Commonly found in classically french herb mixes like herbs de provence; marjoram, summer savory, oregano, thyme, lavender flowers, and rosemary, as well as a key flavor in a bouquet garni. Thyme is considered a woody aromatic and is best added in the early stages of the meal prep so as to give time for the flavors release into the dish.
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This herb pairs wonderfully with root vegetables, especially carrots. It can also be added to soups or stews. Rub on chicken, or use in marinades and dressings.
To use, gently rub the leaves off the stem and add to a dish. Or tie a bundle of stems together with twine and add to a soup pot to infuse. Remove bundle before serving.
Store in a jar or plastic bag.