Popular in bouquet garnis and as an ingredient in the French mixture of herbs, Fines Herbes. Great compliment to lamb, beef, eggs, infused in honey and baked goods. Perennial thyme with a mounding habit, gray-green leaves and lilac-purple flowers in summer. The most popular culinary thyme. English’s leaves are about twice the width of French thyme. Nice in soups, casseroles and stuffing.
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