Thymus vulgaris Organic - Ferme de Sainte Marthe seeds

An essential component of the Bouquet garni, Thyme is one of the most commonly used aromatic herbs in cooking. It is also a honey-producing plant. It is a classic, irreplaceable for flavouring meats, fish and vegetables. It can also be used to make infusions that relieve digestive and respiratory problems. Sowing from April to May for a harvest one year later.

Originally from Western and Southern Europe, where it is sometimes found in the wild, Common Thyme is a perennial plant belonging to the Lamiaceae family. It forms small fragrant tufts with greyish green foliage that are adorned with pretty little flowers ranging in colour from white to pink-purple, depending on the variety.

Thyme is a resistant and easy-to-grow herb that thrives in poor, light or even rocky and 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 because its leaves are evergreen. Since it is necessary to prune it to maintain a nice compact shape, take advantage of doing the task to stock up for the winter months!

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

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