table of contents
- Cutting off or plucking?
- frequently asked Questions
Thyme refines meat, fish and numerous other dishes in our kitchen. For long-lasting enjoyment of the plant, however, the harvest should be carried out correctly. But should you cut or pluck thyme?
In a nutshell
- If the leaves are plucked directly from the shoot, it can die off due to the numerous injuries
- When you cut off shoots, the plant at the interface is stimulated to shoot to the side
- After washing the cut shoots, the leaves can be plucked off easily
Cutting off or plucking?
The question of the correct harvest of thyme is answered quite simply: From the growing plant Up to the edible seasoning, you should use both procedures - but always with the right one Time:
- Shoot shoots with sharp scissors at the base or cut off in the lower third
- Wash shoots under cold water
- Pluck leaves from the shoots
- Chop or chop individual thyme leaves with a sharp knife
Note: You can take the leaves directly from the growing shoot. However, no new leaves grow here.
If you cut whole thyme shoots, side shoots will sprout again at this point. This method is gentle on the plant and supports it Rejuvenation comparable to the maintenance cut.
frequently asked Questions
Basically, all components of the plant are edible. However, the styles quickly become lignified and are no longer tasty. You should therefore only use the leaves, which are rich in oil, as aromatic flavoring agents.
Whether fresh or dried, the plant needs heat and, if necessary, some moisture so that the essential oils are released from the leaves. In this way, the taste unfolds optimally and is transferred to the seasoned dishes.
All of the thyme varieties available from us as aromatic plants are basically edible. Depending on the age and nature of the leaves, you should possibly give them to eat as a whole branch and remove them again after cooking.
