Can i use thyme stems

Well thyme is a common feature in the stews and soups that I make, but I have to say that I have not really used it on seafood all that much. I tend to not want to take anything away from the taste of the fish itself, or whatever type of seafood it is, and so I am hesitant to spice things up too much. That said, I appreciate the fact that you say it does not overpower the dish, so I might have to try it a little more. Thanks for sharing. Good ideas! We have so much in our kitchen, and now I know what I can use it in!

I love using thyme in all the above recipes. I have five plants in my garden. I dry it, then store it. Thank you! Thyme is my go-to when fixing ground turkey, chicken and other meats. It is so delicious. I add it toward the end of cooking, and a little goes a long way. I top my meats with chopped tomatoes. I do small portions oz because I may go back for more, add a side of fruit, 6 oz of wine — so good.

Sound great, Jo! We just harvested two beautiful bunches of thyme from the garden. One rather gregarious bunch of German thyme and another more petite bunch of French thyme. The German thyme definitely appears to be more hardy. This site uses Akismet to reduce spam.

Learn how your comment data is processed. About Sandy Weismann More Posts When you have an herb such as thyme, it works great to put whole sprigs in your recipe. When you are cooking the dish some of the leaves may come off bu the stem stays intact and you can simply remove the stems when you are done. Alternatively, you can pluck the leaves and add them to your dish. The stems can be dried and used for the salt rubs that you ask about more on this in a bit. The technique of adding whole stems to a dish for an herb such as parsley or cilantro won't work as well.

The stems cook and become limp making them hard to remove from the dish. As such, I prefer to pluck my cilantro and discard the stems. That doesn't mean you have to discard the stems. When you are chopping parsley, basil or cilantro, for example, there is no reason at all to not chop the stems along with the leaves.

However, the further toward the root end of the stem you go, the less delicate they are so you might want to cut the first few inches off of the stem and discard those or dry them for your salt rub. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more.

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