Thym Old English - Thyme

An essential component of the Bouquet garni, Thyme is one of the most widely used aromatic herbs in cooking. It's a classic, irreplaceable for flavouring meats, fish, and vegetables. It can also be used to make herbal teas that relieve digestive and breathing 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 grey-green foliage that are adorned in summer with pretty little flowers whose colour ranges from white to pink-mauve depending on the variety.

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

Harvest: Thyme can be harvested all year round as its leaves are evergreen. Knowing that it should be pruned to maintain a nice compact shape, take the opportunity to stock up for the winter months!

Storage: Thyme is traditionally preserved by drying. It's a simple and quick process that you can replace with freezing if that seems more convenient.

The gardener's tip: In the garden, don't hesitate to mix things up by planting a few aromatic herbs like Thyme right in the middle of your perennial beds or even in rockeries. It's very pretty, and the sometimes powerful scents of aromatic plants often have the ability to repel insects that might attack more sensitive plants like certain roses.