Thyme is a fragrant, clean-tasting, small-leafed herb used to season poultry, lamb, seafood, and vegetables. It available as fresh sprigs or dried leaves. A variety called lemon thyme imparts a pleasant lemon scent to foods. Store fresh thyme in the refrigerator, wrapped in paper towels and enclosed in a plastic bag. Dried thyme, found with other seasonings in all supermarkets, should be stored away from light, heat, and moisture for up to 1 year; crush in the palm of the hand to release its flavor.
To chop or mince fresh thyme:
Strip the leaves from the stems. Gather the leaves and, using a chef's knife, chop coarsely. To mince, gather the chopped leaves. Steadying the top of the blade, rock the knife in an arc until desired fineness is reached.For other herb varieties, see basil, bay leaves, borage, bouquet garni, chervil, chives, cilantro, dill, epazote, fennel, fines herbes, garlic chives, herbes de Provence, marjoram, mint, oregano, parsley, rosemary, sage, summer savory, and tarragon.