Thyme has an earthy, slightly peppery, warm flavor that works well in both long-cooked and fresh preparations. Add whole sprigs to braises, roasts, soups, and stocks, where they infuse their oils gradually, or strip and mince fresh leaves for vinaigrettes, compound butters and herb crusts. This herb pairs beautifully with nearly every protein, vegetable and legume. Thyme is rich in vitamins C and A, iron, manganese, and copper, and is a powerful antimicrobial and antifungal compound used in natural medicine and oral health care.