Description: A perennial plant with numerous procumbent stems, 6 to 12 inches high, covered with fine hair and pale brown bark. The leaves are small, opposite, sessile, and grey-green with slightly rolled edges. The small, blue-purple flowers are two-lipped and grow in dense, whorled clusters, blooming from May to September.
Medicinal parts: leaves and flowering tops - dried.
Cooking information:
Thyme
Common Thyme (Thymus vulgaris)
Lemon Thyme (T. x citriodorus)
[Lamiaceae]
Fresh sprigs will keep for up to a week stored in a plastic bag in the fridge.
Unlike most herbs, thyme withstands long, slow cooking retaining its flavour and, used with discretion, it enhances other herbs without overpowering them.
Thyme is indispensable in every French stew, from pot-au-feu to cassoulet, but equally in Spanish ones as well.
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