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Fresh thyme is more often to be found during the summer months, but dried thyme is available year round at most grocery stores. Dried thyme should be kept in an airtight container in a cool dry place for up to six months.



Thyme is included in seasoning blends for poultry and stuffing and also commonly used in fish sauces, chowders, and soups. It goes well with lamb and veal as well as in eggs and croquettes. Thyme if often paired with tomatoes.



Fresh garden thyme is an herb that has thin greyish-green leaves and a subtle lemon, yet minty aroma and taste. Thyme is used in a wide variety of cuisines, but is most closely associated with French cuisine

It is used in soups and sauces, with meat, poultry or fish. It is also a very important component of herbes de Provence and bouquet garni. Fresh thyme has the most flavor used whole, with the stem.











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