Thyme - Thymus species
A short lived shrubby perennial. There are around 350 species of thyme but the best flavours for cookery come from T.vulgaris and T x citriodorus . Thyme is used widely in marinades, stews and soup, is an element of a bouquet garni and an ingredient in duck confit; thyme tea is a traditional remedy for sore throats.
H.P. - 30cms / 12ins Divide or take semi ripe cuttings. Lemon scented should be layered. Needs warm, dry site with free draining soil.
Can be harvested throughout the season, clip young, fresh leaves evenly around the plant. The leaves can be used fresh, dried, frozen or added to oils and vinegars.
May need protection in winter as they are vulnerable to cold winds, especially if the soil becomes too wet.