Thymus.
Two species of Thyme are cultivated for culinary purposes,—the Common Garden Thyme (T. vulgaris) and the Lemon or Evergreen Thyme (T. citriodorus).
They are hardy, perennial plants, of a shrubby character, and comparatively low growth. They are propagated from seeds and by dividing the roots; but the finest plants are produced from seeds.
Of the Common Garden Thyme, there are three varieties:—
Broad-Leaved.
The Broad-Leaved Thyme is more cultivated in this country than any other species or variety. The stem is ten or twelve inches high, shrubby, of a brownish-red color, and much branched; the leaves are small, narrow, green above, and whitish beneath; flowers purple, in terminal spikes; the seeds are black, and exceedingly small,—two hundred and thirty thousand being contained in an ounce; they retain their vitality two years.
Propagation and Cultivation.—When propagated by seeds, they are sown in April or May, thinly, in shallow drills ten or twelve inches apart. When the plants are up, they should be carefully cleared of weeds, and thinned to eight or ten inches apart, that they may have space for development. They may be cut for use as soon as they have made sufficient growth; but, for drying, the stalks are gathered as they come into flower.
If propagated by dividing the roots, the old plants should be taken up in April, and divided into as many parts as the roots and tops will admit. They are then transplanted about ten inches apart, in beds of rich, light earth; and, if the weather be dry, watered till they are well established. They may be cut for use in August and September.
Use.—The leaves have an agreeable, aromatic odor; and are used for flavoring soups, stuffings, and sauces.
Narrow-Leaved. Mill.