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THYME

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It's time for thyme. Although the herb is available year-round, its peak season is summer, making fresh thyme abundant.

The basics: Thyme (pronounced time) is a member of the mint family with a history dating to ancient Greece and Rome. It was first used medicinally as a source of vigor and strength.

Thyme's culinary history began as a meat preservative, but it quickly became incorporated in a number of dishes throughout Southern Europe and the Mediterranean.

Its pungent, lemony flavor marries well with red meats, poultry, fish and a variety of vegetables. Thyme is an essential part of two classic French seasonings -- herbs de Provence and bouquet garni -- and is also crucial to Italian seasoning and creole spice mixes.

Selecting: Thyme is available fresh or dried. Fresh thyme come in sprigs with tiny grayish-green leaves. Dried thyme comes in leaf or ground form.

Storing: Thyme, like other herbs, should be stored in a cool, dark area. Fresh thyme should be refrigerated and will keep several days. Dried thyme should be replaced every six months.

Use: When using fresh thyme, pull off the tiny leaves and discard the stem. The leaves can be chopped or used whole. Dried thyme is very pungent, especially in ground form, so a little will go a long way.

Both fresh and dried thyme can be used in sauces, soups, braised dishes, stews, salad dressings and even sweet treats. Rub meats with thyme before grilling or roasting, add thyme to potato gratin or biscuit recipes, or bake lemon and thyme cookies and quickbreads.

Where to buy: Fresh thyme is available at most supermarkets and specialty food stores, near the fresh produce. Dried thyme is found in the bottled spice aisle. Prices start at $2 and go up to $5, depending on quantity.