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Thyme is excellent in the Spring and Fall:
May 15 - June 15;
October 1 - November 30

I use bunches of thyme as a sort of brush to baste food as I grill or roast it. I especially like grilled wedges of winter squash done this way. Thyme can also be stripped off of the sprigs and 'popped' in hot oil, then used to garnish roasted or sauteed foods. 

Thyme is also a component of bouquet garni, the bundle of flavorings that goes in soups, broths and braises.