I recently needed some thyme for a recipe and could only find (fresh) lemon thyme. I thought it would be like thyme with a slight lemoniness but the lemony fragrance and taste is actually very intense - it's more like lemon verbena or lemongrass - a type of taste and fragrance I can only enjoy in smallish doses (don't like lemongrass at all). Does anyone have any ideas for using up my bunch? While I think this particular thyme would probably lend itself well to infusing in desserts (e.g. custard, panna cotta) I am actually more interested in savoury applications.