It looks beautiful along the path and has a fresh fragrance. Red stems and beautiful pink flowers, this is an attractive variety, both cooking and ornamental. It has good cold resistance and can grow in 4-11 planting areas. Lemon thyme is an upright form with attractive variegated leaves and a rich lemon scent. To verify whether it is the type you want, look for the scientific name Thyme Vulgaris. This variety is sometimes referred to as common or German thyme. This is an upright grower suitable for Zone 5-9. It is easy to become the most popular variety, and it is also our most relevant variety to cooking. Valley growers offer a variety of options. You can find more common ones in your local nursery, but if you go online, you will find more options. There are more than 300 varieties of thyme. But that doesn't mean you can't use cooking varieties to add color to your garden. Ornamental varieties are usually those we grow in the rock garden. Thyme has ornamental and cooking varieties. Harvesting: 105 days after planting, harvest leaves and flowers as required Watering: Watering regularly to keep the soil moist, especially in dry periodsįertilization: Not required in fertile soil, you can apply low nitrogen fertilizer before plantingĬommon problems: alterleaf spot, root rot, gray mold, aphids, spider mites Worst companions: oregano, onion, garlic, marjoram, radish Spacing: 6 to 12 inches between plants, 16 to 24 inches between rowsīest partner: cabbage, tomato, potato, Brussels sprouts, strawberry, eggplant Planting: Sow outdoors in early spring, 2-3 weeks before the last frost date Soil: loam, sandy, pH between 5.5 and 7.0, good drainage, rich in organic matter It smelled so lovely that in ancient Greece, it was a compliment to tell others that they smelled like thyme. Thyme has a wonderful spicy taste, which often reminds people of clover. Fresh thyme can enhance your cooking effect and make your kitchen smell like summer. Many chefs believe thyme is a staple herb, which is often used in combination with other Mediterranean herbs, such as oregano and parsley. In addition to the kitchen, thyme is very popular as a landscaping plant in rock gardens and courtyards, thanks to its tolerance to dry and hot conditions. The following content also has some reference value for raised garden beds. The leaves are small, but very delicious. Numerous cultivars of this species have been described, featuring plants of varying sizes (creeping to upright), varying flower colors (white, pink, red or purple), and varying foliage colors (dark green to gold to variegated).Thyme is a cold resistant, perennial, evergreen herb, which is very suitable for stewing and soup in winter. Specific epithet from Greek means creeping in reference to the trailing growth habit of this species. Genus name comes from the Greek word thymos (name used in ancient Greece for a species of Thymus or Satureja). Dense inflorescences (primarily terminal but sometimes axillary) of tiny, tubular, bell-shaped, two-lipped, deep pink to purple flowers appear in summer (June-September) on erect flowering stems rising 2-4” tall. Although leaves are aromatic (fragrance of mint), strength of scent varies according to season and habitat, and leaves are usually not considered to be of culinary quality. Numerous, thin, somewhat woody, prostrate stems clad with tiny, opposite, oval-rounded, pubescent, almost sessile, glossy blue-green leaves (to 1/4” long) form a flat foliage mat to 2-3” tall which will spread over time by rooting stems to 12-18” wide. Wild thyme is native to Europe, western Asia and northern Africa. It is rarely used in cooking ( Thymus vulgaris is the culinary thyme most commonly used in cooking). Thymus serpyllum, commonly called wild thyme, creeping thyme or mother-of-thyme, is a hairy, prostrate, creeping, woody-based perennial which is primarily grown as an ornamental ground cover.
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