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Growing and Using Fresh Thyme

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Are you interested growing and using fresh thyme? Read on, because Gertens offers quality information on thyme, as well as mouthwatering recipes to boot!

How to Grow:

Minnesota hardy, great perennial groundcover. Plant in full sun (8 hrs. minimum). Fertilize once to twice a season. Water when top 1/2" of soil has dried.


How to Use:

Cut as you need. This plant is very vigorous and will regrow

How to Enjoy:

Eat: Grilled Asparagus:

Trim ends of 3lbs of asparagus. Coat with olive oil, salt to taste. Place on a hot (400˚) grill. Roll to char completely (place tips pointing toward grill edge). When asparagus is soft and well charred - remove from grill. Crush and chop
two garlic cloves, add. Remove two tsps worth of thyme leaves from stems, add juice from 1/2 lemon - toss all together and serve.

Eat: Thyme Salmon:

Cut 1 ½ lbs. salmon filet into 4" pieces. Toss with two tbs olive oil and 4 cloves of crushed garlic. Marinate in fridge for a half hour. Preheat grill to 300° - 325°. Remove fish from marinade - salt to taste and add 2tsp - 1 tbsp thyme leaves. Place on grill skin side down. Cook to desired doneness. 2 minutes/side - usually = Medium rare.


Drink: Brazilian Thyme:
Bruise 2 oranges and 1 lemon wedge with 2 sprigs of thyme in a shaker. Add 2 oz of vodka and ice. Shake. Strain into glass and garnish with fresh thyme.