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Photo by Mother Ann

Cooking Level: Intermediate

Home Town: Streetsboro, Ohio, USA
Living In: Ravenna, Ohio, USA
Mother Ann is looking for: (4 recommendations)
I needed fresh thyme for an oyster stew I made for dinner so I bought one of those packages from the grocery store. I only needed 1 tablespoon - what should I do with the rest? I grow thyme in my herb garden in the summer but never had to worry about using up large amounts before it rots.

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Last updated: Jan. 7, 2013 5:33 am
Posted: Jan. 6, 2013 5:16 pm
Commented by: manella
Jan. 6, 2013 5:55 pm
I put thyme in spaghetti sauce,with roast chicken,sometimes with pork.I'm not sure if you can freeze it.Hope you get some good answers.
Mother Ann
Jan. 6, 2013 5:57 pm
the spaghetti sauce is a good idea. I was thinking of making spaghetti one day soon - I'll just make it sooner rather than later and make my own sauce!
Jan. 6, 2013 6:02 pm
You could put it in a brown paper bag, leaves in first, then tie it up and hang it. Make sure that you catch the stems when you tie it. The leaves will dry and fall into the bag. Then you can just use it as dried thyme.
Mother Ann
Jan. 6, 2013 6:10 pm
not a bad idea - but I have a dehydrator and dried all my thyme from my garden this Fall. I really want to use it as fresh as it is so much better that way! Thanks
Jan. 6, 2013 6:29 pm
I wrap herbs in a paper towel, put in a sandwich bag and freeze. They're not pretty for garnish after that, but they taste like fresh.
Jan. 6, 2013 6:55 pm
I do the same as Mimosa. We grew a ton of thyme this summer and I hated to see it go to waste so I just put it all in a big ziploc bag and threw it in the freezer. When I need it I just take out a few sprigs and you'd never know it was frozen... tastes just like fresh.
Patty Cakes
Jan. 6, 2013 7:24 pm
Huh, good idea!! Think it will work with cilantro? Thanks.
Jan. 6, 2013 9:19 pm
Patty, cilantro is what I started the freezing with! My fridge was acting up and freezing things once and I pulled out my cilantro and it was frozen solid. I just took it out and whopped off what I needed. It was perfect. Like I said, not garnish worthy, but tastes fresh as an ingredient.
Mother Ann
Jan. 7, 2013 3:12 am
I wondered if I could freeze it! Thank you!
Recommended Recipe:
Photo of: High Roast Chicken

High Roast Chicken

Submitted by: carabakescupcakes 
Living In: Richmond, California, USA
By cutting a brined chicken down the backbone and flattening it out, you can reduce the roasting time and have delicious roasted chicken and potatoes any night of the week. Start the brining earlier and finish cooking the chicken when convenient. 
Recommended by: Marianne
Jan. 6, 2013 6:50 pm
You could do something like this.
Patty Cakes
Jan. 6, 2013 7:19 pm
Yep, stuff that thyme in her and roast her till she hollers good n loud!
Mother Ann
Jan. 7, 2013 3:13 am
Sounds yummy! Thank you.
Commented by: alleycat
Jan. 6, 2013 8:31 pm
Hmm....In Oregon thyme grows all year. Never really dies out..gets a little dry but I am still able to get some fresh sprigs. And it never rots. Ick. Same with rosemary and oregano. I do dry out basil in oven.
Mother Ann
Jan. 7, 2013 3:15 am
In the past mine survived the winter, but this year I brought it all in and dried it - so.... I dried most of my oregano and rosemary but there is still some of that outside so I won't have to buy any of them from the store. I just hated buying that little package for $2.49 and only using a small portion of it. I'm going to freeze it like others above suggested. It'll be better than throwing it out and I don't need any more dried right now.
Commented by: Mike Harvey, daPITA
Jan. 7, 2013 5:32 am
Mother Ann, I leave mine in the garden and go out to pich whatever I need. This for the thyme, sage and rosemary. Basil I manage to use up in salads or sauces.
Mike Harvey, daPITA
Jan. 7, 2013 5:33 am
Oregano fets picked throughout the winter, also.
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