THYME WINTER – THYMUS VULGARIS
Thyme is a low-growing, wiry-stemmed perennial that reaches about 6 to 10 inches in height. The stems are stiff and woody and leaves are small, oval, and gray-green in color. The lilac flowers are borne in small clusters and the leaves are very aromatic.
Thyme is widely used as a seasoning. Oil of thyme is used in medicines and perfumes. It goes well in gumbos, bouillabaisse, clam chowder, poultry stuffings, and slow-cooking beef dishes.
Mat-forming, low spreading, aromatic perennial with very tiny leaves and flowers. 4-5 inches high ground cover, in lightly traversed areas. Any well-drained soil will do.
CARE & GROWING:
In spring or autumn, sow thyme seeds in a seed tray (see our Plastic Seedling Trays). Keep plants moist while young. Thin to about 6 inches apart. Once well established, thyme does not require much watering or any fertilizer.
HARVESTING:
Harvest only very lightly in the first year (if at all). Harvest all year round In winter the plants stop growing, so harvest only lightly. The thyme sprigs can be frozen or dried - both methods retain the original flavour. If in winter, you have a plant or two in containers, you can bring them indoors in the evenings, and place them in a sunny spot outside during the day. The plant will give you a few more leaves to enjoy during winter.
USAGE:
Aromatic, cosmetic, culinary, decorative, and medicinal.The dried flowers and leaves scent potpourris and sachets. Thyme also is used as an antiseptic and stimulant in herb lotions and baths. It flavors vinegars, herbal butter, tea, poultry, fish, stuffings, stews, soups, bread, mayonnaise, mushrooms, and broccoli. Fresh or dried thyme may be added to salads. It is used in wreaths and in floral arrangements. Thyme can be grown in containers very easily.
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