Posted (Lori) in News


–Wrap your extra thyme in a paper towel, then seal in a baggie. This will stay fresh in your fridge for at least 1 week.

–To dry it—tie it with a string or ribbon and hang it a dry place. It will be dry in about a week; crumble the leaves into a small jar with a tight lid and it will keep for a long time (I don’t know how long—I’ve always used it up before it lost its potency).



Use fresh thyme when you make a bouquet garni (a little bundle of herbs tied together with string that you add to stocks, soups and stews), along with bay leaves, parsley and whatever other herbs will accent the soup ingredients. Crumbled dried thyme can be added with peppercorns and other dried herbs to bags fashioned from cheesecloth or – in a pinch – coffee filters.


Dry some of your extra thyme, and mix with dried basil, oregano, parsley, rosemary along with garlic and onion powder to make your own Italian seasoning.

To make poultry seasoning, mix your dried thyme with sage and marjoram.

For something with a bit more spice, mix up your own creole spice (thyme with paprika and cayenne pepper, oregano, onion, salt and black pepper) or jerk seasoning (thyme with cayenne, onion, cinnamon, allspice, salt and pepper).

Store all of these dried mixes in a cool, dark place after sealing in an airtight container.


Thyme goes well with lamb, beef and poultry, so add the fresh leaves to roast meats, as well as soups and stews. In many US plant zones, thyme will be green all winter, so use the leaves to add fresh flavor to those bubbling winter one-pot meals.

Fresh thyme also goes well with fresh tomatoes. Salt and pepper thickly sliced tomatoes and sprinkle on some thyme leaves. If you like, you can top this with slices of fresh mozzarella.

Mix thyme leaves with melted butter and use to top other vegetables, such as green beans or asparagus. It especially highlights the flavor of carrots, while providing a dramatic color contrast.

Thyme leaves can easily be mixed with cream cheese and garlic and spread on a tortilla to flavor a wrap (or top the cream cheese with diced olives and ham, roll up the tortilla and cut into inch-thick pinwheels), or thinned with a little sour cream and served with crackers.

Thyme flowers are edible, and make attractive garnishes. I especially like to add them to salads, where they add another layer of flavor. Another way to get the flavor of thyme into a salad is to add thyme leaves to vinaigrettes. (It is easy to strip the leaves away from the stems of thyme sprigs by running your thumb and forefinger down the stem against the growth of the leaves while holding the end of the sprig firmly with your other hand.)

More about thyme:


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