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Growing
and Selling
Fresh-Cut Herbs
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Herb
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Check here each
month for a new herb, featuring: growing,
care and uses.
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Herb
of the Month
Thyme
Thymus
vulgaris
Hardy perennial
To 12 inches
There
are many varieties of this popular herb. Many have little or no culinary
value but are used for decoration, ranging from bonsai or ground covers
in rock gardens. Some varieties of thyme, such as the silver and white
"Doone Valley" have little culinary flavor but are use useful as garnish
material. Lemon thyme, Thymus X citriodorus, is a wonderful aromatic and
flavorful addition to any garden. It is gaining in popularity in the commercial
kitchen as well.
Most of the varieties of thyme are quite winter
hardy and will survive severe winters. Many times I have harvested beautiful
and saleable thyme in the depths of winter by simply brushing off the
snow.
Thyme is not a vigorous grower and it can take
quite a long time for a plant to reach harvestable size. Because of this,
more than the usual amounts of plants are needed to produce adequate quantities
for the commercial grower to supply their markets. It is an herb very
much in demand in most parts of the country.
The stems of thyme become woody and thicker as
the plants age and the growth slows as if the plant is "spent". This usually
happens around the third year of growth. It is best to replace aging plants
with young vigorous seedlings before this stage of growth occurs. If you
have more than one bed of thyme you can replace a new bed each year and
this will help you to maintain a continuous supply.
Thyme is covered in more detail in Chapter 27 of Growing and Selling
Fresh-Cut Herbs by Sandie Shores.
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The comprehensive revised edition of Growing and Selling Fresh-Cut Herbs is available from most internet booksellers, bookstores, and in libraries. It can be ordered from the distributor, Independent Publishers Group.
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