Whole thyme sprigs are added to marinades or bouquet garni for stock making, then discarded before serving. If thyme is going to remain in the finished dish, its tiny leaves are removed from their stems, and often chopped before being added.
Thyme works well with almost any meat, poultry or seafood, but is a particularly popular choice for seasoning chicken, lamb, pork, wild salmon, turkey and mussels. We also recommend it for use with venison.
Other common thyme flavor pairings include tomatoes, zucchini, potatoes, goat cheese, lentils, and traditional French mirepoix (onions, carrots, celery).
Browse our Herb Recipes Collection