Content

• Steps
• Method 1 of 4: Using Thyme in Various Recipes
• Method 2 of 4: Using thyme with other spices
• Method 3 of 4: Thyme Oil
• Method 4 of 4: Other Uses of Thyme
• Tips

Thyme, or thyme, is a herb used to make both sweet and savory dishes. It is used both dried and fresh. It can be mixed with other spices to grate meat, add to butter. You can also make a mixture of dried herbs and add thyme to it to add to soups and other dishes.

Steps

Method 1 of 4: Using Thyme in Various Recipes

1. 1 Remember the proportions of fresh and dried thyme. If a recipe requires fresh thyme, but you only have dried thyme, or vice versa, don't worry. These types of thyme are used interchangeably. Six fresh sprigs of thyme equals 3/4 teaspoons (3.75 g) dried thyme.
2. 2 Read the recipe to know how to prepare fresh thyme. If your recipe requires thyme sprigs, wash them to prepare them for use. If only the leaves are indicated in the recipe, then you will need to run the fingers of one hand over the branches, holding the end of this branch with the other hand to separate all the leaves.
   • If the recipe requires chopped fresh thyme, then place the leaves on a clean board and chop them finely with a sharp knife. Remove large pieces of wood from the stem.
3. 3 Place fresh thyme in a glass of water for longer shelf life. Cut the twigs diagonally, then dip the ends into a glass of water as you would with flowers in a vase. Place the glass in the refrigerator and change the water every other day. This way thyme can be stored for about a week.
   • You can also wrap the fresh thyme in a damp, clean towel and store it in the refrigerator.
4. 4 Use a dark glass container for dried thyme. Herbs and spices should be stored in glass or metal containers as they keep better than plastic containers. Glass does not affect the aroma and taste of herbs in any way, while metal and plastic can. It is best to use dark glass containers (such as those used to store reagents), which, among other things, protect the dried herbs from exposure to sunlight.
5. 5 Store dried thyme in a cool, dry place out of direct sunlight. Store dried thyme in a cool, dark place, such as a corner cabinet in your kitchen. And while many people store spices and herbs over the stove, this is not a good idea. Herbs and spices should not be stored over the stove, in the refrigerator, or on the table. Changes in humidity and temperature, as well as sunlight, can adversely affect the shelf life of herbs.

Method 2 of 4: Using thyme with other spices

1. 1 Make a spice mixture with lemon zest, thyme and pepper. In a small bowl, combine 1 tablespoon (15 g) finely grated lemon zest, 1 tablespoon (15 g) dried thyme, 2 tablespoons (10 g) salt, and 1 tablespoon (15 g) pepper. Before cooking meat (steak or the like), rub the mixture over the meat for an especially bright flavor.
2. 2 Make a spice mixture with thyme and rosemary. In a bowl, combine ⅓ cup (42 g) salt, 1/4 cup (32 g) dried rosemary, 2 tablespoons (30 g) dried oregano, 2 tablespoons (30 g) dried thyme, 2 tablespoons (30 g) dried garlic flakes, 2 tablespoons (30 g) ground black pepper, and 1 tablespoon (15 g) dried sage. Sprinkle the mixture over the chicken or ribs and press lightly while cooking.
3. 3 Make a spicy thyme spice mixture. Peel 2 dried chili peppers and grind them in a coffee grinder or mortar. Mix the resulting chili powder with 4 teaspoons (20 g) of coarse sea salt. Place 4 teaspoons (20 g) of finely grated lemon zest on a piece of parchment paper and microwave for 1 minute. Then:
   • Add 4 teaspoons (20 g) of fresh thyme leaves to parchment paper and microwave for about 90 seconds to dry the leaves and rind.
   • Let the lemon zest and thyme cool, then stir gently and crush. Add the thyme lemon to the chili salt and mix thoroughly.
   • Rub the mixture over roasts or chicken.

Method 3 of 4: Thyme Oil

1. 1 Soften the butter and chop the thyme. Remove about half a packet of butter (100-120 g) from the refrigerator and leave it at room temperature for about two hours to soften. Tear the leaves off a few sprigs of thyme and chop them finely for about ¼ cup (32 g) thyme.
   • If you don't have time to wait for the butter to soften, then microwave it in 15 second intervals until the butter is the desired consistency.
2. 2 Combine thyme, salt and pepper with oil. Place the softened butter in a bowl. Add 1 teaspoon (5 g) sea salt and 1 teaspoon (5 g) freshly ground black pepper. Add the chopped thyme and stir in thoroughly with a spoon or spatula.
3. 3 Transfer the oil to a clean container and store in the refrigerator. Close the bowl tightly or transfer the spiced oil to an airtight container. Put it in the refrigerator and store it for up to two weeks. You can also freeze such oil - in this case, store it for up to three months.
4. 4 Serve this spicy butter with your favorite dishes. Brush fresh bread with spicy butter or add to freshly cooked steak, baked potatoes, or boiled corn. The possibilities are endless!

Method 4 of 4: Other Uses of Thyme

1. 1 Stuff the chicken with fresh thyme. Place 3-4 whole sprigs of thyme and rosemary inside the chicken to be baked. When the chicken is done, remove and discard the thyme.
2. 2 Make a bunch of dried thyme spices. Combine 1/2 teaspoon (2.5 g) dried thyme and 1/2 teaspoon (2.5 g) each marjoram, rosemary, sage, and bay leaf, and place in clean cheesecloth. Tie the ends of the gauze together and tie with a string to make a small bag of herbs.
   • Place this bag in the pot for chicken soup, goulash or other dishes - this spice blend will add incredible flavor to your meal.
3. 3 Spread thyme cream cheese on crackers. Mix 1 teaspoon (5 g) fresh thyme leaves (or ⅓ teaspoon (1.6 g) dried thyme), 1 teaspoon (5 g) finely chopped chives, 1/8 teaspoon (0.6 g) white pepper and 1/8 teaspoon of salt (0.6 g). Combine the spices with the soft cream cheese in a food processor.
   • Serve the resulting spicy cream cheese with toast or crackers.
4. 4 Season the filling with thyme. Mix 1/2 teaspoon (2.5 g) each dried thyme, rosemary, marjoram, and sage. Add 1/8 teaspoon (0.6 g) salt, 1/8 teaspoon (0.6 g) black pepper, 2 tablespoons (30 ml) melted butter or margarine with 1 cup (237 ml) chicken stock. Chop 2 celery stalks and 1 small onion. Combine celery with onions and 6 cups (770 g) crushed dry bread or rusks.
   • Drizzle the butter, broth, and spice mixture over the bread and vegetables. Remember to stir the mixture with a spoon.
   • The resulting filling can be stuffed with turkey or chicken before baking.

Tips

• There are many ornamental varieties of thyme that are not suitable for culinary purposes. If you plan to grow thyme in the country, choose thyme lemon-scented (thymus x citriodorus) or common thyme (thymus vulgaris).
• Dried thyme should be used within 1-3 years as it will lose its flavor later.
• Thyme can be grown in a flower pot on a sunny windowsill and enjoyed fresh seasoning all year round.