“When in doubt, use thyme!” an old adage goes. Considered one of the finest herbs in French cuisine, thyme is a little minty, a little lemony, sweet, mildly penetrating but not overly-competitive. It rounds off the flavors in rice, pasta, vegetables, meats and sauces. A common component of herbes de Provence and bouquet garni. Thyme retains its flavor on drying better than other herbs.
Country of Origin: Egypt
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