Thyme comes from the Mediterranean region, but is now cultivated throughout Europe. Its strongly aromatic smell and slightly bitter taste come from the large amount of essential oil it contains. It is most often used as a spice, if we feel like mixing it, it is best with, for example, bay leaves or parsley. It is most common in French and Italian cuisine, giving a characteristic aroma to soups, meat dishes, vegetables, cold cuts and stuffing. Thyme tastes great with meat dishes, spicy sauces, heavy soups (pea, bean), fish, roast duck and game. It can be used to season cold cuts, bigos, minced meat, pates, cheeses, salads, vegetables and pizzas.