Price range: £1.85 through £57.75
Perennial culinary herb which forms a decorative low shrub with flowers that bees love.
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Thyme Common
thymus vulgaris
Approx. 4000 seeds per gram
Thyme packs a huge flavour into its tiny leaves. Originating from the Mediterranean it is adapted to hot, dry, free draining conditions. Thyme was used by Ancient Egyptians in embalming fluid and by Roman soldiers who bathed with it. Many cultivars are available, the type we offer here is common, culinary thyme, Thymus Vulgaris. The compact plants are covered in tiny pink flowers from early and mid summer. Thyme belongs to the labiatae family like mint, rosemary, and hyssop and so is loved by bees. The honey from bees foraging on thyme is said to be particularly delicious. Although Thyme is a perennial it can be grown as an annual with successional sowing through out the season. This way you can extend the season for harvesting the leaves.
How to grow:
Sow the seeds from March until June in trays of good organic compost. Pot up in small clumps into 8cm pots when large enough to handle and transplant into the permanent growing site when the plants are about 5 or 6cm tall. Plant at a distance of 20 – 30cm. Thyme makes small, bushy plants about 30cm tall. Pick only lightly in the first year to allow the plants to establish.
Pests and diseases:
Thyme does not suffer from any particular pests or diseases.
How to use:
Thyme is an essential culinary herb. Along with parsley and bay it is a component of bouquet garni. Another fragrant culinary mix is Herbes de Provence and thyme along with savory, rosemary and tarragon are typical ingredients. Many variations occur and lavender, marjoram or basil may also be included. Thyme is a perfect accompanying herb for onions, and is used in many stocks, sauces and soups. Cut stems before flowering to dry, hang the bunches and then store in airtight containers when dry. Thyme dries well and keeps it strong, aromatic flavour.