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This whole thyme has that classic subtle, dry aroma that really comes through in a slow-simmered stock. The leaves are still intact and fragrant, perfect for my poultry seasoning blend.

Leaves were dry and crumbly like fresh from garden, aromatic enough to fill the kitchen when I added some to braised lamb. Just what I needed for perfect herb crust.

I used a generous pinch in my roast chicken stuffing and the minty undertone really came through without being overpowering. The leaves are perfectly dried and crumble easily, exactly what I needed for even distribution throughout the dish.