'Thyme - Wooly'
Thymus vulgaris

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Thyme is the herb (dried aerial parts) of some members of the genus Thymus of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus Origanum, with both plants being mostly indigenous to the Mediterranean region. Thymes have culinary, medicinal, and ornamental uses, and the species most commonly cultivated and used for culinary purposes is Thymus vulgaris.

Uses
Thyme is sold both fresh and dried. While summer-seasonal, fresh greenhouse thyme is often available year-round. The fresh form is more flavorful, but also less convenient; storage life is rarely more than a week. However, the fresh form can last many months if carefully frozen.

Fresh thyme is commonly sold in bunches of sprigs. A sprig is a single stem snipped from the plant. It is composed of a woody stem with paired leaf or flower clusters ("leaves") spaced 15 to 25 millimetres (1⁄2 to 1 inch) apart. A recipe may measure thyme by the bunch (or fraction thereof), or by the sprig, or by the tablespoon or teaspoon. Dried thyme is widely used in Armenia in tisanes (called urc).

Depending on how it is used in a dish, the whole sprig may be used (e.g., in a bouquet garni), or the leaves removed and the stems discarded. Usually, when a recipe specifies "bunch" or "sprig", it means the whole form; when it specifies spoons, it means the leaves. It is perfectly acceptable to substitute dried for whole thyme.

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RECIPES

Lemon Thyme Chicken with Garlic and Rosemary

Ingredients
• 4-5 pieces chicken thighs
• ⅓ cup lemon juice, fresh squeezed
• 2 Tablespoons lemon zest
• ¼ cup olive oil, (optional)
• 4 cloves garlic, minced
• 2 Tablespoons fresh chopped thyme
• 1 Tablespoon fresh chopped rosemary
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2-3 Tablespoons butter, melted
• slices Lemon/Lime for garnish

Instructions
1. Place the lemon juice, lemon zest, olive oil, garlic, thyme, rosemary, salt, and pepper in a small bowl. Whisk to combine.

2. With the tip of a sharp knife, make a shallow cut into each piece of chicken 2 to 3 times, about ½ an inch long. This helps the marinade really get in and penetrate.

3. Place each piece of meat and the marinade in a gallon size resealable bag. Rotate the bag so all the pieces are coated with the marinade. Seal the bag, place in a dish, and then place in the refrigerator for 12 hours up to overnight.

4. After it has marinated, preheat oven to 375°F. Remove the chicken from the marinade and place in a single layer in a large baking dish.

5. Bake for 30 minutes, or until the chicken has reached an internal temperature of 165°F.

6. When done, remove the baking dish from the oven and discard the additional liquid.

7. Melt the butter and baste it on top of each piece. Allow to rest for about 5 minutes before serving.