Alachua county

thyme

March

about




Thyme (Thymus vulgaris) is a low-growing herbaceous plant with small, aromatic leaves in the mint family (Lamiaceae). It is native to the Mediterranean region, where it has been cultivated for centuries.  Its small, flavorful leaves and versatility in the landscape have made it a popular herb worldwide.

Thyme has a compact and bushy appearance, making it an attractive and functional addition to gardens, containers, or herb beds. Some varieties are creeping while others grow upright to 18 inches. Lemon thyme is a variety that adds lemon flavor and aroma. Thyme tends to develop dense, woody stems that become more tender towards the tips. The leaves are small, narrow, and oval and usually arranged oppositely on the stems. Thyme produces small, tubular flowers in shades of white, pink, or purple, depending on the variety. The flowers are arranged in clusters at the tips of the stems and bloom in late spring to early summer.  

planting



Thyme is drought tolerant and thrives in sunny, well-draining soil. Choose a spot with at least 6 hours of sunlight per day. Thyme works well in rock gardens and containers. It can also be grown indoors in window gardens in well-drained potting media and looks good cascading over the edge of containers. Thyme can also be used as borders in flower beds. In North-Central Florida, thyme is best grown in the spring but can also be planted in the fall. It can become a perennial, but thyme will most likely need to be replanted every three to four years for best growth because it tends to get woody.

 

Thyme can be planted by seed, propagated by cuttings, or by dividing rooted sections of the plant. Germination from seed can often be slow and uneven. Start seeds indoors to improve uniformity, about a month before the last expected frost. Seedlings can then be transplanted after the danger of frost has passed. To propagate, take a 4–6-inch cutting, remove the lower leaves and plant in well-draining soil or potting media.

care



Once planted, thyme will grow adequately without fertilization, but will benefit from the occasional application of well-aged manure or a balanced fertilizer. Similarly, thyme can withstand drought but will benefit from supplemental irrigation during dry periods. The soil should be allowed to dry out between waterings. Thyme plants should be pruned regularly by pinching off the tips of the shoots to promote branching.

The plant is susceptible to botrytis rot, rhizoctonia (root rot), and other plant diseases. To minimize this risk, maintain good soil drainage and plenty of air circulation. Common insect pests include aphids and spider mites. To manage regularly inspect plants and use a strong spray of water to dislodge pests. Neem oil or insecticidal soap can be applied for persistent problems but always follow the label and wash leaves thoroughly after harvest.

harvest





Thyme can be harvested once the plant reaches about 6 inches in height. Young, tender leaves can be gathered and used fresh at any time but for the best flavor, harvest in the morning when the essential oils are most concentrated and before the plant flowers. Use scissors or pruning shears to snip the tips of the branches. Avoid harvesting more than one-third of the plant at a time to ensure continued growth.


SELECTING, STORING, PREPARING, AND COOKING WITH THYME

Culinary uses of Thyme are popular in Middle and Near Eastern cuisines, in Europe, the United States, and the Caribbean. Thyme is the go-to herb in cooking and has been known since ancient times. The Greeks and Romans used thyme for both its aromatic and medicinal properties. The ancient Egyptians used it to embalm the dead. By the Middle Ages, thyme was used as a flavoring for foods and drinks. It is a member of the mint family and is mostly native to southern Europe and the Mediterranean. But there are varieties of thyme native to many other regions of the world, from Greenland to Asia. The word thyme was derived from the Greek thumos which means odor and refers to the plant’s fragrance. Thyme has a peppery and earthy scent, but the flavor is earthy floral but spicy with hints of clove, lemon, mint, and camphor. It adds freshness, warmth, depth, and complexity to a dish. It is the one herb you do not want to be without, and it is also known as the background herb because it rarely takes front stage but gives complexity to many kitchen dishes.

SELECTING

Select fresh thyme with bright green colored leaves. When crushed the leaves should be fragrant. Make sure the stem is not dry and brittle and avoid leaves that are wilted, dried out, or black. If you are buying packaged thyme, make sure the package does not contain moisture. Harvest herbs early in the morning after the dew has evaporated. Herbs contain volatile oils which escape during high sun and when their leaves are damaged, preventing you from getting the full flavor of any herb. Handle herbs gently to avoid bruising the plants. Select only enough herbs for immediate use unless they are to be dried or frozen. Herbs should be fresh, clean, and free of disease.

STORING

You can store thyme in a variety of ways to preserve its flavor and texture and ensure it will last as long as possible. Option one store as a bouquet in water:  Place the stems of thyme in a jar or glass of fresh water and store in the refrigerator. Change water daily and keep stems submerged. Option two wrap in moist paper towel:  Wrap a bundle of thyme in a moist paper towel, roll it loosely and store it in the refrigerator up to a week to use fresh. Option three dry: To dry hang in bundles away for sunlight or strip leaves from the steam and dry them on a screen. Option four freeze:  Freeze by putting bundles in a freezer bag or stripping leaves and freezing in an ice cube tray. When you store frozen cubes label bag with item, date, use by date and amount of thyme in the bag. You can use the thyme cubes in soups, stews, sauces, and casseroles. To use in omelets or other dishes thaw cubes, drain water, and use the leaves. You can also freeze the leaves without freezing in water, but they are not as fresh tasting. Freeze a bundle of thyme in a freezer bag or container after you have flash frozen the thyme bundle. Dried herbs can be stored for up to one year and maintain their quality if stored properly in a cool, dark, and dry place.

PREPARING




Rinse the thyme gently in cool water and pat dry before using. Remove the leaves carefully from the stem by gently sliding your finger down the stem to remove the leaves, be careful not to get fingers cut from the woody steam. If the stems are too woody to use your fingers you can use gloves or a fine-mesh strainer. Push the end of the thyme stem through a hole in the strainer and carefully but forcefully pull the stem through. The leaves will be collected in the strainer, ready to use whole or be chopped. Another method is using a fork. Bunch together the thyme, holding the ends of the stems tightly, then run the fork tines through the thyme from the stems to the leaves, separating the leaves from the steam.

COOKING

Thyme is known as the “blending” herb because it pulls flavors together. It is used in cooking beef, pork, poultry, seafood, sausages, vegetables, lentils, cheeses, eggs, rice, grains, bread, beans, pizza, pasta, stuffings, chowders, gumbos, jambalayas, and soups.  It is great added to stocks, marinades, and sauces. The flowers can be used in salads or as garnish. Include thyme with parsley, bay, and rosemary leaves to form a bouquet garni (a small bundle of  herbs that are tied with cooking string as a bouquet or placed in cheese cloth and tied with cooking string).  Thyme can also be used to flavor beverages, such as infused water and teas.  Remember dried herbs are two to three times stronger than fresh herbs.  A conversion to use with thyme for fresh to dried to powdered herb is:  2 teaspoons of fresh herbs equals ¾ teaspoon dried herbs equals ¼ teaspoon powdered herb. There are several different varieties of thyme my favorites to use are:  Lemon, common, caraway, orange, creeping and French. Lemon thyme is my overall favorite with a lemon smell and taste that is great with fish, seafood, chicken, veal, and desserts. Common thyme, also known as garden thyme is what you normally find in your produce section or grocery shelves. Caraway thyme is great for stir-fry and on meats giving a nutty flavor.  Orange thyme has an orange scent and flavor.  Good with stir-fry and poultry dishes.  Creeping thyme or also called mother-of-thyme is great in herb blends.  I find French thyme has the fullest flavor and is great for seasoning mixes. This is the thyme most chefs use.  

PAIRING





Thyme is a go to herb and pairs well with most everything. It pairs best with anchovy, chicken, clams, cream sauce, eggs, cheese, fish, lamb, lentils, mussels, onion, pork, potato, salmon, seafood, tomato, turkey, and zucchini. Herbs and spices include basil, bay, allspice, chili, clove, garlic, lavender, marjoram, nutmeg, oregano, paprika, parsley, rosemary, and savory.

Nutritive Value:

Many culinary herbs, both fresh and dried, have phytonutrients. Phytonutrients may help protect against chronic diseases such as diabetes, heart disease, and certain cancers. Thyme, along with all herbs and spices help reduce sodium in the diet that helps prevent hypertension and chronic diseases. Herbs are used just like salt as a flavor enhance but are a healthier choice to add flavor to food.

mARTHA'S YUMMY LEMON THYME BARS

Lemon-Thyme Bars

Ingredients for the Crust:

1 cup all-purpose flour

¼ cup sugar

2 tablespoons cold water

1 teaspoon lemon zest

2 teaspoon lemon thyme leaves

1 teaspoon kosher salt

10 tablespoons unsalted butter, cubed and chilled

 

Ingredients for the Curd:

1 ½ cups sugar

¾ cup freshly squeezed lemon juice

2 teaspoons lemon zest

1½ teaspoons cornstarch

½ teaspoon kosher salt

2 eggs, plus 3 yolks

1 teaspoon thyme leaves, finely chopped

4 tablespoons unsalted butter

2 tablespoons olive oil

Garnish

Confectioners’ sugar and thyme or mint sprigs


Directions: 

Make the crust first: Preheat the oven to 325° and line a 9-inch square pan with parchment paper with some hanging over the edges of the pan. In a food processor, add all the crust ingredients and pulse until a crumbly dough forms. (It is important you have the butter cubed and chilled to get the correct crust consistency.) Press the processed dough into the prepared pan, covering the entire surface of the pan. Bake until golden, 30 minutes. 


Curd:  While the crust is baking make the curd. In a small saucepan, whisk together the sugar, lemon juice and zest, cornstarch, salt, eggs, and egg yolks until smooth. Add the thyme leaves and place over medium heat. Cook, stirring constantly, until thickened, 8 to 10 minutes. Remove from the heat and strain, then stir in the butter and olive oil until smooth. 


Add Curd to Crust:  Immediately after removing the crust from the oven, pour the curd over the crust, spreading evenly with an icing or offset spatula. Return to the oven and bake 10 to 15 minutes, until set. Let cool completely, then refrigerate for 30 minutes. Remove the bars from the pan, using the parchment. Dust with confectioners' sugar and garnish with thyme leaves, then cut into twelve bars and serve.

 

 

Selecting, Preparing, Storing and Cooking with Thyme submitted by:  Martha Maddox, CEA IV, Family and Consumer Sciences Agent, UF/IFAS Extension Alachua County.

Pictures:  Pictures taken by:  Martha B. Maddox, CEA IV, FCS, UF/IFAS Extension Alachua County and Canva.

Resources Used:  UF/IFAS EDIS #FCS8932 Cooking with Fresh Herbs, Emily Minton, and Martha Maddox https://edis.ifas.ufl.edu/publication/FY1209