It’s About Thyme For Local Herb Variety

I have no reason to go into a long introduction of Mara, the owner “It’s About Thyme.” Let’s just get into this wonderful story of a lady who already states “Next spring I hope to have an even bigger greenhouse.”
High Plains Reader:  Mara, please give the HPR readers some background on you.

Mara Trygstad:  I have lived in Fargo-Moorhead most of my life, except for high school in Pelican Rapids. I live in North Fargo with my husband, son and two cats. For the last 22 years I worked at Great Plains and then Microsoft, developing accounting software.

After getting laid off last January, I did a lot of thinking regarding what I should do next. Although I loved doing software design, it was all indoors and using my head. I felt a need for work that involved the outdoors and using my hands instead.
HPR:  How did you decide to work with herbs?

MT:  I have had a big interest in herbs for a long time. I apprenticed with a woman who had an herb farm near Detroit Lakes years ago. I teach classes for Moorhead community education about growing and using herbs. Lately I have been working through an herbal correspondence course with Rosemary Gladstar.

I have always wished there was a business in Fargo that offered more than the usual handful of herb plants. Then the light came on: Why couldn’t that be me? So, I started the business “It’s About Thyme” by growing thousands of little seedlings in my basement under lights. I bought a greenhouse on the internet and put it up in May.
HPR:  Do you have more than the usual handful of plants?

MT:  I currently have about 80 different kinds of herbs, with more herbs being added every week. I have 16 different varieties of basil alone.
HPR:  What do you sell besides herb plants?

MT:  In addition to herb plants I currently have: herb and flower seeds, birdhouses, cutting boards (with herbal themes), books about herbs, pots of mixed herb plants (six lemon heaven, for instance, has lemon grass, lemon verbena and lemon-scented geraniums, mint, basil and thyme), salsa pots with a mixture of tomato, pepper and basil plants.

Later in the season I will have: heirloom tomatoes (once my 90 different types start producing), peppers (18 kinds), radicchio, tomatillo, herb jellies, herb vinegars, salsa, handmade soap and herbal salves.
HPR:  Besides your place in Fargo, where else do you set up?

MT:  The greenhouse at 707 10th St. N. in Fargo is open on Monday, Wednesday and Friday from 12–6 p.m. I will be at the Lakes Area Farmer’s Market in Detroit Lakes on Tuesday and Saturday from 10– 2 p.m. and the Plain Food Farmer’s Market at the Plains Art Museum in Fargo on Thursdays from 4–7 p.m. I will also be offering more classes about herbs.
HPR:  How long is your season selling these herbs?

MT:  Herb season can be all year long. In the spring, people can plant herbs outside that they want to grow in abundance that year. Herbs can be planted throughout the summer, because herbs are “harvestable” in such a short time. I have even had people buy pots of basil, harvest the top half and use it for supper, then plant the rest of it and let it grow for future meals.

In the fall, perennial herbs can be planted, fresh herbs can be used for canning and freezing, and herbs can be harvested and dried or frozen for use throughout the winter. Also, many herbs will grow inside in a container over the winter. If you have good light and humidity, you can keep nibbling off those pots of herbs throughout the winter.
HPR:  Why would you want to grow herbs in pots over the winter and what herbs work best?

MT:  There are two big reasons to grow herbs in pots inside over the winter. First, there are a lot of perennial herbs that won’t survive outside here in the winter, but will live happily inside. In the spring, you can put them outside again, either in a pot or in the ground.

Some herbs that need to be moved indoors to survive are bay plants, rosemary, lemon verbena, pineapple sage and scented geraniums. You can have them in pots outside while the weather is nice, and then move them indoors in the fall. If you have them planted in the ground, move them to a pot for a week or two before moving them inside for the winter.

The other reason to grow herbs in containers over the winter is so that you can have fresh herbs all year round. You could pot up some chives, oregano and mint plants and bring them in. Annual herbs, like basil and cilantro, can be started from seed at any time.

When you first bring the pots inside, keep them isolated from your other plants until you are sure that no pests have moved inside with them.
HPR:  Do you have any suggestions what to look for in the winter when shopping at the store for fresh herbs?

MT:  Well, my first suggestion would be to grow your own if possible. Other than that,  use the same guidelines you would use for vegetables. Look for freshness, good color, strong aroma and good flavor. Pinch a tiny part off and taste it. If the herbs are tasteless — gray and limp — don’t buy them.
HPR:  How hard is it to start your own business?

MT:  It’s both hard and easy. It’s hard because it is a lot of work and usually more hours than you would work for someone else. But it is easy if it is something you love and enjoy sharing with others. Working with the herbs every day is like a dose of aromatherapy for me.

I also have had a ton of help and support from my family and friends. They have helped me put up lights in my basement, transplant tiny seedlings, give me heirloom tomato plants, assemble the greenhouse, baby sit the greenhouse, transplant more little plants, plant my tomatoes in their gardens, paint signs, haul things to the Farmer’s Market, pot up even more plants and promote the greenhouse on Facebook. I couldn’t have done it without them.
HPR:  Why start your own business?

MT:  It gives you a chance to follow your dreams and bring an idea to life. I think my years with Great Plains and Microsoft gave me the confidence to believe that a good idea combined with hard work should lead to success. What I have realized is that you don’t have to know all the answers; you just need to know the next right step and do it.
HPR: Can you give our readers a recipe that is easy to make with your herbs?

MT:  Hot dilled green beans. I will send that separately.
Recipe to come in the next column. Any questions or concerns, email .(JavaScript must be enabled to view this email address). Eat well and stay safe.

What: It’s about Thyme ~ .(JavaScript must be enabled to view this email address) or .(JavaScript must be enabled to view this email address) or http://www.ThatHerbWoman.com
Where: 707 10th St. N.
When: Open on Monday, Wednesday, and Friday from 12 – 6 p.m.