Add the thyme leaves, bay leaves and 1 cup of warm water.

Add onion, thyme and garlic, and cook until softened, about 5 minutes.

Then add carrots, garlic, paprika and thyme and cook another five minutes.

Add the garlic and thyme, and fry gently for another 10 minutes.

Oregano and thyme are chemically similar and have a similar sensory impression.

Season with sage, thyme, salt and pepper; then put in a dripping-pan.

Add the onion, garlic, thyme and rosemary and cook for 3 minutes.

Similar results were observed for T. hyalinata with oregano and thyme oils.

Stir in broth and wine; add onion, garlic, thyme, and mix well.

Stir in thickener and thyme; simmer until sauce thickens, about 2 minutes.

Add the chicken broth, water, and thyme and bring to a simmer.

Among tangles of thyme, purple saxifrage in profusion, not yet in flower.

Add the stock, parsley, thyme, peas, and sautéed carrots; swirl to combine.

Proceed as directed, replacing thyme with 1 tablespoon chopped fresh oregano leaves.

The garlic, lemon and thyme chicken alfredo looks especially yummy this week.

Our thyme and parsley had been much sought after for the stuffing.