Fortunately, our kitchen has many other tools that we can use to pick fresh thyme leaves, such as a fine-mesh strainer. If a recipe calls for a “sprig” of thyme, the leaves and stem should be kept intact. https://www.tasteofhome.com/collection/recipes-with-fresh-thyme Do measure thyme properly. Picking the leaves off one by one is tedious and I like to add a lot of thyme. Use in stews, stuffings, marinades, omelettes or scrambled eggs. Thyme. How to cook thyme. Fresh thyme keeps very well in the fridge and it’s also very easy to dry it. Getting all the small leaves off a sprig of thyme can be tricky, but our Test Kitchen has a simple hack. Depending on how your recipe demands, you can make good use of the whole thyme or just the fresh leaves. Fresh and dried thyme is commonly available in the refrigerated product section at the supermarket—use the de-stemmed leaves, or add it to dishes whole. Simply pick some fresh thyme, wash the herb, and dry it. This will remove every tiny bit of thyme while collecting it in the basin of the strainer. Originally native to southern Europe, thyme can be grown successfully indoors or outdoors in a variety of areas, needing only basic attention in order to thrive. Sponsored By Carapelli. Let them sit for about 10 minutes to drip dry. The intensely pungent flavour complements most meats, including chicken and game. This dressing is good on just about anything; served as a dip for raw veggies, baked zucchini or breads, drizzled over warm baked sweet potatoes, tossed in a pasta salad, or massaged into a kale salad. This usually gets the leaves collected in the strainer. The fork method may not be as effective with fresh, unfrozen thyme so simply pinch the stems between your thumb and forefinger and pull your fingers down the stem to break off the leaves. Place the leaves into an ice cube tray and fill with water. Chives and Dill. So in what dishes do fresh thyme work perfectly? By Carapelli® Olive Oil. Crush the herb with a mortar and pestle to release its natural oils. There's nothing like fresh thyme to add to what you're cooking. If you dry it and store it properly, fresh thyme can last you for several months. Hang the small bunches on a nail or hook in a warm, dark place with good airflow and low humidity. Dried thyme should be kept in an airtight container in a cool, dark place – it should last for 4-6 months. Hang Drying: A traditional air-drying method, which involves bundling together pruned and cleaned fresh thyme using a string, twine, or rubber band. These herbs are the simplest to prepare. https://www.foodnetwork.com/recipes/articles/guide-to-fresh-herbs Simply thread a stem through a hole in a colander. Once frozen, transfer the cubes to freezer bags and use as soup starters or “flavor bombs” in winter stews and roasts. Heat for five minutes, until it begins to bubble. Source: Best Health Magazine, May 2012; photo by Ryan Szulc Easy dip: Steep chopped rosemary leaves in olive oil and use for dipping bread. Read page 2 of the What to do with fresh thyme? Multi-Blade Kitchen and Herb Scissors with a Cleaning Tool These smart multi-blade kitchen scissors chop your favorite herbs in a jiffy. Thyme is a great addition to egg dishes. Using fresh herbs and better yet—growing your own—proves you don’t need to be a master chef to cook like one. But when your herb garden has produced more than you can use, or you've come across a great deal on bulk thyme, it's time to dehydrate thyme to bulk up your spice cabinet! When a twig of thyme is perfect, at least for my purposes, the leaves practically separate themselves from the branch. How to Have a Thriving Kitchen Herb Garden … But if this helps, you can skip this part when using thyme for non-liquid food. You can keep fresh thyme usable for up to two weeks simply by wrapping the sprigs in damp paper towels and leaving them in your refrigerator’s crisper drawer. Thyme tea is not only delicious, but it’s also very soothing, relaxing, and comforting. QUICK REFERENCE: Dry Thyme at 95-115F (35-46C) for 2-6 hours, depending on your dehydrator. Take fresh thyme leaves (no need to chop) and place them in ice cube trays. We begin by pushing the stem’s end through a hole as far as it can go. Our Greek-inspired marinade uses 1/4 cup of fresh oregano plus a couple tablespoons of fresh thyme, but this is also a great template for making your own marinade with other herbs you need to use up (in which case, you might want to swap out the lemon juice and white wine too, for other citrus and various types of vinegar, depending on the flavor of your herbs). Alternatively, you can dry fresh thyme by hanging it in a location with dry, moving air or by using a food dehydrator. 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