Common Thyme


Mauve flowers in summer with small mid green fragrant leaves. Used in stews, soups, salads and sauces. Medicinally has anti fungal and antibacterial properties.

Culinary use:

Use fresh leaves and flowers all year round with:
• Carrots, Potatoes, Tomatoes, Baked or sautéed Vegetables (especially mushrooms and courgettes), Mushrooms.
• Beef, Chicken, Fish, Game, Lamb, Pork, Shellfish, Veal, Sausages.
• Butters, Cheese, Eggs, Salad dressings, Sauces, Soups, Stews, Stuffings, Vinegars, Marinades (especially for olives).
• French dishes, Italian dishes.
• Thyme is a classic component of the French bouquet garni, with Bay and Parsley.

Additional information


about 8 to 20cm, Spread up to 30cm


Full sun, well drained, composted soil


Pick fresh leaves throughout the year


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