THYME (PREORDER)

~2 lbs Thyme aka "Bai-Li-Xiang-Cao", "She-Xiang-Cao", "百里香草", "麝香草" Thyme has tiny green, pointy leaves with red-tinted stems. It has an earthy, minty, slightly lemony flavor. This herb is a popular ingredient in Middle Eastern cooking. Thyme is often used in flatbread and flavor roasted meat. Recipes calling for thyme require you to strip the leaves off the woody stems. Using the entire herb infuses a stronger scent and flavor. Thyme is good for stuffing, meat, and seafood dishes. Thyme is available year-round. Handling Tip Selection Thyme leaf firmly attaches to the stem with no signs of wilted or yellowing. Storage Thyme should be stored at 32°F (0°C) with a relative humidity of ninety to ninety-five percent and with a light mist. The typical shelf life is two to three weeks. Thyme is highly sensitive to ethylene, a naturally occurring gas that regulates ripening. Thyme should not be stored with high ethylene-producing products to extend shelf life and avoid leaf yellowing. Thyme produces a low level of ethylene. Thyme is not sensitive to chilling injury and should be stored as cold as possible without freezing.