Thyme is very versatile, so the possibilities are endless! It pairs well with eggs, cheese, and tomatoes. For meats, it goes great with poultry, lamb, and veal. It is also great in stuffing and vegetable dishes. Although often used in cooking, thyme can also be made into tea.

Cutting Instructions: Trim only about 2-3 inch sprigs from multiple areas of the plant. Store in a plastic bag with a damp paper towel in the fridge for up to 2 weeks.

Beet and Turnip Gratin with Thyme


9 Tbs. unsalted butter
3/4 cup finely chopped shallots
2 tsp. minced garlic
2 tsp. chopped fresh thyme
Kosher salt and freshly ground pepper, to taste
4 1/2 lb. assorted varieties of beets and turnips,
peeled and sliced crosswise into rounds 1/16 inch (2 mm)
thick (~3-4 beets or turnips = 1 pound)
3/4 cup chicken stock
1 Tbs. finely chopped fresh chives


Preheat an oven to 400°F. Grease a gratin dish (or 3-quart baking dish) with 1 Tbs. of the butter.

In a frypan over medium heat, melt 3 Tbs. of the butter. Add the shallots and cook, stirring occasionally, until tender, about 4 minutes. Add the garlic and thyme and cook, stirring constantly, for 1 minute. Remove the pan from the heat, add the remaining 5 Tbs. butter and stir until melted. Season with salt and pepper.

Arrange the beet and turnip slices in overlapping rows in the prepared dish, and season with salt and pepper. Pour the butter mixture evenly on top, followed by the stock. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the vegetables are tender and just starting to brown, about 30 minutes more. Let the gratin cool for 30 minutes, then sprinkle with the chives and serve. Serves 8.