Native to the Mediterranean; a classic herb in French cooking. Thyme has a warm, aromatic, slightly pungent flavor. Blends well with other Mediterranean herbs and stands up to chiles for Caribbean cuisine.
Add to ratatouille, cassoulet and pot-au-feu. Brush thyme butter on baked sweet potato, carrots or fish. Dust over fried liver and onions or fried egg. Flavor fried chicken, split pea soup, cheese dishes and cream soups. Add to carrot dishes, herb bread and tapenade.