The chefs of the French Provence are the masters of thyme. You can use it in many different ways: From roast game to gherkins and herb liqueurs. Thyme also belongs to the herbes de Provence and bouquet garni. Originally from the rocky pastures of the Western Mediterranean, it is now cultivated all over Europe. Thyme has a very intense, aromatic, slightly pungent and delicately bitter flavor and is an excellent herb for hearty meat dishes. But it also adds a special seasoning note to many vegetable, mushroom and pulse recipes.