Fresh thyme: what can I do to use up a lot of it?

Use dried or fresh thyme in salad dressings and marinades to add flavor and kick. This simple marinade is great with grilled chicken or could, in a pinch, even serve as a terrific salad dressing!

Thymed Marinade

1/4 cup vegetable oil

1/2 cup seasoned rice vinegar

2 cloves garlic, crushed

1/4 teaspoon salt

1/4 teaspoon cracked black pepper

1/4 teaspoon dried thyme leaves (1 teaspoon fresh)

Combine all the ingredients and use to marinate chicken for several hours before cooking.

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Roasted Zucchini with Fresh Thyme

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Cooking spray

2 medium to large zucchini, halved lengthwise

1 tablespoon garlic-flavored olive oil or regular olive oil

Salt and ground black pepper

1 teaspoon garlic powder

2 teaspoons chopped fresh thyme leaves

Preheat oven to 450 degrees F.

Coat a large baking sheet with cooking spray.

Arrange zucchini halves, flesh side up, on prepared baking sheet. Drizzle olive oil over zucchini. Season the flesh with salt and black pepper. Season with garlic powder. Sprinkle thyme over top.

Roast 8 to 10 minutes, until tender and golden brown.

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Shrimp With Lemon and Fresh Thyme

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4 quarts water

9 sprigs fresh thyme

1/2 lemon, cut into 4 pieces

2 dozen large shrimp in their shells

4 ripe plum tomatoes, peeled, seeded, cut into 1/4-inch-wide strips

3 celery ribs, cut into 1/4-by-2-inch-wide strips

1 red onion, peeled, cut into paper-thin rings

2 lemons, cut into paper-thin slices

2 tablespoons fresh lemon juice

1/3 cup olive oil 1 tablespoon whole fresh thyme leaves

The garlic toast

1 loaf French bread

8 tablespoons (1 stick) softened butter

2 garlic cloves

1 teaspoon kosher salt

1 tablespoon finely chopped fresh parsley

In a large pot, bring the water to a boil. Add 1 sprig of fresh thyme, the lemon pieces, and the shrimp and bring to another boil. The shrimp will be done at the boiling point. Remove from the heat and drain.

When the shrimp are cool enough to handle, remove their shells. Place the shrimp in a bowl. Add the tomatoes, celery, red onion, and lemon slices. Sprinkle with the lemon juice, olive oil, and thyme leaves. Toss well to blend. Refrigerate for at least 1 hour or up to 24 hours before serving.

Preheat the oven to 400°F.

To make the garlic toast, cut 4 thick slices of French bread on the diagonal so you get long oval slices. In a bowl, mash the butter, garlic, salt, and parsley together until you have a paste. Spread the mixture on the bread and place the slices on a sheet pan. Toast the bread in the hot oven for 8 to 10 minutes, or until the slices are light brown.

To serve, divide the shrimp among 4 plates. Garnish with the remaining thyme sprigs, and serve with the garlic toast on the side.

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You can put the rest in a bottle of extra virgin olive oil or blend it into a tub of butter (250g). Both methods have long storage period. Enjoy!

You can cut it into little pieces and put in ice cube trays, add water and freeze then put into plastic bags in the freezer.

Put some if it in a fresh salad.

Soups, salads, in your food!! You can't imagene how many plates you can use thyme!!

dry it and save it for future use. You can put it out in the sun or use your oven to dry it.

Olive oil, put it in oil and you can you use it any time.