80 • May | June 2026 • abasto.com I n some regions of Spain, something curious is happening that, in rea- lity, is not new. Regenera- tive farmers are reviving a practice that was common in the countryside for gene- rations: planting aromatic herbs among crops. Today, these small plants are de- monstrating something powerful: they can help heal the land… and also our rela- tionship with food. Among olive groves, vine- yards, and almond trees, thy- me, rosemary, lavender, and sage are growing once again. These plants not only perfu- me the landscape; they play a key role in the health of the agricultural ecosystem. They attract pollinators, protect the soil, increase biodiversity, and help “heal” lands that have been exploited for years. But there is one plant that deserves special atten- tion: thyme. This small aromatic herb has been a fundamental in- gredient in Mediterranean cuisine for centuries and also a widely used natural remedy in homes. It contains com- pounds like thymol, known for their antibacterial and an- ti-inflammatory properties. That’s why our grandmothers used it to make herbal teas for colds or to aid digestion. A Very Special Plant In the kitchen, thyme has a unique ability to transform simple dishes. A fresh sprig can flavor a stew, steak, fish, chicken, roasted potatoes, olive oil, or a vegetable dish. What’s interesting is that these herbs also influence the quality of the food pro- duced around them. Some farmers have observed that when olive groves coexist with aromatic herbs like thyme or rosemary, the oils produced in those lands- capes may contain higher levels of polyphenols. The- se antioxidant compounds help reduce inflammation, support cardiovascular heal- th, and have been linked to protection against neurode- generative diseases. It’s a reminder that the landscape influences the che- mistry of food, and that che- mistry ultimately influences our health. The good news is that we don’t need a field to recon- nect with these traditions. A small balcony or a pot on the windowsill can be enough to grow thyme or rosemary at home. With the arrival of spring, when the earth awakens and the days are filled with light, it’s the perfect time to plant, tend, and reconnect with those aromas that have graced our kitchens for generations. Perhaps that’s why our grandmothers always had an aromatic plant near the kit- chen. They knew something we’re rediscovering today: that flavor, health, and the earth are deeply connected. Returning to these plants isn’t nostalgia. It’s wisdom. POR DOREEN COLONDRES lacocinanomuerde.com Ingredients: • 32 oz. organic whole-milk Greek yogurt • 8–10 long slices of Spanish Consorcio Serrano ham • 1 cup heirloom cherry tomatoes • 3 tablespoons olive oil • 1 tablespoon balsamic vinegar • 1 clove garlic • Fresh thyme • Honey or microgreens (optional) • Salt to taste Preparation: For the cheese: Pour the yogurt into a deep con- tainer and add salt to taste. Line another large bowl with cheesecloth or muslin. Pour the yogurt mix- ture into the cloth, tie it at the top, and place it in a colander to drain for 8–10 hours. Set it aside on the counter, then transfer it to the refrigerator until ready to serve. For the Tomatoes: Preheat the oven to 400°F (200°C). Place the tomatoes on a baking sheet lined with aluminum foil. Drizzle with olive oil, vinegar, thyme, garlic, salt, and pepper. Toss to coat. Roast in the oven for 10 minutes. To Serve: Using a medium spoon, sprinkle the cheese. Add the tomatoes in the center or on the side. Top with slices of Spanish Consorcio Serrano Ham, plus thyme, microgreens, or olive oil and ho- ney (optional). Serve with fresh baguette, pita, or fresh vegetables for dipping. Enjoy with your D.O. Cava. Doreen Colondres is an author, chef, wine educa- tor, creator of lacocinanomuerde.com and founder of vitishouse.com. Follow her at @doreencolondres Recipe for Cream Cheese with Spanish Consorcio Serrano Ham, Roasted Tomatoes, and Thyme The Return of Thyme: Herbs That Nourish the Earth… and Our Health • FLAVOR FOCUS