Description:

Known for a very long time and widespread in the noon, thyme is inseparable from the traditions and cuisine of southern Europe. Thyme is essential for flavouring short broths, sauces, marinades and flavourings of grilled meats and salads.

Culinary tip:

Thyme is essential for flavouring short broths, sauces and marinades and flavouring grilled meats and salads.

Soil tip:

You can prune your thyme from April to the end of August to keep it in good shape. Thyme likes sunny exposure.

Culture advice:

1. Sows: Sow from March to July in pots or planters with a well-exposed situation and cut the soil.
2. Transplanting: In the fall, replant the strongest plants still in pots.
3. Harvest: Harvest the stem tips all year round. You can grow thyme directly in your garden by sowing a plant every 30 cm.

Plants:

Thyme likes proximity to all vegetable soups because it accentuates their flavour.

The stages of sowing: