Great Dinner for Any Night or Any Occasion

 A few months back, I was looking for something to do with white beans. I use white beans when I make my Mom & Dad's Bean Soup/Ham Bone Soup, yet I rarely use them otherwise. No particular reason for this, just that the Bean Soup recipe is the only one I had growing up that used white beans. 

White Beans with Bacon & Thyme

Wandering around the internet in search of ideas, I came on one that sounded promising, called White Beans with Bacon and Herbs on "Jo Cooks." I printed it off, then started to plan what I would do differently. Not that there was anything wrong with how the recipe sounded, as is. Just that I always tinker. Even with my own recipes, I go back and just have to do something different. Maybe I don't have some ingredients and have to substitute. Maybe I just have a hankering for something different than the original flavor profile. Whatever it is, I just seem to have a need to change things.

For starters, I had started cooking a pound of beans from scratch earlier in the day. I tucked in a couple of bay leaves while the beans cooked. Once I found this recipe, I realized that it sounded splendid with the fresh herbs, but I didn't have any! I did, however, have some pesto in the fridge, from my latest batch, and opted to use some of that for flavors instead. I only buy thick-sliced bacon, so I lowered the amount of bacon to 4 slices. There were no onions in the original recipe, so I caramelized a chopped onion, then added in 4 fresh minced cloves of garlic to the mix. I needed more salt, since I was using fresh cooked beans. I always cook my beans or lentils with no salt at all so they cook a bit more quickly, more tender. I add salt once they are already tender.  And that was my plan.

The beans came out so amazingly flavorful. Oh my! And I never once thought of taking photos.

Pork Tenderloin with Italian Flavors

So a couple of weeks back, I wanted to repeat this recipe, since it was so very tasty. And then I wondered what to pair with them as a main course? If it was just me in the house, I would have had a salad alongside these scrumptious beans and called it a night. My husband, however, would not be so easily placated. I got out some pork tenderloin and started thinking about what to do with that. 

As it turned out, I created a mix of "Italian" flavors, rubbed the mixture all over the tenderloins and baked them. The mixture is somewhat akin to what I do for things like steaks or lamb chops; a green mixture of garlic, rosemary, olive oil, pepper, salt, and other things that may differ depending on the meat involved. Since this was pork, I used sage and fennel. My preference would have been fresh sage, but again, I had none on hand. Oh, how I do miss having my own herb garden! The whole thing came out so good we both spent the entire meal moaning in pleasure.

White Beans with Bacon and Thyme

Serves 10 or more

White Beans with Bacon & Thyme

1 pound white dried beans, soaked overnight (OR - Pour boiling water over them and let set for one hour)
2 bay leaves
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4 slices thick-sliced bacon, cut in 1/4" bits
2 tablespoons reserved bacon fat from pan
1 large onion, chopped
1 1/2 teaspoons salt, or to taste
4 fresh cloves garlic, minced finely
3 tablespoons fresh thyme leaves (no stems)
1 - 3 tablespoons fresh basil pesto
2 tablespoons red wine vinegar

If soaking beans overnight, in the morning, drain, then place beans in a large pot with tight fitting lid. Cover the beans with water by at least 1 inch above beans, add in the bay leaves, bring to boil, cover, reduce heat to a simmer and let cook for 2 to 3 hours, or until tender, but not mushy.

ALTERNATELY: If, like me, you don't remember to soak overnight, in the morning place the beans in a large bowl and cover with boiling water. Soak then 1 hour, drain, place beans in pot and cover with water by an inch, add the bay leaves and cook 2 to 3 hours, until tender but not mushy.

Once beans are nearly ready, remove lid and let the liquid cook down until there is only about 1 1/2 to 2 cups of liquid left. Leave on very low heat to keep warm.

In a skillet, fry the bacon to your desired doneness. Remove the bacon to paper toweling and reserve about 2 tablespoons of bacon drippings in the pan. Add in the onion with the salt and cook, stirring occasionally at first, then nearly constantly once they start to go golden. Continue cooking and stirring until they are deep golden brown and add in the garlic, cooking another 3 to 5 minutes, until the raw garlic smell is gone. Add in the thyme leaves, pesto and red wine vinegar and stir, then pour all this mixture into the beans and mix well. Cover and let flavors meld for at least 15 minutes before serving.

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For this next dish, use the pork tenderloins and not pork loin. Tenderloins are far thinner and will cook more quickly. Pork loins are a thicker cut and will be less tender.

Pork Tenderloin with Italian Flavors

Serves 4 to 6

Pork Tenderloin with Italian Flavors

2 pork tenderloins, about 1.25 pounds each
4 cloves fresh garlic, smashed and minced
2 teaspoons fresh thyme leaves, minced finely
2 teaspoons dried sage leaves, crumbled (or use fresh sage and mince, measuring out at least 1 tablespoon)
1 teaspoon fennel seeds, crushed
1/2 teaspoon dried rosemary leaves, minced, OR use 2 - 3 teaspoons fresh rosemary leaves, minced
1 to 1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil

Trim the tenderloins of fat and silverskin. Set aside.

Mix all the remaining ingredients together and rub the mixture over the meat, coating all sides. Set the tenderloins in their coating into a zip top bag or into a container with lid and set aside for at least a half hour, though overnight in the fridge would be best.

Preheat oven to 400 degrees and set the tenderloins on a rack in a foil lined rimmed baking sheet. Pour some water into the baking sheet, otherwise the drippings will cause a LOT of smoke. Roast the tenderloins for about 50 to 55 minutes, or to an internal temperature of at least 165. Remove from oven and tent with foil for 10 to 15 minutes before slicing - across the grain and on a diagonal.

My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Magnificent Appetizer for a Formal Dinner

Birthday Dinner Menu

This past weekend was my son's 47th birthday, and as usual I made a dinner. It was a fancier type of dinner, with a lovely table setting, three kinds of wine and four courses. And a menu, shown here. 

My son loves fine food, as do I, along with loving to make it. It is a true labor of love, at times, to put together this type of meal, but once it is done and we are enjoying, and everything tastes SO GOOD, then it truly doesn't matter how long it took to prepare, or how many backaches went into the mix. We all enjoyed the meal, which thankfully all turned out great.

My idea for the savory cheesecake tarts I made as part of the appetizer were based on the recipe for little individual Savory Brie & Rosemary Cheesecakes. I made the original recipe in mini cheesecake pans, but for our birthday dinner I wanted something a little bigger than "mini," plus I wanted them in a different shape configuration; wider and less tall. I have some 3½-inch diameter metal rings, originally bought for making English muffins, but to date, I still haven't made any that way! I have used the rings to make buns, keeping them in shape while they bake. This time it seemed they would be the ideal size for my appetizer cheesecakes. 

Rosemary, Brie & Goat Cheese Tarts with Balsamic Roasted Root Vegetables

One thing I had trouble with was the crust. When I made the original recipe, I used all-purpose flour. This time I wanted to try out a gluten free option and something did not work quite properly. I had to add, and revise as I went along. My suggestion would be to use the original recipe, cut in half.

As for the filling for these savory cheesecakes, I altered the original recipe by using Brie, Chevre and cream cheeses, with some Greek yogurt instead of sour cream. This worked out just amazingly good. To top off these appetizers, I made some Oven Roasted Root Vegetables, making about half the amount, more or less. To make them work with the smaller size of Cheesecake, I cut all the vegetable pieces into ¼-inch cubes. The shallots were cut into chunks about the same size as the golden beet, butternut squash, parsnip, and red bell pepper (not a root veg, but added for color). In keeping with the rosemary theme, I added some rosemary to the original balsamic mixture.

Rosemary, Brie & Goat Cheese Tarts with Balsamic Roasted Root Vegetables

Topped off with a rosemary sprig and a large caper berry, these were not only gorgeous, but they tasted as good as they looked. I served a NV Mionetto Prosecco Extra Dry, which paired wonderfully.

The crusts can be made ahead, formed and frozen. The cheesecakes can be made and baked 1 to 2 days ahead with no perceptible deterioration in quality.

Rosemary, Brie & Goat Cheese Tarts

Serves 6

CRUST:

5 tablespoons unsalted butter
⅓ cup almond meal
½ cup +2 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon cracked black pepper
1 teaspoon finely minced fresh rosemary

Cut all ingredients together, form into a ball, wrap and chill for 30 minutes.

Roll out the dough to slightly under a quarter-inch thickness. Whatever size diameter container you will use for baking the cheesecakes is the size you will need to cut out the tart bases. I used 3½-inch rings with no bottoms, using the ring to cut out the base. Set them onto a parchment lined tray or baking sheet and freeze until quite firm, covered well if leaving for more than an hour.

When ready to bake, set the same rings or the tart shells onto a parchment lined baking sheet. Cut pieces of parchment that will line the wall of the ring and extend a bit above the top of the ring. Set the frozen crust inside the parchment. Bake in a preheated 350 degree oven for about 12 to 13 minutes, or until set and just starting to turn golden. Set aside to cool slightly. Leave oven on.

CHEESECAKE FILLING:
6 ounces Brie cheese, at room temperature
4 ounces cream cheese, at room temperature
4 ounces Chevre cheese, at room temperature
4 ounces plain Greek yogurt
½ teaspoon sugar
2 pinches salt
1 egg plus 2 egg yolks
1 teaspoon finely minced fresh rosemary
Pinch Aleppo pepper or other chili flakes, optional
½ teaspoon coarsely cracked black pepper

Most small Brie rounds come in 8-ounce packages. I remove much of the outer coating of the Brie, leaving about 6 ounces, after trimming.

Using a hand mixer on low speed, beat together the Brie, Chevre, cream cheese and yogurt, just to combine. Add in the sugar, salt, rosemary Aleppo pepper and black pepper, then add in the eggs and yolks. Again, beat on low speed, for as little time as possible, just to make sure all ingredients are properly distributed.

Scoop equal portions of the Brie mixture into the pre-baked tart shells, lined with the parchment. The parchment will allow for easier removal later. Once filled, rap the baking sheet sharply onto a counter surface to eliminate any air bubbles from the filling. Bake the cheese tarts for 20 to 25 minutes, until the cheesecakes are mostly set, with just a tiny bit of jiggle in their centers. Set aside to cool. Once baked and cooled, they can be covered and refrigerated until needed, 1 to 2 days.

When serving, preheat oven to 350, uncover the cheesecakes and set the baking sheet in the oven to warm for about 10 minutes or less. If using the rings with no bottoms, use a spatula to lift the entire cheesecake with its ring onto a plate for serving, then lift off the ring and peel away and discard the parchment, leaving a clean outer edge. Top with any garnish desired, although the little cubed vegetables baked in the Balsamic mixture paired heavenly well.

Oven Roasted Root Vegetables

Makes 4.5 to 6 cups, depending on vegetable amounts.

Oven Roasted Root Vegetables

2 to 4 shallots, 3/4 to 1 cup depending on size, cut into small chunks
1¼ cups butternut squash, in ¼-inch dice
1 large parsnip, peeled, cut in ¼-inch dice
1 medium to large golden beet, cut in ¼-inch dice
1 red bell pepper, cut into ¼-inch dice

DRESSING:
⅓ cup Balsamic vinegar
3 tablespoons butter
3 tablespoons olive oil
2 teaspoons fresh thyme leaves
2 teaspoons fresh rosemary leaves, minced finely
½ teaspoon salt
½ teaspoon cracked black pepper
1 teaspoon Zahtar, optional
2 cloves garlic, finely minced

Mix all dressing ingredients in a small saucepan to melt and meld flavors. Spray a 13 x 9-inch baking dish with cooking spray and add in all the prepped vegetables, then pour in the dressing. Stir well to coat, then bake in a preheated 400 degree oven for about 40 minutes, or until they can be easily pierced with the tip pf a knife. These can be made ahead and reheated just before using.

My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Essential Everyday Herbs

There are some herbs that we use without a second thought. They are generally available, even if only the dried kind. Fresh ones are more and more available to us on grocery produce aisles. Yet what is our actual knowledge about these herbs? Usually little, unless one is a botanist of some kind. Or more curious than most. ;-)

BAY LEAF

Bay Leaves Fresh and Dried

(Laurus nobilis)


The bay tree has been sacred since ancient times. Even its name suggests greatness. Nobilis means renowned, and in ancient times the bay branches were woven into wreaths of victory. The genus Laurus is derived from the Latin laus, meaning praise, and laurel wreaths are still made as beautiful craft projects to decorate our homes. Yet, this wonderful plant also has a prominent place in the kitchen, giving wonderful flavor to countless dishes.

The Bay Tree, also called Sweet Bay or Bay Laurel, is indigenous to the Mediterranean and Asia Minor, though it is now cultivated in many temperate climates. It does not tolerate strong winds and very cold temperatures, so container growing is an alternative. In the wild, the tree can grow to 60 feet, though outside its natural growing area, it may not grow to more than 10 to 15 feet. Container plants generally do not get more than about 5 feet tall, though this is more than adequate if growing for kitchen use. The leaves maybe used either fresh or dried for culinary purposes. For crafts, the branches may be woven into wreaths while still supple and green, and will maintain shape when dry. If not from plants sprayed with poisons, wreaths are great for use both as a decoration and as a handy place to grab a bay leaf when needed for cooking.

Bay leaves are key ingredients in many spice mixtures, such as the French bouquet garni. They make any vegetable soup shine (Say that 5x quickly!). The leaves themselves are very stiff, with a strong vein and stem, so they should be removed from a dish before serving, to prevent any choking hazard. 

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BASIL

(Ocimum basilicum) 

Sweet Basil is an erect, branched annual from the mint family, and being very sensitive to cold, it will die off at end of season, though if weather is warm all year, it can over-winter. Basil is native from central Africa to tropical Asia, where it grows wild at roadsides and in fields. This plant grows quite tall, from 2 up to 4 feet. The leaves are large, bright green, oval and sometimes can be purplish at the tips. The flower spikes have whorls of six blossoms that grow successively upwards. The flowers are white. The leaves can become quite large as well in optimum conditions. It grows a central taproot. It needs at least 6 to 8 hours of sun and well-drained but moist soil. Basil tends to be a promiscuous grower, cross breeding and popping up with all sorts of variations and combinations. Some of the more common varieties found are these:

• Purple Ruffles (Ocimum basilicum purpurescens ‘Purple Ruffles’) is a deep purple cultivar with large, ruffled leaves, and a slightly different flavor, leaning to cinnamon and licorice. It looks wonderful as a garnish, or as an addition to dishes where its deep color enhances.
• Green Ruffles (Ocimum basilicum ‘Green Ruffles’) is similar to the purple Ruffles above, except it is green in color, with very ruffled green leaves and can grow to about 2 feet tall.
• Purple Basil (Ocimum basilicum ‘Purpurascens’), like Sweet Basil, can grow quite tall. Interestingly, while the topmost leaves are a beautiful purple, sometimes with a tiny edge of green, the lower leaves are sometimes plain green. Also, like sweet basil, the flower spikes carry whorls of six blossoms and open successively from the lowest point. The flowers, not surprisingly, are purple.
• Purple Opal Basil, a Purple Basil hybrid, has leaves that are generally variegated between deep green, dark purple and sometimes with golden highlights.
• Thai Basil (O. basilicum var. thyrsiflora) is native to Southeast Asia and is widely used there. It has a slightly spicier, cinnamon and anise-like flavor. It has smaller less rounded leaves, with more pronounced veins and purplish stems and flower spikes and pale pink flowers.
• Globe Basil is a cultivar of Sweet Basil, growing in a small, tidy ball with densely packed and tiny leaves, making it easy for growing in small gardens and pots.

Purple Ruffles - Purple Opal and Thai Basil

Caprese Bites

Basil and tomatoes? There just is no better combination. It is marvelous in any dish with tomatoes, peppers, eggplants, zucchini, and makes an excellent ratatouille (Gloria Ivens' Dry Ratatouille or my Broiled - or grilled - Ratatouille). Pesto is most fantastic made with sweet basil, and in a sealed freezer safe container, can be frozen for later use when the basil supply is less abundant. Make quick appetizers by cutting cherry tomatoes in half, threading one half onto a toothpick or skewer, adding a small basil leaf, then a ball of pearl mozzarella and then the remaining tomato half, for little Caprese Bites. Serve with a balsamic reduction for a real flavor sensation!

Basil is very sensitive to cold, so refrigerating it will tend to blacken basil. If you cannot use it immediately, rinse well and set the leaves or stems of the basil onto paper toweling and roll it up. The moisture from rinsing will nicely dampen the paper towel, and when stored in a plastic bag, can last a few days without much harm.

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OREGANO

(Origanum vulgare)

Another plant in the mint family, Lamiaceae, oregano is native to temperate western and southwestern Eurasia and the Mediterranean. It is a perennial herb in mild climates, known for its flavorful leaves, assertive, peppery and who could think of pizza without oregano in the sauce? Many plants are called “oregano,” but with all the confusion surrounding this plant it is best to go with the nose and the taste. Oregano can be earthy, sharp and a bit resinous.  

Oregano plants are often untidy if they grow tall, and they can grow to 30 inches. They are easily grown in average dry to medium soil and do well in sandier soils under full sun. Sunlight encourages the development of the essential oils that give oregano its flavor. The plants easily go to flower and have lovely clusters of pink flowers, making them a pretty ornamental, while at the same time handy for culinary use.

• Wild Marjoram (Origanum majorana) is sometimes said to be the same thing as Origanum vulgare, but marjoram does lack some of the compounds that give oregano its particular flavor, so the flavor profile of marjoram can be quite distinct, possibly a bit more refined, a bit woodsier, with perfumed, floral notes.
• Mexican Oregano (Lippia graveolens), which is not in the mint family at all, should not be confused with Origanum vulgare. It is in the vervain family (Verbenaceae). The flavor profiles are quite distinct.
• Cuban Oregano (Plectranthus amboinicus) is also not to be confused with Origanum vulgare, but instead is a succulent plant with strong aroma and flavors of oregano, but the plant is distinct, with large, thick, fleshy leaves that present in a variety of sizes and shapes, but are all thick and fuzzy, with saw-toothed edges, and a lovely scent. This plant grows well as a potted plant or outdoors in a well-drained, sunny location.

Everyone can identify the scent and taste of oregano. It goes exceptionally well with strong flavors such as chili, garlic, onions, tomatoes, and red wine. In the Middle East it is mixed with sumac and other spices to make the spice mixture called Zahtar.

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ROSEMARY

(Rosmarinus officinalis)

First mention of rosemary is found on stone tablets as early as 5,000 BC. Rosemary is a conifer-like shrub with intensely resinous, aromatic, evergreen, needle-shaped leaves. The plant is reasonably tolerant of cool climates, though will not withstand a harsh winter. The plants can grow to over 5 feet in optimum conditions, with very upright growth. Native to the Mediterranean coasts and Asia, rosemary needs sun and well-drained soil. In some parts of the world, it is considered potentially invasive. Its flowers can fall within a range of white, pink, purple or blue.

Rosmarinus officinalis and flower

As rosemary plants are attractive and drought tolerant, they are wonderful used for xeriscape (not needing water) landscaping. The plants can be trimmed to a hedge or shaped into topiaries. 

Prostrate Rosemary in flower

A member of the mint family (Lamiaceae), this plant has woody stems. The upright plant has such stiff stems that they work excellently as skewers for barbecuing meats, flavoring the meat from the inside. As the stems should be green when used in grilling applications, they also will generally not burn through. Simply remove the leaves from the stems, then cut one end at a sharp angle so the point can be pushed through the meat. 

Another cultivar is Prostrate Rosemary (Creeping Rosemary, Trailing Rosemary), or Rosmarinus officinalis ‘Prostratus’. As its name indicates, this is a low-growing, or creeping plant that can be used as a ground cover, or trailing down the sides of a pot, or a wall. It needs watering but will not tolerate sodden roots. Its trailing habit means the plants generally do not exceed 2 feet in height. The flowers are a lovely, clear blue. This plant flowered continuously for me, in Florida. While this form of rosemary can certainly be used in cooking, its smaller leaves and twisting stems make it less simple a task. The long straight stems of upright rosemary offer better ease of use. As rosemary is a very strongly flavored herb, it should be paired with Mediterranean flavors, hearty vegetable dishes, tomato dishes, grilled meats, lamb, beef. When looking for strong flavors to pair with a strongly flavored red wine, I made a cheese mixture with rosemary to fill flank steak rolls. As with thyme, gathering some fresh green stems and setting them under the grill’s grate, directly on the heat source, it will smoke nicely, lending flavor to the meats you are grilling. To use rosemary in a dish, the leaves must be removed from the stems, as the stems are much too woody to eat. 

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SAGE

(Salvia officinalis)

Salvia officinalis in Flower

Sage is a very well known garden herb that carries many health and healing claims attached. In ancient times it was thought to have powers of immortality, or at least longevity. The scientific name, salvia, means health, and the word sage has come to be synonymous with wisdom, though its origin is more likely the Latin salvare, meaning to cure, or be safe or well.

Sage is a hardy perennial with woody, squared stems, covered in down. There are many varieties of sage, and the plants grow from 1 to 3 feet in height. The long oval leaves are opposite, about 2 to 4 inches long. They look pebbly and puckered and are grayish green. The leaves are softly hairy or velvety and the edges are round toothed. They are at peak flavor just before the plant begins to flower. The flowers are tubular and pink, purple, blue or white and a little over a half inch long, growing in whorls of four to eight per stem.

Although these days sage is more known for its culinary use, it is also well known as an herbal medicinal. I claim no medical knowledge or recommendation in the following: Sage oil has antiseptic and astringent properties and is believed to be anhidrotic, or able to dry up body secretions such as perspiration. It is said that sage used as a mouthwash or gargle and is useful in treating sore throats and mouth irritations. Sage tea after a meal benefits digestion. It is known to help in the digestion of rich or fatty foods such as pork (and pairs excellently with it, also), such as in my Unstuffed Pork Chops' stuffing, or Four Pork Pie in Hot Water Crust.

Salvia officinalis

Sage flavor is of camphor and balsam and pleasantly bitter. It is a good partner for strongly flavored foods. Young leaves may be used scattered in salads or cooked in omelets, fritters, soups, yeast breads, sausages, meat pies and stuffing. They are wonderful cooked with meats such as liver, veal, pork, fish, lamb and poultry. Artichokes, tomatoes, asparagus, carrots, squash, corn, potatoes, eggplant, green beans, onions, Brussels sprouts cabbage, oranges, lemons, garlic, cheese and lentils benefit from the flavor of sage. Whole leaves may be dipped in a batter and fried.

Use sage when cooking pork chops. If fresh, chop the leaves and scatter over the pork while cooking. If dried, rub the leaves between the fingers to release the oils and scatter over the meat. Fresh leaves may grow quite large, and may be wrapped around small Cornish hens while cooking. The leaves are wonderful in a rolled pork roast. Whole sage leaves can be rolled into veal cutlets. The veal is pounded thin and dredged in flour, then a slice of prosciutto and a slice of mozzarella placed on top, then one sage leaf over that and the cutlets are rolled, skewered with toothpicks and fried in butter for 5 minutes. White wine is added, some salt and pepper, and the rolls left to cook for another 5 minutes or more until the meat is cooked through. 

Three Varieties of Sage

The four most common varieties of sage found readily in plant nurseries are: 

• Common Sage, Salvia officinalis, is the one found most commonly, with solid pale ashy green leaves. 
• Variegated sage, Salvia o. Icterina has green leaves with a yellow to white border. 
• Purple Sage, Salvia o. purpurea, has deeper purple veined and tinged leaves, and in some varieties of purple sage the underside of the leaf is a paler pinkish color. 
• Tri-Colored Sage, Salvia o. Tricolor, has variegated leaves in cream, purple and green. Any of these are fine for use in cooking and are purely a matter of taste and esthetics.

Sage is easy to grow, needing full sun and well draining soil. It will come up year after year in most climates, though after 4 or more years the plant may become too woody and need to be replaced. The plant itself is quite decorative and is a great addition to any garden purely for its looks. The flowers of common sage are a striking lovely blue. Even if grown as an ornamental, it is handy for use in the kitchen. Try growing sage to see just how rewarding it can be.

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THYME

(Thymus vulgaris)

Thymus vulgaris with near white flowers

An easy plant to grow, thyme is one of the most used plants, whether for flavoring food, enjoying the lovely plants with their tiny flowers, or steeping as with tea. An ancient herb that comes in too many varieties to count, find the ones that fit your needs and grow them so they are always available. In the kitchen, the rule of thumb is when in doubt, use thyme.

Native to the western Mediterranean, thyme is widely cultivated. The most commonly encountered variety, Thymus vulgaris, is now found fresh on most cold produce shelves. Thyme comes in many varieties wonderfully suited for use in the kitchen. As a perennial, it will survive most winters, coming back year after year to beautify the garden and grace the table. It loves full sun and well drained soil. Some varieties are wonderful for framing walkways, releasing their warm, spicy fragrance when brushed, or for planting between edges of a raised bed. Low growing varieties make a beautiful ground cover. Thyme flowers profusely all summer and different varieties flower from white to pale pink and deep rose. Multiple varieties planted together yield an exceptionally beautiful bed.

• Common thyme (Thymus vulgaris) will grow to be about a foot tall, with upright growth habit. It has stiff and mostly straight stems, and leaves are easily stripped to add to

  

  Lemon Thyme with pink flowers

  dishes being cooked. Whole sprigs can also be dropped into a pot, and removed later, as with a bouquet garni. The leaves of the thyme plant are tiny, with varying shapes or colors, depending on the variety. Thymus vulgaris has tiny, darker green and more leathery leaves.
• Lemon thyme (Thymus x. citriodorus) can have variegated green and golden yellow leaves, solid green leaves, or golden leaves with a lemony scent and flavor. These are well suited to chicken or fish dishes. 
• Nutmeg thyme (Thymus praecox articus), growing 2 - 4 inched in height, is variegated and has a scent of nutmeg, wonderful in cooking or baking.  It is great as a ground cover with a low growth habit and can withstand some foot traffic.
• Mother of Thyme (Thymus serphyllum) has a softer look and a more sprawling habit, growing only to about 4-inches high. The stems are far softer and the flowers are pink. 

Variegated Lemon Thyme

There are so many varieties; it is hard to name them all.

Thyme lends itself to most any savory dish. It is added to soups or stews. Thyme is an herb of choice in most Italian dishes, alongside basil and oregano. Indeed, I use it more than anything else, keeping it fresh at home, whether planted or store-bought. Try it in Leek and Mushroom Galette with Goat Cheese, One-Skillet Hamburger Meal, Chicken Brianna, or Greek Style Stuffed Chicken Breasts, to name a few.

It may also be used in some sweet applications, such as steeping a sprig of thyme in a simple syrup to be added to an iced tea. It can be added sparingly to a cake, dessert loaf or cookies. 

Mother of Thyme with deep pink flowers

When thyme is growing in abundance, fresh bunches may be tossed onto coals on the grill for the last 5 minutes or so of grilling chicken or other meats. The green plant will smoke, giving the wonderful fragrance and flavor to the grilled meat, and with chicken, this is exceptional. 

I claim no medical knowledge or recommendation in the following: As a medicinal, thyme leaves can be simmered gently for 2 to 3 minutes and strained. The liquid may be consumed as a digestive tonic. With added honey it is said to be excellent for coughs. Thyme, with its ingredient thymol has natural antiseptic qualities and has long been an ingredient in cleaning products, mouthwashes, antiseptic creams and massage oils. Find a sunny spot in the garden to plant and enjoy.  


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.