Along with fresh sprigs of parsley and bay leaves, thyme is included in the French combination of herbs called bouquet garni used to season stock, stews and soups.
A seasoning of fresh thyme adds flavour to pasta sauce, as well as preparations of kidney beans, pinto beans and black beans.
Thyme goes very well with tomato-based dishes.
Thymus vulgaris is a species of flowering plant in the mint family Lamiaceae, native to southern Europe from the western Mediterranean to southern Italy. It is a bushy, woody-based evergreen subshrub with small, highly aromatic, grey-green leaves and clusters of purple or pink flowers in early summer. It is also the main source of thyme as an ingredient in cooking and as an herbal medicine. It is slightly spicier than oregano and sweeter than sage.