Thyme, French (Thymus vulgaris), packet of 100 seeds, organic
Family: Mint (Lamiaceae)
Hardy to zones 6 to 10. May be grown as an annual, 90 days to harvest.
Woody perennial subshrub, a select cultivar from France. Excellent as a spice, this nicely green, narrow leaved cultivar is one of the most flavorful of all the Thymes. Wonderful flower displays are much visited by bees. Flowers also edible and tasty. Makes an excellent tea (dry it first). Plant prefers full sun and mesic soils. Sow seed in spring. Barely cover, tamp securely and keep evenly moist until germination, which takes a week or two. Thin seedlings and grow on in pots until large enough to transplant to landscape at 1 to 2 foot spacing. Gardeners living in Zone 5 and colder may grow this as an annual, or consider bringing the plant in for winter, where it will thrive in a pot in a sunny window.
100 Seeds/pkt., Certified Organically Grown
Gestur (verified owner) –
I’ve grown and used in various dishes many kinds of French Thyme and I find this one, for me, is far superior to any others I’ve grown. And that’s because it doesn’t have that sharp, biting flavor-note you get with those spikier, thin-leaved fr. thyme cultivars I’ve tried. Indeed, there’s only a faint aroma from a freshly cut sprig, whereas you usually get that strong thyme aroma right away. At first I was a little disappointed since I was only smelling it and not cooking with it. Recently, however, I made one of my favorite Italian tomato sauces with just olive oil, great San Marzano tomatoes and thyme. I put in 3 or 4 sprigs of this one and man did that sauce have a magically scented fr. thyme aroma & flavor: fulsome and pure, and not in the least harsh. I plan on using it in making this year’s vintage of my Richard Olney Provençal dried herb mixture.
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Admin Richo Cech –
Hello, I do agree that this cultivar is soft-leaved and mellow of aroma. I bow to your description of it!