Another member of the mint family, thyme is the herb of French cuisine. This highly aromatic herb is integral to many soups, sauces, stocks, and the traditional bouquet garni. To remove the fresh leaves from the stem, gently run your fingertips down, towards the thicker part of the stem.
Thyme StorageVisit this page for herb storage and drying instructions.
Whole stems can be added to soups or sauces and removed before serving. Thyme goes well with grilled meats, Mediterranean dishes, soups, and roasted vegetables.
Recipes for Thyme
Bean Salad with Creamy Herb and Shallot Dressing
Braised Red Potatoes with Lemon and Herbs
Roasted Garlic and Squash Soup