Adam’s making stuffing for the Rensenbrink Family Thanksgiving tomorrow, so tonight he took out some thyme he’s had drying for several weeks and removed the leaves from the branches:
Here’s a major limitation of the blog: you’ll have to just imagine how amazing it smelled in our kitchen while he was doing this.
This is the first year we grew lots of different types of herbs. Next year I hope we can get organized enough that we can dry enough thyme, rosemary, oregano, etc. to give some out as Christmas presents. This stuff is amazingly cheap and easy to grow, and look how much nicer it is than store bought organic thyme:
In case you can’t tell, the one on the right is the homegrown. The aroma is significantly stronger as well.
Adam was so inspired that he went out with a flashlight and dug more fresh thyme out from under the leaf mulch, so he can make sure he has enough dried to last all winter. He uses thyme in many different recipes: all kinds of vegetable or meat dishes, and also anything Italian. I especially like it on potatoes. I also remember reading somewhere (probably Nourishing Traditions) that thyme has anti-inflammatory properties.
To dry herbs, simply pick a bunch, and tie them up with a twist tie, and turn them upside down inside a paper bag for a few weeks. The paper bag keeps them from getting dusty and catches any leaves that might fall off during the drying process.
Have a Happy Thanksgiving, everyone. This might sound cheesy, but really, the thing I am most thankful for this year is having a yard that I can grow all this amazing food in, so that my family can eat well even if we are on a tight budget.