Herb with small dark green leaves with hairy undersides. Does not overpower food, but accompanies it subtly. Flowers may be sweeter and more pungent...use with care. Cut for drying or freezing when flowering. For best flavor harvest leaves just before flowers bloom. Use chopped leaves in sauces, stuffings, casseroles, fish, meat, poultry, game and pasta dishes. Sprinkle on salads and cooked vegetables. Thyme dries and freezes well. Flowers should be used fresh. Also use to make tea, potpourri and herb baths. Grows well in containers, indoors or out.
Lemon Thyme: bright lemon flavor. Leaves have scattered yellow edges
Caraway Thyme: unique aroma is cross between caraway and pine
English Thyme: most common flavor
Wild Thyme: Perfumes the air when stepped on. Flavor more subtle. Also known as Mother of Thyme. Makes great groundcover.
Care and Maintenance:
Prefers light, sandy soil, but will grow in poor soil. Trim lightly after flowering to encourage bushy growth. Fertilize only lightly for best flavor. Does not like to dry out, but overwatering and excessive fertilizer make the leaves bland.