Thyme

Both common thyme & lemon thyme are very useful since they keep their flavour when dried or after cooking. Common thyme is good with meat & game. Lemon thyme suits chicken & fish.

Fresh thyme should be finely chopped & unlike most other herbs added early to cooking to get rid of the strong bitter flavour of the fresh leaf.

It can be used with almost all meats including seafood & shellfish. It can also be used to flavour egg dishes, casseroles & soups. Dried thyme is a good addition to pizza toppings. It should however be used sparingly as it can dominate.

It can be mixed with herbs such as rosemary & oregano to add to a variety of savoury dishes but it is a matter of getting to know you & your family's personal taste.