In cooking, thyme is used in both simple and elaborate preparations. It is a key ingredient in stews, roasts, marinades, and soups, as it retains its aroma even after long cooking times. In Mediterranean cuisine, it is often added to meats, fish, and vegetables to enhance their flavors without overpowering them. Additionally, it is a crucial component in blends such as Herbes de Provence and the classic bouquet garni in French cuisine. Interestingly, thyme is one of the few herbs that improves with drying, intensifying its aroma and ensuring long shelf life. It is also commonly used for food preservation and oil infusion, adding a distinctive touch to cheeses, pickled vegetables, and flavored olive oils.