Thyme is also high on the list of foods with antioxidant power, says Angela Ginn, RD, LDN, CDE, Academy of Nutrition and Dietetics Spokesperson.
Thyme is often used in bouquet garni: a bundle of fresh and/or dried herbs, such as parsley, bay leaf and thyme added to soups, stews and braised meat. But in the summer, fresh thyme leaves lend great flavor to fish and vegetables. For example, thyme shines in this Napa Valley Glazed Salmon recipe. Or, suggests Ginn, add snipped thyme to sweet fresh corn soup.