Known for a very long time and widespread in the noon, thyme is inseparable from the traditions and cuisine of southern Europe. It is essential for flavouring short broths, sauces and marinades and flavouring grilled meats and salads
Tip Vilmorin : Thyme likes proximity to all vegetable soups because it accentuates their flavour. No need to enrich the soil with humus, it must be light and drained because the thyme does not support the winter moisture.
Sow in pots or planters, or in the open ground, with sunny exposure and harvest the tips of the stems about 3 months after sowing and throughout the year as needed.
Taste the leaves in marinades, sauces or in a short broth, or for flavoring grills and salads.
Very aromatic perennial plant.