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The word “Thyme” evokes strong scents.

As you stroll through an aromatic herb garden,
let your fingers linger through its foliage,
Its fragrance is incomparable.

Ever since the 16th century,
thyme has been at the very heart
of France’s regional cuisine of Provence,
where proud locals sing
the praises of “farigoule”-
their word for thyme.
There, thyme grows in the wild.
Rabbits and goats love it, too!

In the kitchen,
thyme is also used as a spice.
Its bittersweet taste
lends itself perfectly to garlic,
olives, and wine-based sauces.

Thyme is an indispensable ingredient
of the famed bouquet garni!

As a sprig,
thyme adds a sublime fragrance to
eggs, potatoes, sautéed vegetables, or marinades.
Thyme brings out the very best in
sun-kissed vegetables: tomato, eggplant, zucchini…, as well as
poultry, fish, game or lamb.
Grilled meat and goat’s cheese are
its best friend!
Unmatched flavor, most definitely.

As a medicinal plant,
thyme has antiseptic properties.
It is featured as an ingredient in herbal teas,
and candy!

Nowadays, thyme is a year-round commodity at farmer’s markets.
It is best to buy thyme whole as sprigs, rather than thyme leaves;
it is much more flavorful whole.
A thyme sprig can be kept for several days,
simply standing in a glass of water.
It can also be dried, upside down, in a well-aerated room,
away from heat and light.

There’s no excuse for not having a bouquet of thyme at hand in the kitchen!