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A small leafed herb that is very popular in French cooking. It has a strong, somewhat minty flavor and is available in fresh or dried form.

Is the same as lemony thyme except for its color. The leaves of the lemony thyme are a dark green and the silver thyme has lighter green leaves with a variegated edge.

A variety of the herb thyme that is grown in tropical areas of Africa and Brazil and is very aromatic.

A green, tiny leaf herb that has an aroma similar to oranges. It is used in sweet dishes and tea.

A variety of the herb thyme that is grown in tropical areas of Africa and Brazil and is very aromatic.

A blend of seasonings that is very popular in Middle Eastern cuisine. It consists of thyme, sumac, and sesame seeds and is used to flavor various types of food including meats, meatballs, vegetables, or mixed with olive oil to be brushed on loaves of bread prior to baking.

A mixture of herbs, either fresh or dried, that are placed into savory foods as they cook to enhance the flavor of the foods being prepared.

A traditional French seasoning for soups, stews and meat dishes that typically consists of peppercorns, bay leaves, and thyme, a mixture which may also include mace, parsley, garlic, and onion.

weiner, weiners,

A seasoned mixture that may consist of a variety of seasonings such as coarse or flaked salt (sea salt and kosher salt are common), pepper or peppercorns, sage, allspice, thyme, garlic, cardamom, lavender, juniper, citrus zest, and other selected ingredients.

Grilled chicken marinated in a spicy sauce that is traditionally served in Jamaica. The poultry is seasoned with a jerk sauce or marinade that combines allspice, cinnamon, chiles, garlic, thyme, onion, nutmeg, lime juice, olive oil, soy sauce, and brown sugar.

jerk sauce, jerk marinade, jerk chicken sauce,

A variety of dried herbs grown naturally in the Provence region of southern France that are combined to create a savory flavoring for foods such as olives, meats, stews, and sauces.

An herb that is native to Mediterranean regions of Europe, the Middle East, and North Africa. It has narrow, green, pointed leaves arranged around square stems.

Made in several varieties that include both chicken and turkey, this soup is a savory version of the original Pot Pie.

A spice that is made a blend of herbs that are used to enhance the flavors of cooked meat, poultry and many other types of cooked foods.

A traditional Italian food dish made with veal shanks dredged in flour, chopped vegetables such as onions, celery, tomatoes, and carrots, that cook together in a chicken or beef stock with seasonings such as olive oil, garlic, marjoram, pepper, thyme, and white wine.

A type of broth that is often used as a braising or poaching liquid, such as for poaching fish. It is prepared with various vegetables including onions, carrots, and celery and a bauquet garni (herbs bundled together) such as parsley, bay leaves, and thyme.

A soft Lebanese bread prepared with a wheat bread flour dough that is shaped into a flat, 5-inch round with a concave surface.

A variety of dried herbs grown naturally in the Provence region of southern France that are combined to create a savory flavoring for foods such as fish, meats, olives, potatoes, stews, soups, and sauces.