plus — he can just open his front door and pluck some to toss into his dinner!
So you see, THYME really is on your side – yes it is!
Sundried Tomato and Artichoke Dip
8 oz. of light whipped cream cheese
1 tablespoon of mayonnaise
3 oz. chopped sundried tomatoes (in oil)
3 oz. chopped artichoke hearts (in oil)
1 tea. basil
1 tea. Regular thyme or lemon thyme
Salt and pepper to taste
2 teas. Lemon juice
Mix everything together and serve with crackers or pita chips.
(don’t like artichokes?? Then leave them out and pump up the sundried tomatos. Don’t like sundried tomatos? Leave them out and substitute 1 oz. of chopped walnuts).