You can air dry the thyme by hanging bundles in a well ventilated room, or you can spread the thyme out on a sheet of paper/plate/container and leave it to dry. Dried Thyme can retain its full flavor for up to 2 years.Fresh thyme will keep 1-2 weeks in the refrigerator, if you place the thyme in a zip-lock bag or in a closed container.It is best to cut larger quantities for drying or freezing before the plants flower. Cut off small sprigs with scissors for immediate use as needed.It is best to harvest thyme from soft wood that is still green. Thyme can be harvested all year long, but its flavors are most concentrated in summer.Prune the plants back in the spring and summer after flowering, to keep them compact and to promote fresh, new growth.Give plants a liquid feed during summer to improve growth, flavor and flowering.Ensure plants in pots are not allowed to completely dry out.Harvesting Thyme Freshly harvested thyme sprigs. Foliage: evergreen Flowering: spring Harvest: all year Pruning and caring for it help ensure that your thyme grows well. Height 8 to 16 inches (20 to 40 cm) Exposure full sun Soil light, well-drained. Name Thymus Family Lamiaceae Type condiment. Allow soil to dry between thorough watering. For optimal flavor, harvest thyme stems just before the plant goes to flower. Thyme is both a cute little perennial and a fabulous herb.Tolerates poor soil, heat, and drought.Transplant the seedlings in late August to early September after the last frost. Sow Thyme Seeds in cell packs or flats, press into soil but do not cover as the seeds need light to germinate.Alternatively sow seeds into seed trays in a protected environment or greenhouse during winter.Each variety bears leaves of slightly different shapes, colors, and flavor. French, English, and German thyme are the most well known culinary varieties that you will find at your local nursery. Thyme is perfect in many poultry, meat and fish dishes, as well as casseroles and stews, and a main ingredient of Italian dishes and bouquet garnish.
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