![]() ![]() Depending on how it is used in a dish, the whole sprig may be used (e.g., in a bouquet garni ), or the leaves removed and the stems discarded. A sprig is a single stem snipped from the plant and it is composed of a woody stem with paired leaf or flower clusters (“leaves”). However, the fresh form can last many months if carefully frozen.įresh thyme is commonly sold in bunches of sprigs. Fresh or dried the leaves are good for cooking, though fresh is more aromatic and flavourful, but also less convenient since its storage life is rarely more than a week. While summer-seasonal, fresh greenhouse thyme is often available year round. In early spring, small delicate flowers emerge and can be used as well as the leaves and sprigs in food preparation. Its grayish-green leaves rarely are greater than one-fourth inch long. Thyme grows in long, thin sprigs with tiny spear-shaped green leaves. They often get leggy after three years when they can be sheared back and rejuvenated, or replaced. I use rain gutters on a fence, and a single, small plant produces enough thyme for all my needs. It is low growing and makes an attractive addition in rock gardens, along garden walls, or on stone paths. Propagation is accomplished through seeds, cuttings, or dividing rooted sections of the plant. ![]() There are varieties of thyme that are used exclusively for ground cover such as wooly thyme, and they should not be used for culinary purposes. Most culinary thymes grow 6-12″ tall and combine very well with other culinary herbs such as parsley, sage, rosemary, and lavender. The plants thrive in a dry, sunny location (at least four hours of direct sun). Thyme is also an exceptionally easy herb to grow and can produce abundantly in both containers and/or home gardens. Just look for a variety that does well in our particular climate. While it is typically found in warmer climates, don’t let this put you off from trying one of the many varieties that can be grown in Portland. Most varieties are frost-hardy, small, aromatic evergreen perennials that flower late spring to mid summer. It is one of the sturdiest and most versatile of Mediterranean herbs. What is this magical herb called thyme? Indigenous to the area around the Mediterranean and southern Europe, thyme is a fragrant perennial herb that is part of the mint family and grows as a low shrub or ground cover. So with the extraneous facts out of the way, let’s talk about current day uses in food. When the Black Death swept across Europe in the 1340s, posies of thyme were worn for protection. During the Middle Ages, it was thought to bring courage, and women would embroider a sprig of thyme into the scarves they gave to their errant knights going into battle. The Romans are known to have offered it as a cure for reproductive ailments, melancholy or shyness. Thyme’s uses have included: embalming, incense, bathwater, cheese flavoring, alcoholic beverages, and easing the side effects of a hangover. Thyme, botanically known as Thymus Vulgaris, has been used since ancient times not only for culinary purposes but for also medicinal purposes as well as other fascinating uses. We most often associate this herb with culinary uses, but before we dive into how to grow and consume it, check out these fascinating facts. Thyme has been used since the beginning of time- no pun intended. (this article is part of a series, Parsley, Sage, Rosemary and Thyme, which explores the many uses of locally-grown herbs). ![]()
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