In terms of culinary techniques, lemon thyme can be used just as you would plain thyme in stews, soups, salads and stuffings. Either throw whole sprigs into braising liquids, marinades, soups, and stews, making sure remove them before serving, or strip the leaves off the stalks and leave them in the finished dish.
Lemon thyme’s flavor pairs especially well with seafood, lamb, rabbit, carrots, beets, asparagus, tomatoes, and eggs, but it can also be used in beef, chicken & potato dishes.
Herb Recipes Collection