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Thyme can be used fresh or dried, and while fresh is often preferred, it is known to retain its flavor better than most herbs when dried. Dried Thyme leaves can even be substituted for fresh, simply use one-third as much dried as you would fresh. Thyme is used in cuisines around the world and is often combined with other savory herbs, such as in Herbs de Provence, a classic blend of dried herbs used in French and Mediterranean cooking, or in a bouquet garni, a bundle of fresh herbs traditionally made with parsley, Thyme, and bay leaf. Thyme is typically used in savory dishes like braised or roasted meats, fish, or vegetables, as well as in savory baking, and is well-suited for long-cooked applications as it slowly releases its flavor. It can be used to season soups, stocks, marinades, stuffing, and casseroles and can even be used to garnish and flavor beverages from teas to cocktails or liqueurs, notably Benedictine, a classic French herbal liqueur.