THYME, CULINARY* - Thymus vulgare
THYME, CULINARY* - Thymus vulgare
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(P/12")(FS) Z4-10 Most commonly used of the thymes, ranking as one of the fines herbes of French cuisine. Used in fish dishes, soups, lamb, pork and herb vinegars. Leaves and sprigs are used as garnishes in salads and most famously in bouquet garni and in clam chowder. Thyme is a good antiseptic.