Fresh herbs are in abundance in June. Just in time for the barbecue season! Thyme is an all season herb – one of the few that manage to survive the winters here, because of the sturdy woody nature of the plant. It thrives where more delicate herbs wither when the sun disappears!  In autumn and winter months, fresh thyme adds it’s heady fragrance and taste to stuffings for roasts, to stews and casseroles. Growth flourishes during summer. Plenty for the picking! It has endless uses this time of year. 

Add it to a marinade for barbecued ribs, steaks or chicken. Tuck a few sprigs into a parcel of fresh fish baked over the coals or in the oven. It even adds an off the wall kick to crab cakes if you manage to get your hands on some fresh white crabmeat this summer. Don’t be shy with the thyme… use it liberally – frequent picking also encourages bushy growth so you are doing yourself a favour in that sense. When winter comes back, you’ll still have a little patch to use in all those warming comfort dishes…