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.
