There are over 100 varieties of Thyme, varying in flavor and fragrance, hearty growing, multiple uses: culinary and herbally medicinal, as well as ground cover.
Thyme lends itself many uses in the kitchen, including flavoring oils and vinegars.
Thyme
There are over 100 varieties of Thyme, varying in flavor and fragrance, hearty growing, multiple uses: culinary and herbally medicinal, as well as ground cover.
Thyme lends itself many uses in the kitchen, including flavoring oils and vinegars.
Flavor compared to that of cloves, or lemon depending on variety used.
Suggested use, Fresh Thyme is great used in meat, poultry or fish marinades.
Mixed with butter or cheeses and served over Vegetables.
Dried thyme enhances flavors of seafood, meats, stews, soups, and gravy. It is one of the essential herbs in bouquet garni and Herbes de Provence.
Found in most French kitchens, Herbes de provence is an excelent way of adding flavor to meats, poultry or fish.
Growing: indoor: Suggested a good Southern exposusure, hates wet roots or standing water, minimal fertilizer, or will tend to lose flavor.
outdoor: Suggested soil ph is 6.0, will grow well even in rocky soil with good drainage and at least 4 hours of sun. Use mulch to protect from very cold temperatures.
Thyme
