Name: Thyme (Thymus vulgaris)
Origin: Eastern shores of the Mediterranean
Description: Perennial semi-shrub growing in the wild, reaching 20-40 cm in height. Its stem is branching and woody. Leaves are small, greyish green, with downward curling sides. Flowers are small ranging in colour from white to pinkish violet.
Culinary use: Leaves may be used fresh or dried in small quantity to season sausages, pies, meat, potato and vegatable dishes, soups, souces, cheese and pizza. A basic herb of French cuisine, an essential ingredient in many popular herb mixtures. Can be cooked into dishes.
Medicinal use: Tea made from thyme stimulates digestion, mixed with honey reduces coughing and soothes sore throats.
Cultivating and harvesting: To ensure vigorous growth, plant in sandy, calciferous and dry soil. The best time to harvest thyme is when it is in bloom, that is when the oil is concentrated in the leaves. Can easily be preserved in vinegar. Dry whole branches tied into bundles in a shady place.