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Thyme is an aromatic herb, with a fragrant flavour. Thyme Leaves are small, and should be stripped from their woody stem before being used for most cooking purposes. They can then be finely chopped or added whole as desired.

Thyme is a hardy herb, and therefore stands up to much longer cooking times than soft herbs such as parsley and chervil, without turning bitter or losing its flavour. This makes it a perfect addition to soups, stews and casseroles, particularly one made with chicken. Try adding finely chopped thyme to chicken stews from the Mediterranean for a fragrant depth of flavour. They are also delicious when added to scrambled eggs and omelettes.

It is possible to use thyme as one of the ingredients of a bouquet garni – a French term which refers to a small bundle of herbs, tied together with string or a strip of leek or chive, and added to a soup, stock or stew whilst cooking to impart a wonderful flavour. This should be removed before serving.

Thyme Leaves can even be finely chopped and added to strawberry—based desserts for an interesting fragrance and a more unusual dessert.