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Thyme is a low growing Mediterranean perennial, best suited to full sun and well-drained soil. In very cold regions it may need protection in winter. Common Thyme (T. vulagris) is the most popular variety for culinary purposes. Purple or white flowers from May to October make Thyme an attractive ground-cover for Full sun. Thyme is a good companion to cabbages as it deters cabbage worm.

Leaves can be stripped off the woody stems by pulling them through the fingers, and are often chopped before use, the flavor is released during the cooking process. Thyme can be added to roast vegetables, stuffing, soups, stews and has a particular affinity to tomato and egg dishes.

Harvest Thyme when it is blooming and the most potent. Afterwards, prune the plants back hard to keep them from getting spindly. To multiply plants take stem cuttings 3 inches long with a heel of older wood attached at the base, then root then in propagation mix. Seeds should be collected soon after the flowers turn brown. The tiny seeds will dispense if left on plants for too long. Usual seed life: 5 years.

Pick your Thyme:
English Thyme: Common grey leaved, aromatic, best for culinary uses.
Lemon Thyme: With a lemon kick, good for culinary purposes.
Creeping Thyme: Lowest growing, good for walkways and patios.
Silver Thyme: Drought tolerant and good for draping over walls.

Excerpt taken from The Zero-Mile Diet: A Year-Round Guide to Growing Organic Food by Carolyn Harriot, page 184

 

Add some Thyme to your garden!

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