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麝香草與許多其他草本混合良好，加強而不是蓋住其他味道。用這種草本給滷汁、餡料、蔬菜、燉菜和奶酪菜餚增加溫暖和辣味。
原產地波蘭
植物學名稱：Thymus Vulgaris L.
關於我們 - Frontier 合作社由購買和銷售我們產品的商店和組織擁有，自 1976 年以來一直是會員制合作社。我們幫助自然生活，而且我們的產品從未受到輻射，也從未使用 ETO（環氧乙烷）處理。我們忠於環境的健康和福祉，以及生產和消費我們植物產品的所有人。
Thyme blends well with many other herbs, enhancing rather than overpowering other flavors. Use this organic herb to add warmth and pungency to marinades, stuffings, vegetables, stews and cheese dishes. The strong, fresh, lemony flavor of thyme is popular in many European cuisines. The French, for example, use it liberally in soups, stews, sauces, vinegars, and the blends bouquet garnis and herbes de Provence. They also pair it with fish, meat, and poultry. In Jordan it's used in a condiment called zahtar, and in Egypt it's used to flavor meat. In Creole cooking, it flavors blackened meat and fish, and in Central American cuisine it's used to make jerk seasoning.
Use thyme to enhance marinades for chicken and fish, in herb butters and cottage cheese. Add it to egg and cheese dishes (like quiche, frittatas, and omelets) to white sauces and vegetable casseroles. It's delicious in salads like carrot salad or warm potato salad), soups, and salad dressings.
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