Lemon thyme is an herb with a fresh lemon flavour and smell. It has small, rounded, green leaves on long woody stems. The delicate and lively flavour of lemon thyme pairs well with fish and other light dishes. Lemon thyme should be added at the end of cooking to preserve the best flavour.
Choose lemon thyme with small, fresh looking leaves. Avoid leaves that are yellow or black. Store in a plastic bag in the fridge for seven days.
To dry lemon thyme for longer storage, form small bundles and tie the stems together with cotton thread. Cut several holes in a paper bag and slip the bag over the bundle. Tie the bag to the stems and suspend the bundle upside down in a warm, dry room for about two weeks. Store dried lemon thyme in an airtight container for up to six months.
Serving suggestion: Peel and clean 48 jumbo shrimp. Melt one stick of unsalted butter and sauté one clove minced garlic for one minute. Add the shrimp to the pan and sauté for five minutes, until shrimp are pink. Add three tablespoons chopped fresh lemon thyme to the pan and sauté another thirty seconds. Serve hot.