Thyme Thymus vulgaris dried herbal leaves and stems native to southern Europe. Its use is common in Mediterranean and Middle Eastern cuisine. Thyme has a distinct sharp flavor, so use in moderation. It can overpower other flavors. It is usually added at the end of cooking to protect its flavor that will diminish with longer cooking. Add it to pasta salad, roasted vegetables, poached fish, soup, stew, and soup stock. Use in vinaigrette, salad dressing, and marinades, and for a savory spaghetti sauces together with basil, oregano, and garlic. Add to scrambled tofu, scrambled eggs, and omelets for a flavor and aroma boost. Thyme with kidney, pinto, and black beans is delicious. Use 1/3 as much dried thyme in recipes that call for fresh. Organically grown. Protective amber glass jar. kosher and pareve