Thymus vulgaris Provence

Thymus vulgaris or Common Thyme is a cold-resistant variety with slightly greyish, highly aromatic leaves. Its leaves make an ideal bouquet garni when combined with bay, rosemary and parsley, to flavour stews and sauces, or you can use them in infusions. Thyme thrives in most types of soil, including rocky soil, but is sensitive to excessive moisture. Plant it in spring or autumn and harvest all year round.

Native to Western and Southern Europe, where it is sometimes found in the wild, Thyme is a perennial undershrub that belongs to the Lamiaceae family. It is hardy and evergreen and forms small fragrant tufts of greyish-green foliage. This plant produces lovely small, nectar-rich flowers in summer, ranging in colour from white to pink-purple depending on the variety.

Its aromatic leaves are highly valued in cooking. Used alone or in a bouquet garni, combined with Bay leaves, Parsley, and Rosemary, Thyme leaves flavour stews, sauces and marinades. They can also be used in infusions, renowned for their digestive properties.

Thyme is a hardy and easy-to-grow herb that prefers poor, light, even rocky, and well-drained soil. If your soil is rather damp and clayey, we recommend growing it in a pot.

Harvest: Thyme is best picked in the morning and can be harvested throughout the year as its leaves are evergreen. Thyme is most fragrant during its flowering period in summer. When you prune it to maintain a compact shape, stock up for the winter months!

Preservation: Thyme is traditionally preserved by drying. After washing and drying the stems, hang them upside down in a dry and well-ventilated place. This is a simple and quick process but you can freeze if you find it more convenient.

Gardener's tip: In the garden, mix things up by planting some herbs like Thyme right in the middle of your perennial flower beds or even in rockeries. They will blend in beautifully, and the strong scents of aromatic plants often repel insects that may attack more delicate plants, such as roses.