Thymus vulgaris

Essential component of the Bouquet garni, Thyme is one of the most widely used herbs in cooking. It is a classic, irreplaceable herb for flavouring meats, fish, and vegetables. It can also be used to make infusions that relieve digestive and respiratory ailments. Sowing from February to April.

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 grey-green foliage that are adorned with pretty little flowers ranging in color from white to pink-mauve, depending on the variety.

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

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 you find it more convenient.

The 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 beautiful and the sometimes powerful fragrances of aromatic plants often have the ability to repel insects that may attack more delicate plants like certain roses. Summer thyme should be protected in winter as it is sensitive to cold temperatures.