Aromatic leaves season meats, poultry, stews, sauces, soups, & dressings.
Thyme is one of the most widely used culinary herbs. Nutritionally, thyme contains numerous flavonoids that make it an antioxidant-rich food. It also has volatile oils that have antibacterial, antispasmodic, & carminative, or gas relieving, properties.
Can be used fresh or dried. 6 fresh thyme sprigs = 3/4 teaspoon ground dried thyme. If your recipe calls for tablespoons of fresh thyme instead of sprigs, you can use the ratio of 1 tablespoon of fresh thyme : 3/4 teaspoon of dried thyme.
To dry leaves, tie stems loosely in small bunches & hang in dry, airy location out of the sun. OR spread on cheesecloth or window screen in dry, shady location. OR dry herbs in the oven for 2-3 hours on cookie sheet at lowest heat, leaving the oven door open. OR use dehydrator following manufacturer’s instructions. When thoroughly dry, store in tightly sealed container in dry, dark location such as a cupboard. Depending on the method, thyme retains much of its volatile oil & antioxidant content when dried. According to the book Thyme by Elisabeth Stahl-Biskup & Francisco Sáez, oven-drying's the worst method for preserving nutritional content. Favored in Mediterranean & Greek cuisine, thyme also has been used as a therapeutic herb for centuries. Many conditions are purported to be helped by thyme tea, including anxiety, fatigue, & depression. According to Gaea & Shandor Weiss, authors of Growing & Using the Healing Herbs, herbalists used thyme as an antispasmodic to treat convulsions in ancient times.
May be frozen in ice cube trays in water or olive oil. Remove leaves from stems 1st.
May also be added to vinegars, herb butters, & used to infuse honey.
1.06 ounces = $3
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