Thyme has a long history as both a kitchen and decorative plant. It can be grown in a balcony box, in the garden, or in a pot on the windowsill.

In ancient times, Thyme was known as a health and life-giving herb. It was used medicinally for such widely differing ailments as tonsillitis, asthma, gout, and head-aches and it was considered one of the best cures for whooping cough.

In modern times, however, Thyme is mostly used for culinary purposes. It is primarily used in meat dishes, especially with beef. Thyme can also be used in herb butters and with vegetables.

Thyme is a real sun worshipper and thrives best in a warm spot in the garden, for example, facing south out of the wind against a wall. Potted plants should be watered regularly, but allow the soil to dry quite a bit between waterings. Established plants can tolerate considerable drought. Feed with a weak fertilizer solution only 1 or 2 times, in the spring, since Thyme actually thrives better in a rather poor soil.

Thyme is best harvested in late spring/early summer, just before flowering. To use it fresh, snip small pieces. To dry Thyme, use longer pieces placed in a tray or hung upside down in a shady, well-ventilated area. Once dried, strip the leaves from the stems and store in an airtight container in a cool place.

Garlic-Thyme Grilled Porterhouse

Prep Time: 5 minutes
Cook Time: 20 minutes

2 beef Porterhouse 1-inch thick
Salt and pepper
Seasoning:
Garlic-Thyme Rub:
1 to 2 tablespoons cracked black pepper
2 cloves garlic, minced
2 teaspoons dried thyme leaves

1. Combine rub ingredients in small bowl. Press evenly onto both sides of beef steaks.
2. Place steaks on grid over medium, ash-covered coals. Grill uncovered 14 to 16 minutes for medium rare to medium doneness, turning occasionally.
3. Season with salt and pepper, as desired. Makes 4 servings.