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Thyme

Name: English Thyme
Latin Name: Thymus vulgaris
Family: Labiatae
Life Cycle: Perennial
Hardy to: Zone 4
Height: 1 foot
Pruning: Cut back after flowering
Number to plant for average kitchen: 6
Special Growing Requirements: Likes full sun and well-drained soil.
Pests & Diseases: None of note

Cooking with
Parts used: leaves, flowers
flavor characteristics: pungent spice, fruit, pear
average amount of chopped leaf for 6 servings: 2 tablespoons
Goes well with: all seafood, meat, poultry, eggs, vegetables, apples, pears, cranberries, dried fruits
best herbal partners: bay laurel, basil?, chives?, dill?, fennel?, hyssop, lavender, lemon verbena, lovage, marjoram?, mint?, oregano, parsley?, rosemary?, sage?, savory?

French thyme looks and smells almost identical, but its leaves are slightly narrower. It's less woody and produces more soft lush growth, but it's not as hardy.

Another variety is silver thyme, with shimmering grayish leaves and the same habit and flavor as the English.


Lemon Thyme is like English thyme, but has a citrus fragrance on top of its savoriness, making it more food friendly than other lemon herbs.

Growing:
It's a good idea to give your thyme plants and nanual spring pruning to keep them vigorous and to prevent them from getting woody and lanky. When new growth starts, ususally about the time of the last frost, trim the pants back by about a third of hteir total height, but don't cut back below where there are any leaves.

After the plants flower, cut them back again by about a third to encourage fresh growth and another bloom later int he season.

Harvesting:

Source:
The Herbfarm cookbook by Jerry Traunfield - ISBN 0684839768
Pest and Disease info from the new Northern Gardener - ISBN 1552090124

Created by admin. Last Modification: Thursday 24 of August, 2006 17:17:27 PDT by admin.