Herbs

New feature — Garden curiosities: Mega broadleaf thyme

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Broadleaf thyme: Smells like thyme, feels like a succulent

Editor’s note: This year we’re starting a new feature called Garden Curiosities. The wonderful world of plants is an endless source of fascination. As we encounter new and interesting things in our gardening adventures, we want to share what we learn with you and hope you’ll do the same.

On Good Friday, I took a quick run through the Bachman’s for some spring-tastic hostess gifts (Note: When you have a new baby, you get multiple invitations to Easter brunch. I hear that changes once the child is old enough to destroy other people’s houses.). The store was packed with bulbs, seeds, and weekend warriors. As you might expect, the greenhouse was just getting started for the season. There was a small selection of crocuses and daffodils in bloom, a huge selection of pansies, a few flats of strawberries, and a sampling of herbs.

I grabbed of pots of crocuses, then stopped cold by the herbs. Tucked between the rows of parsley and rosemary was row of GIANT THYME (aka: Broadleaf thyme, Cuban oregano, Spanish oregano, or Indian borage). The plant smelled like thyme, but its leaves were larger than a half-dollar, slightly fuzzy and very succulent.

I was both fascinated and alarmed. Was this a naturally occurring herb or a designer plant masquerading as an edible? I just had to know… Time for a Compost Cowgirl nerd report:

  • Broadleaf time is a drought tolerant plant that grows best in zone 10-12.
  • It is not actually a member of the thyme or oregano family. It is a member of the mint family.
  • Some claim that it is native to India. Others say it originated from Africa.
  • During the slave trade it was brought to the Caribbean islands and incorporated into the local cuisine.
  • The herb is very opportunistic and can be easily cloned through cuttings. It has colonized the rain forest in Asia and the arid regions of Africa and Australia.
  • Broadleaf thyme, or “Cuban Oregano” has a prominent place in Cuban cuisine. A little goes a long way. The leaves are often used in to season beans, salsa and meat dishes.
  • The leaves also have anti-inflammatory properties. In India, Africa, and the Caribbean, it is often used for medicinal purposes. It can help ease sore throats, stuffy nose, coughs, and infections.
  • In Cuba, the herb is believed to stimulate lactation. It is added to a special soup for new mothers and is consumed for up to a month after childbirth.

Pretty fascinating, eh? Later this week, I plan to go back to the nursery and buy one so I can give it a try. I promise to let you know how it turns out.

Delicious Garlic Scape Pesto

I have a crush on garlic scapes and a sassy blogger.

Big bag of scapes from the communuty garden

What are garlic scapes?

For those who have missed this foodie craze, garlic scapes are actually the stem and flower of the garlic bulb. They sprout in mid-June. Cutting the scape forces the plant to put more energy in growing a big, healthy garlic bulb. Eating the scape is taking a bite out of a savory, herb encrusted heaven.

Who is my blog crush?

Prep bowls: The secret of Food Network Stars

I have a blog crush on Jennifer Rensenbrink, author of New Home Economics. Gardener, designer, impromptu chef, and mother of two, Jennifer is known for rustic, delicious home cooking. I tried her recipe for garlic scapes last weekend. It was heavenly. Jennifer is an intuitive cook which always works for me. I like my pesto thick enough to spread. Some like it thin enough to dip.

I made two jars, one for instant gratification and one to freeze for later. I have a feeling that second jar isn’t going to stay frozen for long.

Jennifer’s Garlic Scape Pesto

Voila! Tasty pesto!

  • 1/2-1 c. basil
  • 1/2-1 c. parsley
  • 1-2 c. garlic scapes
  • 2-3 T. pine nuts
  • 1 tsp. salt (or more to taste)
  • pepper to taste
  • extra-virgin olive oil, at least 1/2 c.
  • 1/3-1/2 c. parmesan cheese, grated

QR Codes in the garden? Really?

The back of a plant tag found in my container of basil. Do you think it uses a smart phone, too?

You’ve seen them around town — on billboards for Chino Latino, at the bus stop on Medica ads, and in trendy metro magazines. Snap a pic with your smart phone, open your QR app, and you instantly have mobile access to something magical… well, sort of kinda magical if you enjoy browsing the web with your mobile device.

In Europe and Asia, QR codes are everywhere. The cool kids are using them on their business cards. With a touch of a button, you can instantly upload and save their contact information to your phone. In fact, as a freelance web designer, I just finished my first QR project — and still need to delete two dozen test codes from my phone.

As both a garden and web enthusiast, I’m always curious about where and how the natural world and the tech world meet. For Christmas, my husband bought me a Black & Decker PlantSmart (more on this in a future post). It is useful, informative, and most of all — fun.

In the garden, however, smart phones really aren’t fun. First, dirt and water have a nasty habit of destroying expensive communications devices. Second, my yard is my escape from the demands of people and technology. I will not answer your call or your text until the weeds are pulled and the compost is turned.

But would I take the time to use a QR code? Do I need to save contact information for a container of basil?

But, maybe in this case someone is smarter than me. Maybe this QR code adds some sort of value to buying this plant other than a summer full of homemade pesto or caprese…

My inner web geek needed an answer and snapped a pic. Could a QR codes make a plant tag more fun? More importantly, should plant tags be fun?

In this case, the answer was a big fat NO. The QR code had nothing to do with gardening, basil or even the company who grew tha plant. It was just a marketing ploy for DinnerSpinner Pro, a web app from allrecipies.com. To add insult to injury, the app was only for the iPhone. I use a Droid.

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