Shop products for Thyme 
Thyme is especially compatible with marjoram, summer savory, and parsley.
Native to southern Europe and the Mediterranean, thyme is a member of the mint family. Its sweet-smelling grey-green leaves have a bright, sharp taste.
Varieties
There are many varieties of thyme, the most popular being garden thyme, which gives off a minty, light-lemony scent. Other varieties include English, French, caraway-scented, and lemon thyme. They all have tiny leaves.
Availability
Fresh thyme is available in some food markets during the summer months. Dried thyme—in both leaf and powder form—is available year-round in the spice section of most food markets.
Preparation, uses, and tips
Whatever the variety, thyme is widely used in cooking to add flavour to vegetables, meat, poultry and fish dishes, soups, stews, and cream sauces. It’s a basic herb of French cuisine and integral to the bouquet garni—a bunch of herbs (the classic trio being parsley, thyme, and bay leaf) that is either tied together with string or placed in a cheesecloth bag and used to flavour soups, stews, and broths. With garlic, nothing can substitute for thyme in the classic French beef stew called Boeuf Bouguignon. When used with a light hand, it is also good in bean dishes. In Greek cooking, thyme goes well with other seasonings, such as oregano and dill.
Thyme dries better than most herbs. It retains much of its flavour and does not develop the dry, straw-like taste that develops among many herbs when dried. When using thyme in a salad, fresh is a better choice than dried.
Thyme is especially compatible with marjoram, summer savory, celery leaves, and parsley, and it goes well with vegetables of the cabbage family, as well as potatoes, tomatoes, zucchini, and eggplant.
Lastly, thyme can easily overpower other, more delicate flavours, so it should be used with a light hand. It’s a good choice for slowly cooked dishes, where it is less likely to dominate other seasonings.
