Too much thyme
February 10, 2018 10:20 AM   Subscribe

What can I do with an excess of fresh thyme?

I bought a bunch of fresh thyme the other day for a recipe--however, since the recipe only called for 4-5 sprigs of thyme, I have a lot left over. I'd like recommendations for what to do with it, preferably something simple that would preserve and/or highlight the flavor.
posted by Lurch to Food & Drink (17 answers total) 2 users marked this as a favorite
Black eyed peas and rice, Use fresh thyme.
posted by St. Peepsburg at 10:28 AM on February 10, 2018 [1 favorite]

Thyme freezes well but it's also really good in soups. Here's some instructions for freezing it if you want. You can make herb salt which will keep well. You can also cook up (and store) lemon thyme rice which uses a fair amount of it.
posted by jessamyn at 10:30 AM on February 10, 2018 [2 favorites]

I'm a lazy guy so I would just hang it over the sink and walk away until it was dry, then strip and put up.
posted by ftm at 10:31 AM on February 10, 2018 [1 favorite]

Thyme dries better than any other herb imo. Hang it at room temp, it’s ready when the leaves fall off at the slightest provocation. Collect the leaves and discard the stems, or use them to flavor stock/sauces as you would bay leaves.
posted by STFUDonnie at 10:31 AM on February 10, 2018

this is the best and simplest roast chicken recipe. Put a handful of thyme sprigs into the cavity along with the lemon and a few cloves of garlic; deglaze pan while chicken rests and make a simple sauce. Use the rest of the thyme in the pot when you make stock from the bones.

Alternatively, make a thyme syrup for cocktails/mocktails.
posted by halation at 10:32 AM on February 10, 2018 [7 favorites]

If you like hot sauce, this one is really good and the thyme adds a lot of flavor (from this Chowhound thread):


10-12 habanero or Scotch bonnet chiles
15 garlic cloves, coarsely chopped
15 scallions, cut into 1-inch pieces
1 large carrot, coarsely chopped
1 cup water
3/4 cup distilled white vinegar
1/2 cup yellow mustard (Additional ½ cup is optional)
2/3 cup chopped cilantro leaves
2 tablespoons thyme leaves
2 tablespoons fresh lime juice

1. In a small saucepan of boiling water, blanch the chiles for 1 minute. Drain and let cool. Discard the stems.
2. In a blender or food processor, pulse the chiles with the garlic, scallions, carrot and water until finely chopped. Add the vinegar, mustard, cilantro, thyme and limejuice and pulse just until combined. Season with salt. Transfer the sauce to jars and refrigerate.
posted by DingoMutt at 10:44 AM on February 10, 2018 [1 favorite]

I would put some in ice cube trays, add water, freeze. Then you have fresh thyme to add to soup, or make that recipe again.
posted by theora55 at 11:10 AM on February 10, 2018

Dry it and make homemade za'atar. Put that in a shaker and sprinkle it on lentils, soups, or salad, or hummus.
posted by amtho at 11:39 AM on February 10, 2018 [2 favorites]

Lemonade flavored with interesting herbs is an underappreciated culinary genre IMHO. Thyme is definitely one that works. Thyme lemonade.
posted by solotoro at 11:59 AM on February 10, 2018 [4 favorites]

I would use it all at once. Make a thyme roast chicken, use whatever you have left for thyme syrup for drinks and have people over for your annual JCVD Thymecrop party.
posted by ActingTheGoat at 12:30 PM on February 10, 2018 [2 favorites]

Mushrooms are really good with thyme.
posted by 2 cats in the yard at 1:49 PM on February 10, 2018 [1 favorite]

Cooked beets with a little vinegar, olive oil, salt and thyme.
posted by evilmomlady at 2:15 PM on February 10, 2018

Make herb butter. Slice or mold and freeze it. Then you'll have fresh thyme anytime to add to whatever food strikes your fancy.

This is the Spruce's take on herb butter.
posted by slipthought at 2:50 PM on February 10, 2018 [3 favorites]

We like it on roasted veggies.
posted by SemiSalt at 5:16 PM on February 10, 2018

You can make some thyme flavored simple syrup which would be great in several cocktails. Equal amounts sugar and water in a pan, put your thyme in there and simmer on low until the sugar is dissolved. Let cool for an hour, then strain out the thyme. This will last you for a month in the fridge.

That's what I would do if I had too much thyme on my hands.
posted by newper at 10:14 PM on February 10, 2018

Works great in a tomato sauce.
Re: preserving; apart from freezing, you can hang it to dry.
posted by farlukar at 6:57 AM on February 11, 2018

These beans and potatoes from Mark Bittman really highlight the thyme, as they don't have any other strong flavors going on.
posted by gueneverey at 8:01 AM on February 11, 2018

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