Thyme is a good source of iron and is widely used in cooking. The herb is a basic ingredient in Arab (Lebanese, Libyan, Syrian, etc.), Indian, Macedonian, Italian, French, Albanian, Persian, Portuguese, Spanish, Greek, and Turkish cuisines, and in those derived from them. It is also widely used in Caribbean cuisine.
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, while flavourful, does not overpower and blends well with other herbs and spices. In some Levantine countries, the condiment za'atar (Arabic for thyme) contains thyme as a vital ingredient. It is a common component of the bouquet garni, and of herbes de Provence.