Thyme is popular in many European cuisines. The French use it liberally in sauces, soups, stews, vinegars, and in the blends Bouquet Garnish and Herbes de Provence. They also use it to pair with fish, poultry, and meat dishes. In Britain, thyme is the second most popular culinary herb behind mint. It is used to flavor slow cooked chicken, fish, meat, mutton, vegetable soups, and stews.
In the Middle East, it is used in some versions of the spice blends Zaatar and Dukkah. In this region, it is often used with roasted sesame seeds, sumac, cumin, and black pepper.
In the Caribbean, thyme is found in curries, stews, and in popular jerk spice blend.
In this country, it is a central flavoring in New England clam chowder,turkey stuffing, and sausage. Thyme is also a key seasoning in Cajun and Creole cooking, where it adds flavor to blackened meat and fish dishes. When used in combination with dry mustard and bay leaves, the peppery flavor comes through in this regions signature gumbos and jambalayas.
Add thyme to beef, egg and cheese dishes (like Quiche, frittatas, and omelets.), cabbage, carrots, chicken, figs, fish, goat cheese, lamb, leeks, legumes, lentils, onions, peas, pork, potatoes, soups, tomatoes, and venison.