Growing and Using Fresh Thyme

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
quickly.

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.