Thyme is definitely a user-friendly herb. It is an easy to grow perennial, and provides a variety of choices in their growth habits and flavors. It likes a poor, dry soil in full sun.
Thymes are evergreens, and some varieties like common garden thyme can have a hard time surviving a bad winter in the extreme northern zones. Low growing thymes have a better chance to survive at ground level. Choosing your plants will mean you have to take the weather into consideration. The flavor must also be a consideration. Some of the more popular culinary thymes are:
· English Garden Thyme
· Caraway Thyme
· Lemon Thyme
· Narrow Leaf French
I recommend buying a plant that is rich in fragrance from your garden center as opposed to using seeds. The reason for this is thyme is a plant that grows slowly.
All types of meat, stews, sauces, poultry, and vegetables are improved with the use of thyme. You can harvest this plant any time during the season, but you’ll get the most flavor when the flowers are just beginning to open. Thyme is an herb conducive to drying. Make small bundles and hang in a dark, warm place.
Strip the leaves from the stems when the herb is very dry. They will retain more flavor if you can keep from breaking them while storing. We use amber containers to store the herbs. It is easy to check for condensation daily. If you find moisture forming just remove the herb and proceed with the drying process. When your confident the drying process is complete, store the finished product in a cool dark place.
Nancy Merkle is an long time amateur gardener from the Chicago area. She enjoys sharing some of her tips she has accumulated through the years with anyone that would like to visit her website.
