Versatile thyme has small fine oval leaves and strong woody stems. Thymes herbaceous and slightly floral aroma makes it a popular herb, for using in autumn and winter cooking.



Lemony, slightly peppery and minty in flavour.



Make sure to strip the leaves from the woody stems before adding them to recipes (unless it’s used to flavour a roast or soup and then removed before serving!).

Goes with:

Mushrooms, carrots, zucchini, meat dishes, casseroles, pumpkin, celery, leeks, root vegetables, beef, lentils, rice, pasta, lamb, red wine, peaches, pears, apricots, apples, prosciutto, ham, chicken.

Roasted Zucchini
Thyme Roasted Potatoes

Classic uses:

Bouquet garni (a bay leaf, thyme and parsley sprigs  tied together and used to flavour French style soups and stews), leaves added to a French onion soup, whole sprigs roasted with vegetables or added to a slow cooked casserole, red wine based dishes or sauces.

Health benefits:

A source of folic acid and B-complex vitamins, beta carotene, vitamin A, K, E and C.
A source of potassium, iron, calcium, manganese, magnesium and selenium.

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