Thyme
Thyme is identified by its light, small and medium, grayish-green leaves. Fresh thyme is highly aromatic. The leaves release a minty lemony aroma.

Storage
» Store in the coldest area of the walk-in cooler. Kitchen heat will cause thyme to yellow, wilt and lose its flavor.
» Store in the original container to protect. Do not stack heavy objects on top of cases to limit the potential of crushing.
» Keep away from drafts from the cooler fan. Exposed thyme is highly susceptible to dehydration.
» Product is moderately susceptible to ethylene gas damage. Store away from ethylene producing fruits where possible. Ethylene damage will appear as yellowing and accelerated decay.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Product has an expected shelf life of 2-3 days. Plan to rotate frequently and purchase for immediate needs.
» Avoid placing the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.
» Limit the time the product is out of refrigeration, do not allow the unused product to reach room temperature.

Preparation
» Thyme can be field packed and should receive a quick cold water rinse and drained well, immediately prior to prep.
» Store prepped product immediately into refrigeration (covered) upon completion of the prep.