I have a recipe for red beans and rice that calls for thyme. In my spice drawer, I have ground thyme and dried thyme leaves. I don't know which one I should use in the recipe since the recipe doesn't specify, it just says "thyme."
I would use it, although I usually use fresh thyme because I have it year around. When using fresh thyme, because it is a woody herb, it is often recommended to strip the leaves from the stem. Other recipes recommend putting the whole stalk in and remove before serving.