• Strip some leaves from the stems and drop into mushrooms while they saute,. Maybe a tablespoon per pound of mushrooms.

• Chop thyme and add to flour for dredging chicken for frying. A tablespoon per cup of flour.

• Chop coarsely and add a teaspoon or two of thyme to a recipe for a dozen biscuits. Adjust the quantity for different recipes.

• Saute, three tablespoons thyme leaves in two tablespoons butter to pour over Brussels sprouts, green beans or egg noodles.

• Add a teaspoon of thyme leaves per cup of clam chowder just before service.

• Add three or four tablespoons of thyme leaves to two cups of hot chicken broth. Remove from the heat, cover and let steep for 1 hour. Strain and chill. Use that broth to add to the water to cook rice and pasta. Mix 1/2 cup vinegar, a cup of the broth and 1/2 cup oil for a low-fat salad dressing. Shake or whisk and pour over salads. Refrigerated, it will hold for a week.

• Add a tablespoon of finely minced thyme leaves and a tablespoon chopped garlic chives to the pot when mashing up to two pounds of potatoes. Increase or decrease amounts according to your recipe quantities.