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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.

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.

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.

Cut leafy tops and flower clusters when first blossoms open and dry.

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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