Thyme

It is impossible to image the cooking of Provence and Italy without this herb.

With its robust, spicy flavour, thyme complements a mix of salad greens as well as carrot, potato, mushrooms, bean or pasta salads.

A key ingredient, with parsley and bay, in a bouquet garni, it is also used to flavour oils and vinegar for marinades, vinaigrettes and dressings.

Lemin thyme is another common variety.

Lesser known, but also suitable for culinary use, are orange thyme and caraway thyme.