I love to use fresh herbs when I’m cooking. Our little herb bed did pretty good this year and I used my fair share of thyme, rosemary, parsley, oregano, chives, and cilantro.
But there are also times when I prefer dried herbs. Specifically I like dried thyme (in popcorn) and dried oregano (in sauces).
I clipped what was left and prepared it for drying. I rinsed and spun dry the herbs and then I tied small bundles together using some butcher’s string.
I hung them in the kitchen and they’ll stay there until they are nice and dry. Then I’ll pluck the little leaves from the stems and store them in small jelly jars above the stove.
Have you ever classed up your popcorn with a little dried thyme? If not, you really should. It’s delicious. You should also make your popcorn on the stove. That microwave stuff is ok in a pinch but it pales in comparison to real popcorn. Pop your corn and then add a little melted butter, a liberal sprinkle of salt, and a little dried thyme, crushed a bit between your fingertips. Delicious!
