Rose Creek Farms Lemon Thyme Recipes Certified Naturally Grown Vegetables and Herbs in Sunset Texas

Lemon Thyme Uses

Lemon Thyme works well with chicken and fish dishes.

How to Store Parsley, Cilantro, and Other Fresh Herbs

1. Snip off the bottom of the stems.

2 Make sure the leaves are completely dry. Better to hold off rinsing them until you're about to use them.

3 Fill a jar or a water glass partially with water and place the stem ends of the herbs into the water in the jar.

4 If you are storing the herbs in the refrigerator, cover loosely with a plastic bag. Cilantro loves cool temperatures and should be stored in the refrigerator. Parsley can be stored at room temperature or in the refrigerator. It has been said that basil is ideally stored at room temperature and not in the refrigerator, because it is susceptible to damage from cold.

5 Change the water after several days if the water starts to discolor.

Fresh parsley, cilantro, basil, and other fresh herbs can last up to 2 weeks or longer when stored this way.

Thyme is an excellent source of iron, manganese, and vitamin K. It is also a very good source of calcium and a good source of dietary fiber.

To dry garden thyme, lay the stems flat or hang them in bunches in a shady, dry location. Strip the dried leaves from the stems and store in an airtight container. Freeze sprigs of garden thyme on a cookie tray and store in airtight freezer bags for use as required.

Thyme has a pungent taste and warming properties. Thyme stimulates the circulation and helps to throw off chills and lethargy and acts as an exhilarating tonic to the whole system. Its tonic action on the nervous system makes it excellent for physical and mental exhaustion, relieving tension, anxiety and insomnia and to lift the spirits in depression. As a diuretic, thyme reduces water retention, infections of the urinary tract, rheumatism and gout. Thyme also regulates the menstrual cycle and clears infections of the reproductive tract.

Harvest stems and leaves for drying just as flowering begins, cutting the entire plant back to about 5 cm (2 inches) above the ground. For the rest of the season, harvest only the tips of the branches so the plants are sturdy enough to survive fall and winter temperatures.

Tie all the ingredients into a cheesecloth bag, and add to water for cooking fish, lobster, crabs, chicken, veal. This quantity flavors 2 quarts of cooking water.

2 cups unpitted green olives
1 very thinly sliced lemon, peel and all (I use a Japanese mandolin for this)
2-3 tablespoons fresh lemon thyme, chopped
1/2 cup olive oil

Slit or crush the olive. Put in a jar with the lemon slices. Put the chopped thyme over the olives and pour the olive oil in. Let stand at room temperature for 24 hours.

Lemon Thyme Cookies

1 stick butter
3/4 Cup sugar
1 egg, beaten
1 Teaspoon vanilla
1 Tablespoon milk
1 Teaspoon grated lemon zest
1/2 Cup fresh lemon thyme leaves, finely chopped
1 1/4 Cups flour
1/8 Teaspoon salt
1/4 Teaspoon baking powder

Preheat oven to 350F. Cream butter, gradually adding sugar, and beat until light. Add egg, vanilla, and milk and blend until well incorporated. Blend in lemon zest and lemon thyme. Mix flour, salt, and baking powder and sift into butter mixture. Blend well. Arrange by teaspoons on greased cookie sheet and bake 8-12 minutes, until lightly brown. Yield: 3 dozen.

Tisane of Lemon Thyme (a fresh herbal tea)

2 cups boiling water, removed from heat
3-6 sprigs lemon thyme, or more, to taste (I use lots more)
1 teaspoon honey, or less, to taste

Let the thyme sprigs steep in the very very hot water, add honey while water is still hot. Steep for 5 minutes. This treatment can be done with many herbs, with or without the honey. The final drink can be taken hot or cold.

Lemon Thyme Bread adapted from Recipes from a Kitchen Garden by Shepherd and Raboff
2 cups unbleached all purpose flour (I use half whole wheat with great results...)
2 t baking powder
1/4 t salt
6 T butter, at room temp
1 cup sugar
2 eggs
1 T grated lemon zest (yellow only, no bitter white part)
2 T lemon juice
2 T finely chopped lemon thyme
2/3 cup milk

Lemon glaze:
2 T lemon juice mixed with enough powdered sugar (about 1/2 cup) to make a thin, pourable consistency

Grease and flower an 8 x 4 1/2 inch loaf pan. On a sheet of waxed paper, sift together flour, baking powder, and salt. In a bowl, cream butter; gradually add sugar, beating until fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice and lemon thyme. Add dry ingredients alternately with milk, mixing just until batter is smooth ad blended. Pour batter into pan. Bake for 55 to 60 minutes or until a wooden pick inserted in the center of bread comes out clean. Let stand in pan for 5 minutes. Turn out and slowly pour lemon glaze over the loaf.