AUGUST 19 • 2021 | 55

F

resh food is one of the 
most wonderful parts 
of summertime in 
Michigan, and since the dead 
of winter looms ever large in 
the distance, I’m always think-
ing about good ways to pre-
serve those fresh 
flavors well past 
the snowy depths 
of January.
Fresh thyme 
is one of my 
favorite herbs. 
I run my hands 
through the plant 
daily because it’s so evocative 
a perfume for me, reeking of 
kitchen work and simmering 
stocks.
I also love the freshness of 
thyme, though we so rarely uti-
lize it for this quality. Thyme is 
so frequently used as an herb in 
long-cooked, boiled, simmered 
or stewed dishes, let alone its 
place of honor for roasting 
and saucing; we don’t use fresh 
thyme as often as fresh parsley 
or cilantro or basil.
Here’s a method to keep 
some thyme freshness along 
with you into the winter:

THYME AND BLUEBERRY 
SHRUB

12 oz. (by weight) blueberries, 

washed 

6-10 stems thyme (depending on 

size, a small bunch) washed

1½ cups granulated sugar

1 cup vinegar (white works, but if 

you have a champagne or a mild 

white wine vinegar, it can also be 

very good here)

Directions
1. Combine berries and 
thyme in a glass or ceram-
ic bowl, and mash them 
together gently. It’s just 
about bruising the thyme 
and opening the berries.
2. Add the sugar and mix 
well. Cover the bowl tightly 
with plastic wrap and let sit 
overnight at room tempera-
ture to macerate.
3. Transfer the macerated 
berries, thyme and sugar 
into a nonreactive saucepan 
and add the vinegar. Heat 
over medium-high heat 
until just simmering when 
the sugar will dissolve fully. 
Immediately remove from 
the heat.
4. Strain through a fine-
mesh sieve into a nonreac-
tive container for storage. 
This mixture will be syrupy 
when cool and will keep for 
several months in the fridge.
5. Dose about 1-2 Tbsp. of 
shrub for an 8-10-oz. glass 
of seltzer and enjoy one of 
the original refreshers from 
before we called it pop. 

Chef Aaron blogs about his garden on 
the Facebook page of the Isaac Agree 
Downtown Synagogue. Reprinted with 
permission.

Chef Aaron 
Egan

Just in Thyme!

FROM THE HOME GARDEN OF 
CHEF AARON EGAN

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