This small, perennial, evergreen shrub can be used fresh or dried as a herb in cuisine. It adds a gentle flavor to just about anything, especially eggs, tomatoes, meats, soups, beans, and potatoes. It’s taste a bit earthy with lemony and minty tones. Fresh thyme can be used with or without its stem. However, if a recipe calls for a “sprig,” the stem should be left on. The leaves will fall off in cooking, and then the stem can be removed prior to serving. If a recipe calls for a “sprig” of thyme, the leaves and stem should be used together, intact. When adding a whole sprig of thyme to soups, stews or other recipes, the leaves usually fall off during cooking and the woody stem can be removed prior to serving.