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11 Thyme Recipes From 5 Cuisines.

Tiny leaves, serious staying power. Thyme is the endurance herb of French and broader European cooking — it goes in at the beginning, survives hours of braising, and quietly ties together stocks, roasts and bean dishes. It is a fixed member of bouquet garni alongside bay and parsley. Strip the leaves by pulling backward down the stem, or drop in whole sprigs and fish them out later.

11 recipes on this route