Quantity: per plant
Use: Consumed raw or cooked
Grown: High tunnel
Grown by: Top Shelf Farm
Plant in an area where there is full sun exposure
Space the plants about 12-24 inches apart
Ideal soil is well-drained with a pH of about 6.0-8.0 with a ground temperature of 70 degrees fahrenheit
Most thyme is drought resistant so give a thorough water when the soil is dry
Short Term Storage: Fresh thyme should be stored in the warmest part of the refrigerator. Place plastic wrap very loosely (still allowing for ventilation) over the thyme and place in a door compartment in the refrigerator.
Long Term Storage: Thyme can be dried or frozen. To dry leaves, tie in bunches and hang indoors in a well-ventilated area out of direct sunlight. Leaves should dry in 5-10 days. Once leaves are dry, store them in an air tight container for up to 6 months. Thyme can be frozen easily to preserve flavor and color. Place thyme sprigs in a plastic bag and put in the freezer. Once completely frozen, roll over sprigs in bag when rolling pin to separate leaves from the stem. Discard stems and place leaves back in freezer.
Preparation: Wash leaves under cool running water to remove dirt and pat dry before cooking or eating.
4 large tomatoes
1 large garlic clove, thinly sliced
Leaves from 2 large sprigs thyme
1 tbsp olive oil
2 tbsp honey
2 tbsp balsamic vinegar
1 tsp wholegrain mustard
Heat oven to 350 degrees F. Halve the tomatoes and put them cut side up in a single layer in a large ovenproof dish or baking tray. Tuck a sliver of garlic into each tomato half and sprinkle thyme leaves on top. Drizzle with the oil then bake for 30-40 mins or until the tomatoes are soft and juicy. Leave to cool.
To serve, carefully lift the tomatoes onto a serving plate and pour over some of the juices from the roasting dish. Whisk together the honey, vinegar, and mustard to make a dressing. Drizzle over the tomatoes and sprinkle with a few more thyme leaves.
1/3 cup tangerine or orange juice
1 tablespoon olive oil
1 tablespoon Thyme Leaves
1 teaspoon McCormick® Mustard, Ground
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon salt
1/4 teaspoon McCormick® Black Pepper, Ground
1 pound salmon fillet
Mix tangerine juice, oil, thyme, ground mustard, garlic powder, salt and pepper in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 20 minutes, turning occasionally. Remove salmon from marinade. Discard any remaining marinade.
Broil 10 minutes or until fish flakes easily with fork.