A couple herb questions: lemon thyme and Mexican tarragon

[Mosca]

Every year I grow an herb garden on the deck, in little planters. It's the usual stuff: basil, oregano, chives, parsley, rosemary, sage, thyme, cilantro. This year I have some peppermint and some spearmint. I don't know what to do with those, really. Maybe make some middle eastern stuff, or Greek stuff? Or mint lemonade might be good, I guess.

I have two herbs that my dad brought me. Dad's still with us, in fact he lives with us (that makes it hard with MJ sick); I'm 61, MJ is 60, Dad is 88. He brought home lemon thyme and Mexican tarragon.

The Mexican tarragon tastes close enough to tarragon that I think I can pretty much straight substitute one for the other. (I think tarragon is one of the most beautiful tastes in the world, btw.) But I don't know much about how to use lemon thyme. How well does the flavor hold up? If I substitute lemon thyme for thyme in a recipe, how close is it to using lemon and thyme?

What it's going to come to is that I'm just going to have to use the stuff. But a little feedback first would be okay, too, if anyone has any.

[Strat50]

Use Lemon Thyme just as you would regular thyme. I grow it a lot, and that's what works for me...

[martybartram]

+1 on that. Mosca I think you will find that the fragrance it lends to the cook will enhance the flavor.

[Potkettleblack]

Lemon thyme works roughly the same as as thyme, with a mild lemon zest flavor. Interchangeable unless you don't want that lemony flavor. It's a bit milder flavored in the thymey flavor, and lacks bitterness.

Mexican Tarragon is actually a mint, but tastes pretty much like French or Russian t-gon. Grows well in hot dry weather, which traditional t-gon doesn't.