There are a host of different varieties of Thyme, many of which we grow in the summer, but the most popular culinary varieties are common Thyme and Lemon Thyme.
Thyme lends itself very well to slow cooking in stocks and casseroles and adds a strong savoury flavour as a consequence it is a favourite in bouquet garnis and herbes de provence. It works particularly well with poultry and game and also with stronger tasting fish. Thyme makes an interesting addition to mushrooms, tomatoes and even chocolate.
