Thymus vulgaris Fragrantissimum - Orange Thyme

Essential component of the Bouquet garni, Thyme is one of the most commonly used aromatic herbs in cooking. It is a classic, irreplaceable for flavoring meats, fish, and vegetables. It can also be used to make infusions that relieve digestive and respiratory ailments. Sowing from February to April.

Native to western and southern Europe, where it is sometimes found in the wild, common Thyme, also known as Farigoule, is a perennial plant belonging to the Lamiaceae family. It forms small fragrant clumps with grayish-green foliage that are adorned, in summer, with pretty little flowers ranging in color from white to pink-purple depending on the varieties.

Thyme is a resistant and easy-to-grow herb that thrives in poor, light, and even rocky and well-drained soils. If your soil is rather moist and clayey, we recommend growing it in a pot where it will be very happy.

Harvest: Thyme can be harvested throughout the year because its leaves are evergreen. Since it is advisable to prune it to maintain a nice compact shape, take the opportunity to stock up for the winter months!

Storage: Thyme is traditionally preserved by drying. This is a simple and quick process that you can replace with freezing if you find it more convenient.

Handy gardening tip: In the garden, don't hesitate to mix genres by planting some aromatic plants like Thyme in the middle of your perennial flowerbeds or even in rockeries. It's very pretty, and the sometimes powerful scents of aromatic plants often have the ability to repel insects that may attack more delicate plants like certain roses.