Used on meats, poultry (turkey, chicken and duck), vegetables, as well as in dressings, soups, stews, marinades, and tomato-based sauces, or to make thyme tea
Use for sweet or savory dishes, commonly used in Italian and French cuisine
Pairs well with basil, bay, chives, garlic, marjoram, oregano, parsley, rosemary, sage, savory, and tarragon
