Thyme De Provence


Thyme De Provence, or ‘Summer Thyme’, is a popular perennial herb that is well known for its culinary, medicinal and ornamental uses. With its tiny, soft, grey-green leaves and small, pinkish flowers, Thyme de Provence is spicier than common thyme and is the preferred option in authentic French cuisine. In fact, it is the leading component in the famous Herbes de Provence dried-herb mix, as well as in the Bouquet garni – a bundle of string-tied herbs used to flavour soups and stews. Thyme can be found beyond the library’s ‘cookery’ section, though; it has long been a key ingredient in folk medicine and is listed frequently in spell handbooks. Historically, it’s had a major role in vision-inducing love potions, fairy-producing unguents and, as the botanist Nicholas Culpeper recommended, nightmare remedies.

Common name Thyme
Latin name Thymus vulgaris
Variety De Provence
Quantity 10 seeds
Plant size Height: 15 cm
Width: 20 cm
Container size Height: 20 cm
Width: 20 cm
Companion plant(s) Tomatoes, peppers, aubergines, oregano, alpine strawberries.
Planting indoors Feb to Mar
Planting outdoors Apr to Jun
Germination 15 to 30 days
Harvesting 40 to 60 days
Planting 1 cm to 2 cm apart at 0.5 cm depth
Thinning 3 cm to 5 cm between plants
Light Full sun
Soil Well-drained, light and poor soil
Watering Regular watering, allow to dry out
Feeding Not required
Caring Thyme requires very little care, apart from occasional watering. Light pruning will help to maintain its compact-yet-bushy shape. Thyme is a sun-loving plant, and the light draws out the pungent oils that make its flavour so strong.
Beneficial wildlife Attracts bees and butterflies.
Pests Repels cabbage pests, whitefly and tomato hornworm.
Harvesting Pinch out small, fresh branches as you need them, or hang to dry in small bunches.
Eating Medicinal properties: In Hippocrates’ time, infusions of the herb were drunk at the end of banquets for digestive purposes.

How to eat: Thyme De Provence works well in all Mediterranean meat and vegetable recipes, as testified by its presence in the classic Arabic Za’atar spice blend. When combined with honey, thyme can be used across the spectrum of dishes, from salads to sweet treats (especially those containing complementary lemon or orange flavours).

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