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Thyme is often used to flavour meats, soups and stews. It has a particular affinity to and is often used as a primary flavour with lamb, tomatoes and eggs.Thyme retains its flavour on drying better than many other herbs. As usual with dried herbs, less of it is required when substituted in a recipe. As a rule of thumb, use one-third as much dried as fresh thyme - a little less if it is ground