Pungent and bright, these whole dried thyme branches are harvested just before the plants go to flower. The Gangi family dries their thyme on-site at their farm in Sicily and leaves the branch intact to preserve all the essential oils that give thyme its trademark spicy and woody aromas.
How to use
Gently crush the cluster of leaves to release their flavor and mix into dry rubs and marinades for roasted potatoes, grilled chicken and everything in between. To add a deeper flavor to broths and stocks, simmer one to two thyme branches in the liquid.
