Thymus vulgaris - Vilmorin seeds

Essential component of the Bouquet garni, Provence Thyme is one of the most commonly used herbs in cooking. It is a classic in the south of France, irreplaceable for flavoring meats, fish, and vegetables. It can also be used to make infusions that relieve digestive and respiratory ailments. Sowing from March to July for year-round harvesting.

Originally from Western and Southern Europe, where it is sometimes found in the wild, Common Thyme, also known as Farigoule, is a perennial plant belonging to the Lamiaceae family. It forms small fragrant clumps with grayish-green foliage which, in summer, are adorned with pretty little flowers ranging in color from white to pinkish-purple depending on the varieties.

Thyme is a hardy and easy-to-grow herb that thrives in poor, light, and even rocky, well-drained soils. If your soil is rather moist and clayey, we recommend growing it in a pot where it will thrive very well.

Harvest: Thyme can be harvested throughout the year as its leaves are evergreen. Since it is advisable to prune it to maintain a nice compact shape, take advantage of this to stock up for the winter months!

Storage: Thyme is traditionally preserved by drying. This is a simple and quick process that you can replace with freezing if it seems more convenient to you.

Gardener's tip: In the garden, don't hesitate to mix genres by planting some herbs like Thyme in the middle of your perennial flower beds or even in rockeries. It is very pretty and the sometimes powerful scents of aromatic plants often have the ability to repel insects that may attack more delicate plants like certain roses.