Thyme is recommended for stomach and intestinal problems, for relief from coughs, colds, and flu, for toning the nervous system, and as a soothing agent.

This Mediterranean herb is used in many national cuisines, but it stands out in French cuisine where, combined with marjoram, parsley, and bay leaf, it is an ingredient in the herb mixture Bouquet Garni.

In the Middle East, thyme (known in Arabic as za'atar) has lent its name to the homonymous mixture of spices and herbs that consists of thyme, sumac, and sesame.

Its distinctive aroma pairs well with meats and game cooked in sauce and tomato, as well as with roasted meats.

• Sprinkle some thyme on roast lamb with potatoes.
• Add to baked mushrooms, escargot stew, and pilaf.
• Flavor creams, loukoum, syrupy dishes, and desserts with thyme honey.

Thyme also enhances unique aromas and flavors.