Thyme

Thyme

This tiny-leaved herb’s most often used in French cooking. Make sure to strip the leaves from the woody stems before adding them to recipes (unless it’s used to flavor a roast or soup and then removed before serving!). Run the back of a knife along the stems (the opposite direction of growth) to easily remove the leaves. Added bonus: Thyme is known for its antioxidant content [17].
Taste: Lemony, slightly peppery and minty
Perfect For: Stews, rice dishes, dips, and sauces
Greatist Recipe Pick: Use a few sprigs in these healthier mashed “potatoes”or as a major player in this cranberry-orange sauce.