Thymus vulgaris - Winter Thyme

The Winter Thyme is a more cold-resistant variety that also has greener foliage than the Provence Thyme. An essential component of the Bouquet garni, Thyme is one of the most commonly used herbs in cuisine. It is a classic ingredient in Mediterranean cooking, indispensable for flavoring meats, fish, and vegetables. It can also be used to make infusions that relieve digestive and respiratory ailments. Sowing from March to July for year-round harvest.

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 pinkish-purple, depending on the variety.

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

Harvest: Thyme can be harvested throughout the year as its leaves are evergreen. Since it is advisable to prune it to maintain a compact shape, take advantage of this 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.

Gardener's tip: In the garden, don't hesitate to mix genres by planting some herbs like Thyme right in the middle of your perennial flower beds or even in rockeries. It looks very pretty, and the sometimes strong scents of aromatic plants often have the ability to repel insects that may attack more delicate plants like certain roses. Winter Thyme is frost-resistant.