It’s time for thyme, an herb with a mild but distinctive flavor that is considered one of the basics of European, Middle Eastern, Caribbean and American kitchens. It is a key ingredient in Creole and jerk seasoning blends, considered essential to the preparation of fish, meat, poultry, vegetables, soup and eggs.

The leaves of fresh thyme have a slightly lemony flavor and aroma. The tiny leaves need to be picked off its woody stem and chopped for use in cooking. Softer and mellower than dried thyme, fresh thyme doesn’t overpower food, but lends a nice round flavor.

Thyme can easily be grown in a home garden or even as a potted plant. There are many varieties of thyme, each with its own flavor nuance. When buying thyme, look for bright-colored leaves; blackened or dry leaves are an indication of age.

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Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products, many of them locally grown.