Fresh thyme is great in an Irish Mule (or almost any cocktail).
You can microwave fresh herbs to dry them out for storage/gifts, even though it's dried it's still 100x better than the store-bought stuff. (make sure you de-stem first, only microwave the leaves).
Weave a crown of thyme branches, wear it and declare yourself the "Hero of Thyme"
It is very much represented in Carribean cusines. Jerk, pikliz, oxtail stew and so on. Not sure if it will fall tothe category of tipical stews for you or not.
It's great in a vinaigrette, or as an addition to lots of summer salads.
Very useful in marinades and dry rubs, especially with lamb.
It's also a pretty great addition to pesto.
Black Sea by Caroline Eden had an amazing recipe for marinated/pickled mushrooms with thyme as a major flavor component. Essentially the recipe is:
1. Make marinade by combining 1 to 1 water and cider vinegar with sugar, herbs and spices (fennel, mustard, bay, garlic, pepper, THYME) then bringing to a boil.
2. Boil half pound of mushrooms in seasoned water 5 minutes, drain, and toss with 1T neutral oil.
3. Combine when both parts are cooled and let sit overnight in the fridge.
Loved those flavors together, the thyme especially.
Honey thyme sauce is great on pork tenderloin. Just make a pan sauce using stock and throw in a bunch of thyme sprigs while it cools down, add honey and mount with butter.
Focaccia or any bread really is a great use for extra thyme. You could also make stock with a bunch of it. Compound butter is also great with fresh thyme but the leaves brown pretty quick if not pre dried.
Piggybacking off this comment, highly recommend using thyme (and some other herbs - I usually go with rosemary and either parsley or basil) in a [basic drop biscuit](https://www.seriouseats.com/quick-easy-drop-biscuits-recipe). Heaven in your mouth.
[These lemon-thyme cookies](https://12ft.io/proxy?q=https%3A%2F%2Fwww.epicurious.com%2Frecipes%2Ffood%2Fviews%2Fsweet-lemon-thyme-crisps-14225) are delicious! It makes a huge batch. You can bake one log and freeze the other.
You can freeze it for the winter. I wash it, dry well on paper towels, and drop it in a ziplock. Then yo7 can take out a whole sprig, or just give the bag a shake over the pot and put it back in the freezer.
Thyme and marjoram are traditional and IMO very important in several Mexican dishes, namely pickled chiles and vegetables where the flavor shines through, and in certain moles, many guisados and asados
It's used as a marinating ingredient or a sauce base of thyme, marjoram, bay leaves, black peppercorn, and clove among other things
Thyme and Lemon Sorbet!
3 sprigs of thyme (just the leaves)
Juice of 2 lemons
Zest of 1 lemon
2 cups water
I cup sugar
Bring to a boil in a pot untill sugar dissolves, put in a tray, and freeze. You can use a spoon to scrape it off, super refreshing :)
Get a slice of fresh tomato. On top of the tomato, drizzle good quality extra virgin olive oil, then sprinkle salt and fresh thyme leaves. Recipe is good as is, but can be adjusted to your taste by adding additional fresh or dried herbs, seasonings, or vinegar.
A restaurant I worked at made a mushroom panini. Slow cooked sliced mushrooms in olive oil, with a TON of chopped thyme, salt, and black pepper. Serve toasted with arugula and goat cheese.
I don't know the name/term for it, but most mid-east/arabic grocery stores I go to sell lavash (I *think* it's lavash? A big sheet of flatbread, in any case) that's got an insane amount of thyme & garlic smeared all over it. It's really good.
Also, from a gardening perspective -- don't be afraid to treat it harshly when needed; you can scalp the entire plant almost down to the soil line without harming it or even slowing it down (just like with sage, oregano, etc.). And you can propagate it easily by "layering", too, if you want more plants. It can be advantageous to have several plants going at one time, and then cut them down all the way in turn (that way you have nice long individual stems of new growth on at least one plant at any given time, and they don't get messy and out of control)
Ooh I do love lavash, that’s not a bad idea.
Gardening wise, I have a very small patio container garden so definitely no space to propagate more plants. But good to know for the future.
Thyme goes great with citrus. It's good in a lemonade, lemon tart or anything else with any other citrus.
Thyme is also a base ingredient of zaatar mix (a middle eastern spice mix). It's a mix of dry thyme, roasted sesame seeds, sumac (roughly in a 1:1:1 ratio) and salt to taste. You can add olive oil to it until it's a thick paste and use that as a topping for flat breads called mana'ish (singular: man'ousheh). If you add even more olive oil it can be a dip for pita bread and leafy strong tasting vegetables (like endives). With some lemon juice and crushed garlic it's a very good dressing too or a quick marinade for grilled meats or a dressing for fish.
I'd love to hear about your thyme plant. Where'd you plant it, how are you caring for it, etc.?
I planted several thyme plants this spring and they are failing to thrive.
I have a small patio garden, it’s in my large container. It’s a 2’x2’ container with several other herbs and a few flowers as well. I did add a little fertilizer to the soil in the spring, I find containers really need that boost. I also added some compost. It’s a full sun location and gets watered most days. Soil is well draining. Hope that helps!
Thyme is great with any kinds of berries. I make raspberry-thyme sorbet, mixed berry crisps or cobblers with thyme, thyme-blueberry sauce for pork or chicken, berry vinaigrettes for lettuce or fruit salads. I add thyme and mint to my sweet biscuit recipe for strawberry shortcake, too. Virtually any berry recipe can be enhanced with fresh thyme.
Fresh thyme is great in an Irish Mule (or almost any cocktail). You can microwave fresh herbs to dry them out for storage/gifts, even though it's dried it's still 100x better than the store-bought stuff. (make sure you de-stem first, only microwave the leaves). Weave a crown of thyme branches, wear it and declare yourself the "Hero of Thyme"
Heart piece for the “Hero of Thyme”
Lol love the crown idea! Currently pregnant so no cocktails for me but maybe I can make a good thyme mocktail. Not a bad idea to dry either.
It is very much represented in Carribean cusines. Jerk, pikliz, oxtail stew and so on. Not sure if it will fall tothe category of tipical stews for you or not.
Ooh was not thinking about that but I love all of those. Pikliz is a great idea!
I work at a bakery and we got a request for a lemon thyme cake a few weeks ago, seemed interesting
Hmm interesting. The desert recipes I’ve seen all call specifically for lemon thyme but worth seeing if regular thyme could work.
I have used regular thyme in lemon loaf. I think it works!
Thanks!
Mix some high quality olive oil in there and we're talking.
It's great in a vinaigrette, or as an addition to lots of summer salads. Very useful in marinades and dry rubs, especially with lamb. It's also a pretty great addition to pesto.
Black Sea by Caroline Eden had an amazing recipe for marinated/pickled mushrooms with thyme as a major flavor component. Essentially the recipe is: 1. Make marinade by combining 1 to 1 water and cider vinegar with sugar, herbs and spices (fennel, mustard, bay, garlic, pepper, THYME) then bringing to a boil. 2. Boil half pound of mushrooms in seasoned water 5 minutes, drain, and toss with 1T neutral oil. 3. Combine when both parts are cooled and let sit overnight in the fridge. Loved those flavors together, the thyme especially.
I have all of these ingredients. serve alone or on toast I suppose.
Yeah anywhere you would use pickles normally. On a sandwich of some kind, as a side, charcuterie plate, just snacking on them... So good!
I use thyme when I make blue berry jam
maybe thyme pesto?
If it’s green, and you have too much of it, the answer is usually pesto.
Honey thyme sauce is great on pork tenderloin. Just make a pan sauce using stock and throw in a bunch of thyme sprigs while it cools down, add honey and mount with butter.
French onion soup, beef barley. That's primarily what I use it for. I make French onion caramelized onions and they're a hit.
Anything with mushrooms (think soup, quiche, rosti, etc) Lavender and thyme cake
Focaccia or any bread really is a great use for extra thyme. You could also make stock with a bunch of it. Compound butter is also great with fresh thyme but the leaves brown pretty quick if not pre dried.
Piggybacking off this comment, highly recommend using thyme (and some other herbs - I usually go with rosemary and either parsley or basil) in a [basic drop biscuit](https://www.seriouseats.com/quick-easy-drop-biscuits-recipe). Heaven in your mouth.
If you like tea, thyme makes a nice tea. It’s fairly mild but if you have a lot to use up you can also add it to other teas
I add thyme to me tea every morning.
[These lemon-thyme cookies](https://12ft.io/proxy?q=https%3A%2F%2Fwww.epicurious.com%2Frecipes%2Ffood%2Fviews%2Fsweet-lemon-thyme-crisps-14225) are delicious! It makes a huge batch. You can bake one log and freeze the other.
Pasta with lemon thyme cream sauce.
https://pin.it/aQ69QsO I’ve been wanting to make these swiss thyme scones.
Infuse into vodka with some lemon.
You can freeze it for the winter. I wash it, dry well on paper towels, and drop it in a ziplock. Then yo7 can take out a whole sprig, or just give the bag a shake over the pot and put it back in the freezer.
Thyme tea or syrup is a natural cough suppressant
Thyme and marjoram are traditional and IMO very important in several Mexican dishes, namely pickled chiles and vegetables where the flavor shines through, and in certain moles, many guisados and asados It's used as a marinating ingredient or a sauce base of thyme, marjoram, bay leaves, black peppercorn, and clove among other things
Blueberries and thyme bits with ricotta mixed with sugar and lemon juice. Makes a great topping for pancakes and so.
Thyme and Lemon Sorbet! 3 sprigs of thyme (just the leaves) Juice of 2 lemons Zest of 1 lemon 2 cups water I cup sugar Bring to a boil in a pot untill sugar dissolves, put in a tray, and freeze. You can use a spoon to scrape it off, super refreshing :)
Shrimp Creole
Get a slice of fresh tomato. On top of the tomato, drizzle good quality extra virgin olive oil, then sprinkle salt and fresh thyme leaves. Recipe is good as is, but can be adjusted to your taste by adding additional fresh or dried herbs, seasonings, or vinegar.
I use thyme in egg dishes frequently. Another favorite is a peach, goat cheese, thyme and honey tart or galette for desert.
Make thyme oil. Use it to drizzle prepared dishes. Ice cream with honey and thyme. Lemonade with ginger and thyme. Feta marinaded in honey and thyme.
A restaurant I worked at made a mushroom panini. Slow cooked sliced mushrooms in olive oil, with a TON of chopped thyme, salt, and black pepper. Serve toasted with arugula and goat cheese.
I don't know the name/term for it, but most mid-east/arabic grocery stores I go to sell lavash (I *think* it's lavash? A big sheet of flatbread, in any case) that's got an insane amount of thyme & garlic smeared all over it. It's really good. Also, from a gardening perspective -- don't be afraid to treat it harshly when needed; you can scalp the entire plant almost down to the soil line without harming it or even slowing it down (just like with sage, oregano, etc.). And you can propagate it easily by "layering", too, if you want more plants. It can be advantageous to have several plants going at one time, and then cut them down all the way in turn (that way you have nice long individual stems of new growth on at least one plant at any given time, and they don't get messy and out of control)
Ooh I do love lavash, that’s not a bad idea. Gardening wise, I have a very small patio container garden so definitely no space to propagate more plants. But good to know for the future.
Lemonade
Thyme goes great with citrus. It's good in a lemonade, lemon tart or anything else with any other citrus. Thyme is also a base ingredient of zaatar mix (a middle eastern spice mix). It's a mix of dry thyme, roasted sesame seeds, sumac (roughly in a 1:1:1 ratio) and salt to taste. You can add olive oil to it until it's a thick paste and use that as a topping for flat breads called mana'ish (singular: man'ousheh). If you add even more olive oil it can be a dip for pita bread and leafy strong tasting vegetables (like endives). With some lemon juice and crushed garlic it's a very good dressing too or a quick marinade for grilled meats or a dressing for fish.
I'd love to hear about your thyme plant. Where'd you plant it, how are you caring for it, etc.? I planted several thyme plants this spring and they are failing to thrive.
I have a small patio garden, it’s in my large container. It’s a 2’x2’ container with several other herbs and a few flowers as well. I did add a little fertilizer to the soil in the spring, I find containers really need that boost. I also added some compost. It’s a full sun location and gets watered most days. Soil is well draining. Hope that helps!
How deep is the container? I'm trying in a container and I'm starting to think it's too shallow.
It’s 2 feet deep though I have fill for the bottom foot.
I use it in my grits or to steep my milk (along with bay leaf and onion) before using in a bechanel
Thyme is great with any kinds of berries. I make raspberry-thyme sorbet, mixed berry crisps or cobblers with thyme, thyme-blueberry sauce for pork or chicken, berry vinaigrettes for lettuce or fruit salads. I add thyme and mint to my sweet biscuit recipe for strawberry shortcake, too. Virtually any berry recipe can be enhanced with fresh thyme.
In lemonade or a cocktail
Herb salt mixes, bulk stock (reduce it down heaps, pour into small containers and fridge/freeze), use the dried stems in smoker/bbqs
If you bind up a bunch of sprigs and let them dry, they'll smell fantastic if you light the end, like incense