what about thyme jelly?http://www.greatbritishkitchen.co.uk/recipebook/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=1090&Itemid=28
I always use a huge bunch in teh cavity of a chicken. Stops the plant from getting too overgrown! But also, herb salts are my current favourite. Some salt flakes and the herb of your choice mushed up in the mortar and pestle. Got that from Donna Hay. It's fantastic!
Thank you for taking the time to read my blog...I especially love it when I get comments. Have a great day, suzy xoxo