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Thyme

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Thyme

A versatile herb, it has strong aromatic leaves and a vibrant flavor with a special affinity for poultry, pork, soups, chowders and vegetables such as green beans; it is an absolute must for fried chicken and breaded chops and is just as good for baking and broiling.

Name Origin Type of Plant General Uses Use in or with Market Form 
 Thyme Near East Perennial Herb bouquet sausage herb, Flavor: poultry stuffing, meat loaf, burgundy sauce. Tomatoes, stews, pates and terrines, bean dishes, meat, roast potatoes, green beans, strawberries, chowders Fresh, dried

Angelica Balm Basil Bay Leaf Bergamot Borage Bouquet Garni Burnet Catnip /Catmint Chamomile Chervil Chives Cilantro Curry Plant Dill Epazote Fennel Fenugreek Gumbo File Lavender Lemon Balm Lemon Grass Marigold Marjoram Mint Nasturtium Oregano Parsley Rosemary Rue Saffron Sage Savory Leaves Sorrel Tansy Tarragon Thyme Woodruff Herb ID Chart

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