Thyme A versatile herb, it has strong aromatic leaves and a vibrant flavor with a special affinity for poultry, pork, soups, chowders and vegetables such as green beans; it is an absolute must for fried chicken and breaded chops and is just as good for baking and broiling. Name Origin Type of Plant General Uses Use in or with Market Form   Thyme Near East Perennial Herb bouquet sausage herb, Flavor: poultry stuffing, meat loaf, burgundy sauce. Tomatoes, stews, pates and terrines, bean dishes, meat, roast potatoes, green beans, strawberries, chowders Fresh, dried