Easy to grow and dry at home, time-honored thyme is a kitchen staple that adds enormous flavor to a variety of dishes and foods: breads, meats, salads, soups and more. Throughout history, thyme has been used as and for: incense, as a purifier during sacrifices; gifts to knights and warriors, to provide the bearer with courage; embalming; medicinal purposes; an aphrodisiac; and even warding off nightmares. This unassuming herb has been revered for much more than just cooking!
In the kitchen, thyme is used as a basic ingredient and can be found globally, in French, Greek, Indian, Italian, Mediterranean, and Spanish cuisines, just to name a few. It is one of the main elements of Herbes de Provence and the bundle of herbs known as bouquet garni. Whether using whole sprigs for roasting a chicken or the leaves for a flavorful soup, versatile thyme is a must have.
Our hardy German Winter Thyme germinates in 14-21 days and matures in 180-240 days. It offers wonderful flavor and turns from bright green to blue-green as it matures. Use this classic herb fresh or dried.
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3 teaspoons fresh thyme leaves, minced
- 2 medium garlic cloves, minced
- 1 ¼ teaspoons salt
- ½ teaspoon black pepper
- 5 medium-size russet potatoes, peeled and sliced 1/8-inch thick
- 1 cup heavy cream
- 1 cup low sodium chicken broth
- 2 bay leaves
- 4 ounces sharp cheddar cheese (shredded)
Adjust an oven rack in center of oven then preheat oven to 425 degrees F. In a Dutch oven set over medium-high heat, melt butter. When foam subsides, add onion; cook for about 4 minutes, stirring occasionally, until lightly browned and soft. Add thyme, garlic, salt and pepper; stir and cook for 30 seconds. Add potatoes, cream, broth and bay leaves; bring ingredients to a very light boil. Cover Dutch oven, reduce heat to medium-low then simmer for about 10 minutes, until potatoes are just about tender. Discard bay leaves. Transfer ingredients to a buttered 8-inch baking dish. Sprinkle with cheese then bake for about 15 minutes, until cream is bubbling and top is golden brown. Cool 10 minutes before serving.