General Information

Thyme is a savory herb classically used in European and Caribbean cooking. Try adding it to jerk sauces, poultry, meats, soups, eggs, or stocks.

Storing & Cooking Information

Handling: Add a sprig/s to any slowly cooked soups, stews, tomato-based sauces, or plain rice during cooking and remove before serving. Sprigs can also be placed in the water for steamed or boiled vegetables. If using fresh leaves in a dish, it’s a good idea to strip the leaves off the woody stems. It can be a bit painstaking, but using a fork to strip the stems helps.

Storing: Store fresh thyme in the fridge in a plastic bag.

Freezing: Freeze branches on cookie sheets, then strip off the leaves, put them into plastic containers and return them to the freezer. Or mix finely chopped thyme with just enough olive oil or butter to bind them together, and freeze the mixture in ice cube trays. Frozen thyme tastes much better than the dried form, but it appears limp and unattractive. Use it in stews, casseroles and other dishes when taste matters more than appearance

Drying: Dry entire branches of thyme on racks, or tie them into bunches and hang them in a dry, well-ventilated spot away from direct sun. Store dried leaves in airtight jars.

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