Thymus vulgaris [T. x citriodorus (Lemon Thyme)]

• Fresh leaves will keep for up to a week stored in a plastic bag in the refrigerator
• Unlike most herbs, it withstands long, slow cooking; used with discretion it enhances other herbs without overpowering them
• Goes well with onions, beer, or red wine
• Thyme is indispensable in every French stew, from pot-au-feu to cassoulet, but equally in Spanish ones as well
• Thyme is widely used to flavour pátés and terrines, thick vegetable soups, tomato and wine-based sauces, and in marinades for pork and game
• The herb works well in stuffings and pies
• Used sparingly in cooking - good with meat
• Good with:
  • Aubergines
  • Cabbage
  • Carrots
  • Lamb
  • Leeks
  • Wild mushrooms
  • Onions
  • Potatoes
  • Pulses
  • Rabbit
  • Sweetcorn
  • Tomatoes
• Retains flavour in slow cooked dishes
• Essential ingredient in bouquet garni, herbes de Provence and many classic French dishes