Thyme can remove the smell and add flavor.

Thymus mongolicus Ronn, a semi-shrub, has oval leaves, a head-shaped inflorescence, a tubular bell-shaped or narrow bell-shaped calyx, a purplish red, purple or lilac-pink corolla, a flowering period of July-August, and a nearly round or oval nutlet. Can be used as ingredients, spices commonly used in European cooking, spicy taste, used to add to stew, eggs or soup. Traditionally, Europe considered thyme as a symbol of courage, so it was often given to knights who went to war in the Middle Ages. In China, it is called Dijiao, Dijiao, Shanjiao, Shanjiao, Thyme, etc., and it is produced in northwest China. In the Complete Works of Household Necessities in the Yuan Dynasty, it was recorded that thyme was added to the camel's hoof to flavor. Li Shizhen's Compendium of Materia Medica records: "The taste is slightly pungent, and the natives eat boiled mutton, which is delicious." Thyme is native to southern Europe and is widely cultivated as a spice of food.