Cultivating
Thyme a is hardy herb and can withstand greater temperature ranges. It can also thrive in smaller pots, minimum 4″. When watering allow top 1-inch of soil to dry out between waterings then water thoroughly.
Once the plant is 6 inches tall, stems are ready for harvesting. At this point, they should also be trimmed in order to promote more growth. Otherwise the stems will become woody and lack leaves.
Harvesting
Read your recipe to determine how to prepare the fresh thyme. If it calls for thyme sprigs, stems are ready to use cut directly from the plant. If the recipe calls for thyme leaves, pull the sprigs through the tines of a fork to remove the leaves. If the recipe calls for chopped fresh thyme, place the leafy stems on a clean chopping board and dice them into bits with a sharp knife. Remove any large, woody pieces of stem and discard.
Cooking
It is often combined with rosemary, marjoram and sage in cooking.
Here are some ideas for inspiration:
- Season ground beef or turkey for tasty burgers.
- Make a butter rub- combine thyme with olive olive and softened butter, and rub it on chicken or pork before grilling or roasting.
- Stuff a roast chicken- combine with rosemary sprigs and place inside whole chickens prior to roasting.
- Spice up a crockpot stew.
- Add to an omelette or scramble.
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