Thyme is frequently used in the Mediterranean, Italian and French cuisines. It pairs well with lamb, poultry, and tomatoes, and is often used in soups, stews, stocks, and sauces. Other herbs with which thyme can be successfully combined include rosemary, marjoram, parsley, oregano, and bay leaf. When cooking with thyme be sure to add it early in the process so the oils and flavor have time to be released. This herb is great when used fresh and goes well in many typical southern Italy pasta sauces which often feature peppers and eggplants. Thyme is also a great complement for many vegetables, including tomatoes and roasted potatoes, and many grilled and oven-roasted fish recipes too.