Thyme is a fairly robust seasoning, so start off with just a pinch or two to avoid overpowering a dish. Popular in many European cuisines, thyme features a strong, fresh, lemony flavor. The French like to use it liberally in soups, stews, sauces, vinegars, and the blends Bouquet Garnis and Herbs de Provence.

Add to egg and cheese dishes (like quiche, frittatas and omelets), cabbage, potatoes, tomatoes, leeks, and legumes.  Also a great addition to rubs and red sauce.