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Thymus
vulgaris - Common Thyme
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Native of Mediterranean region
Family: Labiatae
Appearance: Small, glossy green leaves clustered along slender woody
stems and charming clusters of white or pink flowers in summer. It grows to 12
inches high. It's an excellent edger or front-of-the-border plant.
Growing Know-How: Plant thyme in well-drained, sandy soil and full
sun. Thyme also grows well in containers. Space plants 12 to 18 inches apart.
Cut the woody stems back by about half in spring to encourage healthy new
growth. Divide clumps every couple of years to keep them tidy and vigorous.
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Propagation: The easiest way to propagate thyme is to divide
it in spring. You can also root stem cuttings.
Cultivars: Cultivars of this species include 'Broadleaf
English' and 'Variegated English'.
Potential Problems: If your thyme has problems with fungus,
thin out thick-growing mats to encourage better air circulation. Provide
very good drainage to discourage root rot.
Harvesting and Using: Harvest thyme sprigs just before bloom
for maximum flavor. You can also harvest earlier and later in the
season, but stop harvesting in late summer to discourage winter damage.
Use thyme when cooking meat, potatoes, soups, creamed dishes, stuffings,
and for teas and wreaths.
Related Herbs: Caraway thyme (T. Herba-barona) is a
rapidly spreading, low-growing herb with a distinctive aroma.
Mother-of-thyme or wild thyme is T. pulegioides, which includes
cultivars such as 'Fosterflower', 'Gold Dust', and 'Oregano-Scented'.
Other Mother-of-thyme cultivars are 'Annie Hall', 'Coccineus', 'Hall's
Woolly', and 'White Moss'.
Golden lemon thyme (T. x citriodorus) is a low, spreading
shrub. Golden yellow leaves are small and oval and quite fragrant when
crushed. |