Thym de Provence is an evergreen herb with culinary, medicinal and ornamental uses. It is called Farigoule in Provence and best known as one of the basic components in a classic Bouquet garni or in a spice mixture known as Herbes de Provence.
One of the most fragrant herbs one can grow, Thym de Provence has a lemony aftertaste giving freshness to various stews, marinades, sauces, soups and salads. It blends perfectly with tomatoes, either fresh or processed, fried vegetables, grilled goat cheese or roasted poultry.
Thyme is also used in various desserts, fruit salads, jams, pies, muffins, sorbets etc. When used in infusion, thyme is an excellent digestif, it helps the body assimilate the high iron content of certain food and regulates circulatory problems.
Together with lavender and rosemary, thyme is among the most popular aromatic plants of Provence.
