Easy Herbs: 7/15: Thyme

Fifteen Easy Herbs
No. 7 Thyme
Culinary thyme might be called English or German or French. If you see one of these plants at the nursery, it’ll be good to eat. “Thymus serpyllum”, or “Mother of Thyme” makes a good ground cover, which is beside the point of our investigations here. But it’s interesting to note that horticulturists call that low growing trait “prostrate”—as if the plant had a choice—it couldn’t stand up if it wanted to! Can a plant be anthropomorphized?
How to grow it:
Thyme thrives in a light soil in full sun to partial shade, and despite being a native of a warm Mediterranean climate, try a ground hugging “mother” that will hunker down under the snow. One reference even says it will do best in relatively poor soil—what could be easier?
How to eat it:
Leaves of thyme can flavor anything from appetizers to desserts, they’re just as good dried as fresh, and French cuisine would hardly exist without them.
Next herb: Parsley is for parties.

Easy Seasoning, Louisiana Style
3 teaspoons dried mild red chiles
3 teaspoons dried thyme leaves
3 teaspoons onion powder
3 teaspoons coriander seeds
3 teaspoons salt

Whizz all ingredients in a coffee grinder. Store in a tightly covered jar. Use on fish, shellfish, fried potatoes, or green beans.
Hint: To clean the coffee grinder after herbs or spices, whizz some granulated sugar in it.