Article: Now's thyme for halibut, orange sauce

"I love this sauce," my friend said, closing in on a last bite of the halibut I had served her. "What variety of thyme did you use?"

"Ah, daylight savings time," I chuckled stupidly, trying to cover for my lapse of memory regarding herbal classification.

The next day, three herb books didn't give me a clue, except I found out it wasn't wooly thyme, wild thyme or English thyme.

It was thyme with mauve blossoms dusting the tops of the sprigs - which is why I bought it and why I devised the halibut recipe to go with it.

I really believe in that old saw that you eat first with your eyes. So when I see a pretty herb or any beautiful edible thing at the market, I think up something to ...

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