Thymus vulgaris
Aromatic leaves season meats, poultry, stews, sauces, soups and dressings.
Thyme is one of the most widely used culinary herbs. It is commonly grown as a decorative and functional plant in many home gardens, and bees use its pollen to make delectable honey. It is easy to grow and adaptable to most soils and climatic conditions and is perennial in USDA zone 4-8. Start early indoors.
350mg of seed
- Harvest sprigs of leaves as needed through the season. Thyme may be used fresh or dried.
- To dry leaves, cut whole stems on a sunny morning. Tie stems loosely in small bunches and hang in a dry, airy location out of the sun. OR spread on a cheesecloth or a window screen in a dry, shady location. OR dry herbs in the oven for 2-3 hours on a cookie sheet at the lowest heat, leaving the oven door open. OR use a dehydrator following the manufacturers instructions. When thoroughly dry, store in a tightly sealed container in a dry, dark location such as a cupboard.
- Thyme may also be frozen in ice cube trays in water or olive oil. Remove the leaves from stems first.
- Thyme may also be added to vinegars, herb butters and used to infuse honey.
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