Thyme is a perennial plant with a stalking stem and a low growth (10-30 cm high). The stems are stiff and woody and the leaves are small, oval and grey-green in colour. The flowers can be white to lilac and present in small clusters. The thyme is very aromatic. There are many varieties of culinary and ornamental thyme.
The thyme prefers a sunny place in a well-amended soil with organic matter and well-drained. Poorly drained soil shortens its useful life. Although thyme can be grown from seeds, it is much easier to do so from clump divisions or cuttings. As the thyme ages, it can become woody and should be renewed every few years by severely reducing it in the spring. This will encourage the production of young tender stems. Thyme is also an attractive border or border plant in the perennial plant garden.
The thyme stems can be cut during the season. For drying, it is better to cut them just before the plant begins to bloom. Hang the cut rods in small clusters in a dark, warm, well-ventilated area. Once dry, the leaves can be removed from the stems and stored in closed containers.
The thyme can be used fresh or dry. It is widely used in soups, stews, pans, pranks and dishes made from poultry. Its taste and fragrance are not affected by slow and prolonged cooking.
- French and English thyme-the most popular of culinary types.
- Lemons Thyme-a diverse group of thyme that consists of plants with scents of lemon, lime and orange.
- Wymy thyme-Low carpet of grey and woolly leaves and pale pink flowers. Extremely attractive as an ornamental plant in a rock garden.