Thyme

Thymus vulgaris

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Thyme

There are several varieties. Its aromatic and pungent leaves are used fresh and dried equally successfully, although dried leaves should be bought in small quantities and continually renewed, as they will go stale quickly. It goes well with potatoes, tomatoes, courgettes/zucchini and aubergines/eggplants and is used in soups, sauces, stuffings and bouquets garnis.