Philacatessen | Harvest Thyme

Photos by Keri White

My summer herb garden is done. I harvested all the basil last week and made a big batch of pesto:

The thyme was hanging on, but as the temperatures dropped I knew I needed to act. I snipped the thyme, tossed the majority of it into a pot of chicken soup, and made the rest into a delicious thyme-lemon-garlic butter that I slathered on baked haddock.

It was a great use of the last gasp of my summer herb garden, and we enjoyed a flavorful, healthy fish dinner. The butter would be delicious spread on any fish, and could also be stirred into rice, pasta or steamed or roasted vegetables. This thyme butter also offers an interesting twist on garlic bread — just spread it on crusty bread and toast it to a flavorful crisp.

It is important to separate the tiny leaves from the stems — you can just pinch the stems and pull the stalk through your fingers. The leaves will strip off into your grip; keep them and toss the stalk.

Just-in-Thyme Butter

Makes ½ cup

1 stick butter, softened

Zest of 1 lemon

3 tablespoons fresh thyme leaves

2 cloves garlic, crushed

Mix all ingredients; use as desired.


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