Prepare and Store Fresh Thyme

Thyme is a woody, perennial herb that is commonly harvested and sold as fresh sprigs or as individual leaves. It is often used as a culinary or medicinal herb and can even serve as incense. This article will inform you about how to properly prepare and store fresh thyme using whole sprigs or just the leaves.

Steps

If you plan to use the remainder of the thyme within a week

  1. Set aside the amount you are going to use in your dish, then refrigerate the rest, unwashed.
  2. Wrap the surplus sprigs loosely in plastic wrap and place in a sealed plastic container in the warmest part of your refrigerator.
    • Some people like to bundle the loose sprigs in a paper towel or two before wrapping with plastic.[1] The thinking is that the paper towels reduce essential oil losses by minimizing the bruising of delicate leaves.
  3. Record the contents and the "use by" date (one week) on a masking tape (or other) label.

Preserving the sprigs for more than a week

  1. Rinse the harvested sprigs, keeping the leaves attached, with clear, running water.
  2. Pat the sprigs dry using paper towels. Be gentle as the delicate leaves bruise fairly easily and will lose some of their essential oils (potency).
  3. Wrap a piece of string or a bay leaf around a few of the stems to bundle them. You can use as many sprigs or as few as you like when creating your "sprig bouquet." Be sure not to tie them too tightly, though, or you might snap the stems.
  4. Use your thyme sprigs. Thyme bouquets are great when used in marinades or with anything that can be roasted. Just be sure to remove the woody stem prior to consumption.

Preserving the leaves for more than a week

  1. Detach the leaves from the stem using either your fingers or a fork. Do this only after the sprigs have been washed well and patted dry.
    • If you use your fingers, gently hold the top of the stem with one hand and use your other hand to gently pinch and run down the stem detaching the leaves.
    • If you wish to use a fork instead, gently hold the top and run the stem between the tines.
  2. Spread the leftover leaves (detached from the stem) on a plate in a cool location.
  3. Check the leaves after several days to see if the drying process is complete. If not, stir the leaves gently and return the plate to the drying area.
  4. Push the thyme leaves into a pile when they are dry and transfer the leaves to a resealable container.
  5. Store the dehydrated thyme leaves in the refrigerator.[1]
    • Label the container with the "packed on" date and the contents.
    • Note that dried thyme is one of the best herbs for retaining flavor.
    • Still yet, thyme is best fresh (as is the case with most herbs).
  6. Finished.

Tips

  • Experiment with thyme to discover amazing flavor pairings. Don't hesitate to try something new.

Warnings

  • Avoid overbuying fresh thyme as it only stays good for approximately one week. Stick to buying smaller quantities.
  • Since thyme is a woody herb, using the stem is not always advisable. Only use the stem when you can remove it from the dish, e.g., when roasting a chicken.

Related Articles

Sources and Citations

  1. ↑ 1.0 1.1 http://www.realsimple.com/food-recipes/shopping-storing/herbs-spices/best-way-store-herbs-10000001192665/

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