It is a rather hardy plant that resists temperatures below freezing and diseases very well. Try it out: oven-baked lamb and potato with thyme.It is often used in infusions for its digestion-supporting properties, and also in cooking to flavor sauces and soups. Native to the Mediterranean area, thyme is very fragrant and is famous for seasoning grilled meat and fish. After that, they can be ground and kept in a jar for several months.įreezing has the advantage of preserving their flavor, and thyme can keep this way for several months. In the first case, place collected stems in a dry and ventilated place until they are completely dry. It’s possible to either dry the l eaves or store them in a freezer. It is best to harvest thyme from soft wood that is still green.Its flowers are always a welcome decoration in summer dishes and salads. Thyme can be harvested all year long, but its flavors are most concentrated when it is blooming. There are over 350 species of thyme! Thymus x citriodorus is much appreciated for its lemon-like smell.Ĭertain varieties are favored for their gold, mottled or silver colored leaves.ĭuring hikes around the Mediterranean, you’ll often come across wild thyme, a delicious cousin of our cultivated thyme. For instance, it repels “ large white“, the butterfly responsible for devastating cabbage harvests. Thyme is generally an excellent companion plant in the vegetable patch, where it tends to fend off fungus and insects. Thyme starts to whither and dies off, starting with the roots.Very resistant to virtually all diseases, thyme’s main enemy is a type of fungus that makes it rot. However, if you are growing thyme in order to harvest it, it is best to prune it before flowering. To maintain its dense, compact shape, wait for the end of the blooming season to prune it delicately. Help your slow-growing thyme by weeding around it to stifle out competition.
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