Ah, thyme: arguably the most versatile of the hardier cooking herbs in terms of recipes, and inarguably the most versatile in terms of wordplay. Along with playmates like rosemary and sage, thyme is a classic for slow-cooked winter treats like soups, stews, and stuffings, but thyme’s gentle savor also plays well with more delicate flavors for warm-weather delights.

 
Fresh herbs in springtime cocktails are a natural. Mint is the herb most oft-paired with a tipple, but a friend raved about a recent cocktail special at Brooklyn Fireproof East that counted rye and fresh thyme among its ingredients. Try thyme in homemade lemonade (with or without vodka or whiskey), or add to a gin and tonic for extra herbal interest.
 
Thyme is equally at home in a drink with fruit and syrup. This raspberry-thyme smash from The Bitten Word is made with Hendrick’s Gin; here, each glass is garnished sweetly with a thyme sprig-threaded raspberry, but I think this gorgeously-hued refresher cries out to be prepared by the pitcher for an afternoon garden party.
 
Like lavender, thyme is a natural in shortbread---but unlike its flowery cousin, thyme can be added just as nicely to a sweet or a savory recipe.
 
These lemon-thyme shortbread hearts from 17 And Baking have plenty of lemon flavor to complement the herbaceous aroma of the thyme.
 
On the savory side, thyme joins the rich, assertive flavors of pecans and parmesan, in this shortbread from Pittsburgh Needs Eated, which is spiced up with a bit of freshly ground black pepper.
 
I use the fresh thyme from my windowsill herb garden (it’s so easy to grow!) in this version of the classic French lentil salad; it's perfect to bring to a picnic or potluck because it’s different than the usual fare, but sturdy and easy to make ahead. The bacon makes it rich enough to be main-course-worthy; serve warm or room-temperature atop a bed of lightly-dressed spring greens, or alone with a hunk of rustic bread. Whether it's hearty winter fare, or light springtime refreshment, thyme truly is on our side! (Sorry.)
 
French lentil salad with thyme-bacon vinaigrette
Make the dressing while the lentils cook, then dress the warm lentils and allow them to absorb dressing while you cook the bacon for garnish.
 
Makes 6-8 servings
 
Ingredients:
For lentils
2 cups lentilles du puy, rinsed*
2 bay leaves
5 fresh sage leaves
1 4” piece kombu (optional)
sea salt
 
For dressing
¼ cup minced shallots (about 2 medium)
¼ cup red wine vinegar (apple cider is an ok sub)
1 teaspoon chopped fresh thyme
½ teaspoon chopped fresh tarragon (optional)
¼ teaspoon ground white pepper
¼ teaspoon sea salt, or to taste
1 tablespoon Dijon mustard
about ¼ cup extra virgin olive oil
¼ lb. bacon
 
Procedure:
Cover lentils with plenty of water in a heavy-bottomed saucepan. Add bay and sage leaves, kombu if using, and a generous pinch of salt. Bring up to a boil and immediately turn down heat; simmer, uncovered, skimming foam occasionally, until lentils are almost done, but still not quite palatable. Add several general pinches of salt and continue cooking until lentils are on the al dente side of tender.
 
While lentils are cooking, make the dressing: mix together shallots, vinegar, herbs, salt, and pepper. Whisk in Dijon mustard. Whisk in olive oil slowly, pouring in a steady stream, until emulsified. Adjust seasonings to taste and set aside.
 
Remove leaves and kombu from lentils; drain. Toss warm lentils with dressing and set aside.
 
Chop bacon into 1/8” bits. Add to cold saucepan and turn heat up to medium; fry until crispy and remove from pan to paper towels with slotted spoon. Add 1 tablespoon liquid bacon grease from pan to lentils; toss. Top salad with bacon bits just before serving.
 
*If you have time, soak the lentils in water at room temperature for 12-24 hours before cooking. This will reduce cooking time and make for a more consistent product. Discard soaking water and rinse lentils before cooking.
 
 
[Top photo from janetf on Flickr}

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