It's not far from oregano in fragrance and flavor, earthy and herbal. Thyme is commonly used in numerous cuisines including the Mediterranean, European, African, Central American, and the Caribbean.
Fresh thyme has small leaves that grows in clusters on very thin woody stems. There are two popular varieties of thyme; common thyme and lemon thyme. These are the two most often used in cooking.
Lemon thyme looks similar to common thyme but offers a distinctive lemon aroma and flavor. Common thyme has an earthy, minty, slightly lemony flavor.
Because of its grounding, savory-sweet, not-too-intense flavor, thyme can add complexity and warmth to a whole host of dishes: poultry, steak, mushrooms and other vegetable dishes, and even delicate desserts.
In addition to adding flavor to dishes, thyme has antiseptic and antibacterial properties that can be used to stimulate the immune system, aid in circulatory responses, and is often used in aromatherapy.
Dried thyme is a little finer than rosemary as the leaves are smaller. They're crunchy when dry, though they'll soften up when added to a dish and won't be discernible as a texture. Fresh and dried thyme is commonly available in the refrigerated product section at the supermarket—use the de-stemmed leaves, or add it to dishes whole.
Thyme leaves
