key points
- Spring or early summer harvest thyme, trim the soft top and release green growth.
- Cut with clean scissors, leave the woody stems, and harvest regularly to promote taste and shape.
- Store in the fridge, keep it in water to expand dry, freeze, dehydrate, or freshness.
Thyme is an easy -to -grow, evergreen Mediterranean Shrub, which is usually low maintenance, ends in the position of the sun. It is dry tolerant and Comes back every yearBut it has a quiver – you have to take a crop Parsley The correct way if you want it to grow instead of dying.
Want to know how it is right? Here is described how to cut thyme, when to do it, and how much to actually take.
When harvesting thyme
The best time for thyme harvesting is During the growing seasonWhich runs from spring through early summer. You can also harvest before setting winter cooler temperature. Try to harvest in the morning, which is the strongest taste of thyme.
Thyme needs to be cut regularly to prevent your woody growth from handling, but if you cut too much, you risk harmful or killing the plant. If left on its own equipment, thyme can become woody or flowers, which negatively affects the taste of the herb.
The harvesting themime prevents woody growth, encourages more stems, and thyme maintains fresh and herbal taste.
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How to harvest thyme
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The first step in any crop is to grab a fast, clean pair pruning shears Or focus on scissors and top of the plant. Carefully cut a branch in the soil or above a leaf node. Avoid woody stems, which do not have the same taste as young leaves.
How much thyme should you harvest?
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Croping thyme can mean a small cut or a large cut. You can just trim a few stems, or you can cut the entire top of the plant for a large crop.
For an important crop, you can trim the half plant, starting with leaves at the top, which should Prevent the plant from bloomingLeave the plant enough so that it can recover and move back. Take too much and you can harm the plant or kill; Not enough, and you are not giving the plant an opportunity to fill your full capacity and grow.
Do not be ashamed of your cuts, but be sure to leave enough woody stems at the bottom to make the plant again. Even after completing the crop, green leaves should be left.
How to store thyme
If you entice to use all your aromatic thyme immediately, go for it – the most tasty after harvesting is the most tasty. As it sits for a long time, its delicious oils begin to get away.
There are four ways to store Thyme here.
Store thyme in a moist paper towel in the fridge
If you do not plan to use it in the first few days, oppose the urge to take the leaves from the stem. Store the thyme in a piece helps to maintain the taste, especially if you put them inside a plastic bag, a moist paper is wrapped in a towel. It should be kept for two weeks.
Dry thyme
Sukhana is the longest lasting option. Hang upside down in a dark area for two weeks. Once it dries, store the full bunches in a resalable bag, and when you are ready to use it, break the leaves from the stems.
Tie.
Thyme is drying? When you go, bundle the sprigs, target for 40 sprigs in each bundle.
Put thyme in a glass of water
You can also keep it in the fridge in small glass water. While the thyme will continue to grow, it will remain upset for a few months. Remember to change water at least once a week.
Freeze thyme cubes
Thyme can also be placed in a freezer for use in a pinch in a soup or sauce. Finely cut it, then pour it in an ice cube tray with a thin layer of water. Wait until the cubes freeze, then pop them in your next chicken soup.
Try dehydration
Less on time? You can also dry the thong with a slightly azar with the door, by putting it in dehydration or in the oven. Check the thyme regularly. When it breaks in your fingers, it is ready.
Harvesting vs Pruning Thyme: What is the difference?
Both harvesting and pruning thyme involve the plant back cutting, they are not the same; They have different goals and approaches, although both will prevent the plant from becoming very woody.
With harvesting, you are cutting the plant at the ideal time in your development so that you are assembled to enhance the taste of the stems you are assembled. This is usually done in spring or summer, before the plant blooms.
With pruning, you just want to trim the plant before winter so that it can be given time to recover. After this bloom you can proun the thyme – at this point, the taste usually does not matter. This is being done for the health of the plant and to ensure that it returns next year, is ready to produce a new crop.
Fasting
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If you cut some of thyme springs for cooking, it should quickly move back.
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You can cut thyme springs repeatedly, but if you are planning on a large crop, limit it two to three times per year.
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Thyme cutting will root in water Or The soil, until they have been cut properly. Use a little Root hormone powder If you are promoting in the soil to help to speed up the process of growing roots.
