‘Doone Valley,’ a variegated creeping thyme with a lemon scent/flavour is seen here growing in my Dry Bed in and around red semperivum and a Silver Brocade Artemisia (Artemisia stelleriana).
I’ve been growing thyme (Thymus spp.) for about as long as I’ve been gardening and I over that time I have tried every variety you can think of and in a multitude of widely varying growing conditions. From raised beds to hard, clay soil, and from big planter boxes to the tiniest pots, I have put this plant through its paces to see what it will withstand. I have grown it out in the blazing sun and tucked it underneath the shade of rose bushes. I have crammed it into tight spots between rocks, and pampered it with rich, nutritious compost.
I have never had thyme as full, bushy, and glorious as I do in this garden.
The quest to preserve what remains of the fall garden bounty continues at a fevered pitch. I used to complain that I didn’t have enough green tomatoes at the end of the season, and now… let’s just say, Be careful what you wish for.
One nice way to use up the last of the herbs is to make herb-infused salts. I’ve written glowingly about them in my books — they’re use in the kitchen is endless. We use them as rubs, to flavour roasted veggies and potatoes, to season eggs, as an aromatic baked salmon crust, and as a finish on just about everything.
Sage and rosemary are common culinary companions, but I didn’t think to make a salt of it until I came across jars in a local Italian greengrocer. I initially thought that the strong, resinous herbs would limit the salt’s potential, but we keep a jar of it next to the other salts and I have found myself turning to it far more often than I imagined.
I taught a group how to prepare this particular mix in my Banking the Bounty workshop last month and recently made up a huge batch at home to give to friends as holiday gifts. I’ve provided instructions for a small batch, but it is easily multiplied.
p.s. You’ll love the way your kitchen smells as you make this.
The winner, chosen randomly using Random.org is Commenter #141 Raine. If you are the lucky winner, please check your inbox for instruction. If you have not received an email, please check your junk box or get in touch via the contact form over here.
Happy composting! And happy weekend everyone!
I leave you with a few recent scenes from my garden.
Clematis ‘Empress.’ I mis-identified it as ‘Crystal Fountain’ a few weeks back.
Oriental Poppy (Papaver orientale).
We’re hitting that magical time of the season when a growing portion of our meals are gleaned from the garden. I enjoy moving around the space, snipping bits of this and that from here and there. I have edibles tucked in everywhere. There are lettuce seedlings in every bed, except the dry one. They would not fair well there.
Yesterday’s lunch, a simple salad (Except the eggs. No chickens here. Le sigh. Oh, and the cheese.) came from the garden.
Here’s my process:
- Photo Top Left: ‘Four Seasons’ lettuce. This is the same lettuce that miraculously overwintered. I dug up the seedlings and planted them here and there.
- Photo Top Right: Harvesting assorted edible greens. These include: Two types of spinach, bloody dock, chive flowers, viola flowers, French Sorrel, pea shoots, curly parsley, violet leaves, another type of lettuce (I forget), curly cress, ‘Green Wave’ mustard, mizuna, ‘Red Frills’ mizuna, spring onion, lemon balm, mint, and borage seedlings. These are just a few examples of salad fixins you can grow.
- Photo Bottom Left: Easy dressing done right in the bowl. Just add your greens and toss. Olive oil, a dash of Balsamic vinegar, grated Parmesan cheese, chopped chive blossoms and parsley.
- Photo Bottom Right: And eat. With boiled eggs and asparagus. Enjoyed with a kefir milk smoothie.
“Rainy days and Mondays always get me down.” – The Carpenters
I’m not going to mince words — the weather is shit right now. It’s grey and cold and the coffee I drank two hours ago has been unable to penetrate its dreary, low energy malaise. I feel like a zombie and I look like one, too. I often joke that I’ve spent so much time in the company of plants that I’ve become one. But the plants are bright, colourful, and standing up straight today — we are not in sync at all.
If you can stand to be outdoors, the overcast haze makes the perfect conditions for photographing the garden. I dragged my sorry ass out there this afternoon to capture some recent changes to the garden and photograph these books. The lemon balm is reaching a nice size now and I was reminded on sighting it that a fistful lazily torn and brewed in a cup of hot water is a good rainy day remedy. I added slices of fresh ginger and ginger honey purchased at the market to mine.
The cup is empty now and while I can’t say that I am feeling any more chipper than before, I am at least cheered by the prospect of more drinks made with fresh (rather than dried) herbs from the garden in the coming months.