Thyme, dried, grated

Thyme is an important spice in many European cuisines, especially in southern Europe. It is particularly typical of France, where fresh thyme sprigs are tied into bundles with other herbs and added to soups, sauces or stews, removing them before serving. In Central European cuisine, thyme is mostly used in soups, fish, poultry and eggs. Likewise, thyme, especially lemon thyme, improves any herbal vinegar. In the food industry, thyme is often combined with marjoram for sausage spice mixtures; it goes well with bay or boldo leaves. Cheese is also sometimes seasoned with thyme.