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Thyme, Common (Thymus
vulgaris).—An aromatic herb, well known in every garden,
and in constant demand for the house. Seedlings are
easily raised from a sowing in April, or the plant can
be grown from division of the roots in spring. Thyme
makes a very effective edging, and is frequently
employed for this purpose on dry, well-kept borders.
Thyme, Lemon (Thymus Serpyllum
vulgaris).—This plant cannot be grown from seed; only by
division of the roots in March or April. It is an
aromatic herb, generally regarded as indispensable in a
well-ordered garden. |
Description
Thyme is a low-growing, wiry-stemmed perennial that
reaches about 6 to 10 inches in height. The stems are
stiff and woody and leaves are small, oval, and
gray-green in color. The lilac flowers are borne in
small clusters and the leaves are very aromatic.
Culture
This plant grows best in light, well-drained soil. Thin
plants 8 to 12 inches apart. It is best to renew the
plants every few years. Propagate with cuttings,
divisions, or by direct seeding. Thyme is an attractive
edging plant or a spreading plant among and over rocks.
Harvesting
Cut leafy tops and flower clusters when first blossoms
open and dry.
Use
Thyme is widely used as a seasoning. Oil of thyme is
used in medicines and perfumes. It goes well in gumbos,
bouillabaisse, clam chowder, poultry stuffing's, and
slow-cooking beef dishes.
"Adapted from publication NE-208, produced by the
Cooperative Extension Services of the Northeast States." |
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