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!).
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.
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.
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.