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THYME

DAYS TO SPROUT

DAYS TO
SPROUT

7-21 DAYS

MATURES IN

MATURES
IN

90-95 DAYS

TASTE IT FOR

TASTE IT
FOR

4-12 WEEKS

CARE & HARVEST

Once the crop reaches 8-10 inches, snip the top of the plant, but only the green stem, not any woody sections. Ensure at least 5 inches of the plant remains.

Harvest the plants just before they flower for the highest potency.

Trimming your thyme often will encourage more fresh growth and more rounded shape.

QUICK FACTS

Native to the Mediterranean, it was used by the ancient Greeks in baths and burnt as incense as they believed it gave one courage. In the middle ages, thyme was given to soldiers as it was associated to courage and bravery. 

Thymol is a compound produced in thyme which has antibacterial, anti-fungal and insecticidal properties. Thyme is packed with a variety of vitamins and minerals including vitamin A, B, C, E and K. Minerals in notable quantity include potassium, iron, calcium, manganese, magnesium and selenium. 

Thyme has an earthy flavor and is best used to season soups, steams, meat and vegetables. It pairs well with other Mediterranean herbs like oregano. Thyme can be steeped as a herbal tea by infusing with boiling water for 10 minutes. 

ORIGIN // Native to the Mediterranean, it was used by the ancient Greeks in baths and burnt as incense as they believed it gave one courage. In the middle ages, thyme was given to soldiers as it was associated to courage and bravery. 

QUALITIES // Thymol is a compound produced in thyme which has antibacterial, anti-fungal and insecticidal properties. Thyme is packed with a variety of vitamins and minerals including vitamin A, B, C, E and K. Minerals in notable quantity include potassium, iron, calcium, manganese, magnesium and selenium. 

USE // Thyme has an earthy flavor and is best used to season soups, steams, meat and vegetables. It pairs well with other Mediterranean herbs like oregano. Thyme can be steeped as a herbal tea by infusing with boiling water for 10 minutes. 

HARVEST TO PLATE RECIPE

Creamy lemon thyme chicken

Photo / Recipe Source: Le Creme de la Crumb

INGREDIENTS

  • 6 boneless skinless chicken thighs or 4 boneless skinless chicken breasts
  • 2 teaspoons Italian seasoning
  • 2 teaspoons finely chopped fresh thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon pepper
  • juice of 1 medium lemon (about 2 tablespoons)
  • 1 cup heavy cream
  • 1/2 cup low sodium chicken broth
  • 1/2 cup sliced mushrooms
  • 1 teaspoon minced garlic

INSTRUCTIONS

  • Whisk together Italian seasoning, chopped thyme, garlic powder, and lemon pepper. Season chicken with half of the mixture. Cook chicken in a greased pan or skillet over medium heat 5-7 minutes on each side until lightly browned and cooked through. Transfer chicken to a plate and cover to keep warm.
  • Add garlic and mushrooms to pan and stir over medium heat 2-3 minutes until fragrant and mushrooms are tender. Stir in chicken broth, lemon juice, and remaining seasoning mixture. Stir in cream until mixture begins to boil, cook another 2-3 minutes, stirring constantly.
  • Return chicken to pan and toss in the sauce to coat. Garnish with lemon slices, fresh thyme, and cracked black pepper as desired. Serve hot.
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