Cookbook:Thyme
| Thyme | |
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| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Thyme is a herb, the leaf (fresh or dried) of a number of related plants. It is often used to flavour meats, soups and stews. It is used in French cuisine, where it is an important element in a bouquet garni. It is also widely used in West Indian cuisine. In Jordan the condiment za'atar contains thyme as a vital ingredient.
