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Thyme is very easy to grow if you save the patience of sowing and planting young plants. And it can enrich your kitchen in many ways, because there are many different types of thyme:
Thyme: Many popular varieties
Thyme forms a separate genus in the mint family, a large genus with 215 species and numerous hybrids. Many of them are grown commercially, all these thyme taste distinctly different, followed by a thyme selection for curious cooks:
- Thymus baeticus, Spanish lemon thyme: Natural variety with a very own lemon flavor, in which a trace of mint resonates, in Spain you drink the tea for colds
- Thymus chamaedrys, bergamot-thyme: tart fruity aroma, good for fragrant turf and herbal tea, robust and vigorous and somewhat creeping
- Thymus citriodorus, Green Lemon Thyme: Dark leaves and pink flowers, better suited than other varieties for shade
- Thymus x citriodorus 'Aureus', Lemon Thyme, yellow-colored: erect, yellow-colored foliage, intense sweetish lemon flavor
- Thymus citriodorus 'Variegatus', lemon-thyme, white-colored: As above, only with white-colored foliage, therefore very high light requirement
- Thymus fragrantissimus, orange thyme: Delicious variety for desserts and fruity tea, very robust and good hardy, compact growth and pretty pink flowers in spring
- Thymus herba-barona, cumin thyme: flowering and creeping variety with an aroma that mixes thyme, cumin and cumin, traditional English meat spice
- Thymus herba-barona v. Citriodorus, Lemon Thyme: Creeping variety with willing growth, with the intense lemon fragrance and firm branches very suitable for scented paths
- Thymus hybrid, Italian Oreganothymian: Great variety with a strong aroma, which can bring the taste all alone in a spaghetti sauce
- Thymus hybrid, Piedmontese lemon thyme: Distinct lime flavor, upright habit, leaves a bit greyish as in the French thyme
- Thymus longicaulis ssp. odoratus, Cascade Thyme: Robust creeping plant that shows strong growth, very special aroma (porcini mushroom thyme)
- Thymus mastichina, mastic-thyme: Interesting variety with the aroma of wild pistachio, a well-known smoked plant, is used in Spain as a spice
- Thymus orospedanus, Orosped thyme: Rare Spanish style with herbicidal thyme flavor, which should contain vermilion-like ingredients and therefore should stimulate digestion
- Thymus pulegioides, medicinal quendel or field thyme: How to use the normal thymus vulgare, but medically valuable
- Thymus pulegioides hybrid, orange-thyme: grows rather creeping and quite strong, variety for fragrant gardens with also surprising orange aroma
- Thymus serphyllum, Quendel: wild thyme that grows to a matte and blooms pink and unfolds because of its wild origin a variety of flavors, from nutmeg to rose or lemon
- Thymus serphyllum hybrid, Lemon quenelle: Creeping thyme with interesting dark pink flower and pleasantly sweet lemon flavor, tolerates normal humus rich soil
- Thymus thracicus, lavender thyme: Spicy aroma with some lavender and rosemary and pine needles in winter, interesting variety for kitchen experiments
- Thymus vulgaris 'Argenteus', silver thyme: hybrid with white-colored leaves and mild spice, which is comparable to that of English thyme
- Thymus vulgaris 'Broadleaf English', English thyme: Mild variety with a very clear aroma of thyme, because the resinous note of the German variety is absent, large dark green leaves, very vigorous in normal soil
- Thymus vulgaris 'Compactus', Dwarf Thyme: Remains low and therefore barely woody, yet rich in crop, one of the best varieties for a herb garden or herbaceous shrub
- Thymus vulgaris, German Thyme: Does that really mean international, but also comes from the Mediterranean, that's the famous "sausage herb"
- Thymus vulgaris ssp. 'Fleur de Provence', thyme 'Fleur de Provence': a thyme with very long branches that can be dried well as a bunch, strong aroma with an orange note
- Thymus vulgaris, French breed: Smaller and more silvery leaves than the German variety, sweet aroma, upright growth, lean earth and full sun
- Thymus vulgaris var., Globular thyme, white flowering: grows by itself to the round bush, little tendency to balding, can even close winter gaps, good Heckenthymian
- Thymus vulgaris 'Varico 3', Swiss Thyme 'Varico 3': Breeding with a lot of thymol, more than in Varico 2 (Thymol is the part of the essential oil that provides the scent of the thyme), very good frost hardiness
- Thymus zygis, Spanish thyme: Plump variety with a lot of aroma, especially suitable for drying (dried thyme from the trade often comes from this species)
Thyme is a genuinely diverse genus of plants, and the interesting species of thyme are constantly being crossed to ever new nuances of taste - so you have plenty to do if you want to become a thyme expert. The prerequisite is that you buy thyme for botanical names, which you rarely find on the thyme pot in the nearest supermarket. So, if you want to go through various types of thyme, you should better buy from a specialist nursery for herbs, which offers many different varieties and can tell you a lot about these varieties. Of course, you can still plant the thyme from the discounter, you just should not be surprised if he takes care of himself. Because he was reared in the south because he was born in a large greenhouse, in not so great substrate, long transported and hardly maintained... But sometimes it works, if you immediately repot such a thyme, he breaks perhaps in real (growing) ) Enthusiasm.
Even thyme can be pulled over seeds, but it is really not recommended, especially for beginners in the herbal culture (the connoisseurs know "the drama" and do not have to read much):
- Thyme from seeds requires considerable expertise
- Direct sowing in the final pot is recommended today
- But even that is a real challenge for a seed with a kernel weight of 0.2 - 0.4 g
- You need a very feinkrümeliges substrate
- The light germinate thyme should be sprinkled only lightly and not covered with earth
- He flies away quickly, dries quickly, and if he is - to prevent it - well-moisturized, he likes to mold
- The seed density in the 9 cm pot should not exceed 35 - 40 seeds per pot, so that the thyme is developing well
- Not so easy to do if 1 gram of seed contains 2,500 - 5,000 seeds...
- At 20-22° C, thyme requires 14 days to germinate and 15-17° C 50-100 days
Most of the thyme comes from the Mediterranean, where they grow in lanky soil and in the sun. The thyme also wants to stand in the garden, in a bright, sunny and dry location in nutrient-poor, sandy soil. Optimal are sunsets in the lee of a warm and protective wall. On the top of the wall and in the topmost zone of a herbal spiral, thyme also likes to grow, or around a sunny patch, perhaps as a small thyme hedge. On a sunny terrace in the tub, the thyme is also good and transforms the terrace with its fragrance in a mini aroma garden. Many types of thyme also grow in normal, nutrient-rich soil, and some thymes are so firm that you can use them to turn fragrance paths. Thyme does not have pronounced antipathy to any vegetables, on the contrary, it shuns (along with sage) aphids and ants from the flower beds. Only from marjoram directly in its vicinity thyme is not to be thrilled. Thyme seedlings may normally be planted at the end of April, in very harsh regions after the icy saints from mid-May. You can plant thyme in pots or pots at any time, even the herb pot from the supermarket (if you find roots). If not, you could try rooting a cuttings. Cut off a young shoot and remove the lower leaves. The stalk is then placed in a pot with moist seed soil, covered transparently and occasionally moistened / aerated until new leaves indicate that roots have been driven.
Once the thyme is in the bed, all you have to do is make sure that it gets enough water right up to the roots and that it does not dry out completely in the heat. After rooting is not much else to do, too much wetness (waterlogging) does not tolerate thyme, excessive fertilizer also not. Once a year compost and a little bit of lime are all its supply. Soon after planting, you can harvest the first tender leaves, and you should also do it quietly, because the shrub thyme is a constant harvest of cut care. If a shoot is allowed to grow very long, it will lignify in the lower part and will not produce any more spicy leaves. That should not happen, and running trim makes the bushes always bushy. You should always cut away the shoots enough to leave one to two centimeters of green. Occasionally (in spring, after flowering), you can cut down older plant parts to rejuvenate the thyme, unlike other semi-shrubs such as lavender, it also drifts from the old wood.
Thyme is a very interesting and very versatile plant: in the garden it can be planted in many places and even green a fragrant path, in the kitchen it can surprise in ever new flavors.