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Aloysia
triphylla Lemon Verbena
In my opinion, it has a clean, sharp lemon scent that makes it
the Queen of lemon-scented herbs. As a culinary, lemon verbena makes
one of the best teas, especially when blended with mint. It can also be
used to brighten the taste of fish, poultry, veggie marinades, stuffing,
salad dressing, jellies, and vinegar. Dried leaves hold their scent well
and are used in potpourris, sachets, and pillows.
Anthriscus
cerefolium 'Crispum' Curled Chervil
Lacy, fern-like foliage stands up to 24" tall and is highly
acclaimed in French cooking. This plant has a unique flavor resembling a
combination of French Tarragon and Parsley. Chervil complements fish,
eggs, vegetables and veal, along with Béarnaise sauce and French
vinaigrette. Best when used fresh or added to spicy dishes after cooking
is nearly complete. Lengthy heating turns the flavor bitter. Chervil
prefers rich, moist soil and part shade to full sun.
Apium
graveolens Cutting Celery
A little known herb that I have found useful for cooking is leaf or
cutting celery. It is difficult to grow real celery in the North so
this plant makes it easy to add the same celery flavor to soups and
stews. The dark green, glossy foliage dries easily and somewhat
resembles flat-leaved parsley.
Artemisia
dracunculus French Tarragon
The Chef's best friend and a must for
every Herb Garden, French Tarragon has spicy anise flavor that turns
ordinary main dishes into masterpieces. Tarragon goes well with meat and
vegetables and is a top choice in any hearty recipe. It is traditionally
of the constituents of the herb blends:
'Fines Herbes'.
Herbes de Provence, and Bouquet Garni and can be used in a
marinade for
chicken. Like all Artemisias, French Tarragon likes life on
the dry side with plenty of sun. The soil should be well drained and
watering should be thorough. Keep a good supply of fresh tips for
cooking by cutting it back to the ground several times during the
growing season.
BASILS
Basil ‘Ararat’ Bicolor Basil
Unique appearance with mottled green and purple leaves. Mild,
classic basil flavor. This versatile basil can be used as a garnish, a
filler in fresh bouquets, or a dramatic focal point in ornamental
gardens. Ht. 20-28". 60 days to harvest
Basil ‘Boxwood’ Tight mounds of small
leaves that resemble boxwood plants. Tight mounds of small leaves that
resemble boxwood plants make a highly ornamental edging for the patio or
for a container by the kitchen door. Bred in France for a highly
flavorful pesto ingredient. A beautiful new basil that makes a fine
garden companion to a large-leaved variety like ‘Genovese’. Ht: 12-16".
Basil ‘Dark Opal’ Award winning
reddish-purple foliage. Attractive lavender flowers appear in summer.
Pinch to keep new leaves producing on compact, stocky plant. Tender
leaves have sweet, pungent odors when brushed. Colors vinegars red,
flavors minestrone & tomato soups. An important asset of Dark Opal Basil
is its ability to color white wine vinegars a gorgeous pink/rose. Use it
also to flavor soups, such as minestrone or fresh tomato.
Red Rubin is much more uniform in color than
other purple basils. The leaves have a clove-like spiciness flavor that
is a little too strong for pesto but great for almost any basil dish.
Basil ‘Finissimo Verde A Palla’ This
astonishing bush basil comes to us from one of Italy's oldest specialty
herb seed companies. It is so refined that it forms a perfect globe
shape that looks pruned. The bush can reach up to 10 inches in diameter.
The leaves are very small, thin, and strongly scented. Perfect for
culinary purposes, in window boxes, beds and borders.
Basil ‘Genovese’ A favorite for authentic Italian basil
flavor and appearance. Tall and relatively slow to bolt with
large, dark green leaves about 3" long. Ht. 24-30". 68 days to harvest.
A classic Pesto Basil.
Basil ‘Lime’ Distinct zesty aroma of lime. Adds a
unique citrus flair to fish and salads. Compact plant has 2" long,
bright green leaves. Ht. 16-20". 60 days to harvest.
Basil ‘Mammoth’
A
lettuce leaf variety from Italy that grows leaves as large as your hand
and has a stronger flavor than Sweet Genovese. The leaves are ruffled
with jagged edges and the plants grow to be about 1- 1/2' tall. This
makes a great pesto or use the leaves whole on a sandwich.
Basil ‘Napoletano
Bolloso’ Big Leaf Basil
A wonderful variety from Southern Italy with large, light green crinkled
leaves that have a tender texture
Very intense flavor & aroma (unlike most big leaf types).
The taste is similar to Genova basil. Use chopped over fresh tomatoes,
in pasta, or use them as chicken breast wrappers on the grill! Also, the
perfect size for layering on sandwiches.
Basil ‘Pesto Perpetuo’ Variegated Basil
This Greek columnar basil sport is upright, reaching 4' with light green
foliage, edged creamy white. Lives as a tropical perennial when brought
indoors in winter. Since it does not flower, this is a great culinary
basil, keeping its taste all year.
Basil ‘Pistou’
A mild-flavored Basil, excellent for cooking and very
fragrant in the summer garden. It forms a lovely circular plant that
works perfectly in parterres and other formal settings, but is also
right at home in the all-purpose herb garden, the annual bed, and accent
settings of all types. If you love Basil
Minette,
wait until you grow this more uniform, compact variety! Pistou has the
small leaves and dense, neat shape for which Minette is famous, but it
is much more uniform, so a mass planting looks tidy and trim all season
long!
Basil ‘Queenette’ Thai Basil
-Imported directly from Thailand. New! Essential in Vietnamese and Thai
cooking. One of the most aromatic and flavorful of the Thai basils,
Queenette has small olive-green/purplish leaves, red stems and purple
flowers. It can be used as a vegetable in curries and spicy dishes,
releasing its anise flavor, or as an ornamental in the garden releasing
its distinctive anise aroma. Leaves are just slightly larger than Sweet
Thai. Ht. 12-18". 59 days to harvest.
Basil ‘Red Rubin’ Purple,
Italian Large Leaf type
High yields and great flavor. Flat, 3" long leaves stand out
horizontally, and are a copper-tinged purple color. Ht.18-24". 76 days
to harvest.
Basil ‘Siam Queen’
(Thai)
is a
beautiful form of basil that grows about 2 1/2 feet high and around.
The scent and taste are different from sweet basil with more licorice
flavor. Thai basil is used in all types of Thai cooking as well as other
Asian and middle eastern cultures. It has large flowers that form in a
cluster as opposed to the long spikes on the other basils. One of the
most beautiful and delicious basil varieties.
Basil ‘Spicy Bush’ also known as
Greek Basil, is remarkable in that it forms a compact spherical bush
shape as it grows. Almost resembles a mini-topiary! The leaves are tiny
(less than an inch long) with a pungent strong basil flavor. Excellent
in containers or flower beds. Will need full sun. Plants are up to 14
inches tall.
Basil ‘Spicy Saber’ A distinct spicy
note perfect for Asian dishes. Remains bushy and roductive late into the
season.Bright green saber-like ornamental leaves. Height: 14"
Basil ‘Summerlong’ The pleasure of
fresh basil-all summer long. This "breakthrough" basil is tasty,
prolific and unstoppable, producing flavorful leaves relentlessly.
Remarkably dwarf, yet extremely vigorous, the compact plants remain
bushy and productive well into fall-virtually never going to seed.
Grows only 10" tall!
Basil ‘Sweet Dani’ Lemon Basil Very
high in citral and essential oil, these 18-24 inch plants provide lots
of leaves just right for cooking with fish, accenting salads, or
garnishing desserts. This wonderful lemony sweet basil was an AAS winner
in 1998.
Basil ‘Thai’. The most prolifically
used basil in Thai cooking is a tropical strain of sweet basil,
frequently referred to in American Asian markets as
Thai basil
(bai horapa), although it is also
common in the cuisines of Vietnam, Laos and Cambodia. Thai basil has
lush, deep green leaves, purplish flower buds and stems and carries
anise overtones to its sweet basil scent. It is added by the big
handfuls in whole leaves, to green and red curries and spicy stir-fried
dishes; sprigs of it regularly appear with other herbs on vegetable
platters to be nibbled on with spicy salads and chili dips. The flower
buds are also edible, adding a wonderful floral bouquet.
Chives Garlic
The subtle garlic flavor of Garlic Chives are perfect for use in
uncooked dishes where raw regular garlic might be overwhelming or too
spicy. They do make a very small bulb that can be used like a small
green onion. Their flowers, which are also edible, bloom in the warmth
of summer, which is in contrast to the early spring flowers of regular
Chives.
Chives Staro
Heavier leaf onion chive. Whether the destination is freezing, drying,
or fresh use, Staro is a great choice for markets that require a much
thicker leaf than the finer leaf choices. Zones 3-9.
Cymbopogon
citrates Lemon Grass Lemongrass
is a stalky plant with a lemony scent that grows in many tropical
climates, most notably in Southeast-Asia. A common ingredient in Thai
cooking, lemongrass provides a zesty lemon flavor and aroma to many Thai
dishes.
Laurus nobilis Bay
Laurel It is Bay's unique
flavor that most of us grow Bay for. It is an essential ingredient in
bouquet garni. Combined with Thyme and Parsley in a cheesecloth bag,
this seasoning is good for soups, stews and sauces. Because it is slow
growing, it makes an excellent container plant. Leave the pot outside
during summer and bring it inside for the winter in Zones 2-7.
Lavandula angustifolias
The English Lavenders include English, Munstead, Hidcote, Hidcote
Pink, Jean Davis, Sarah, and Vera and flower in mid to late spring.
These second-round bloomers are finished by late spring or early
summer. These look great when they flower, and, after pruning, remain a
compact ball or hedge with exotically fragrant leaves the rest of the
year. These Lavenders are hardy to Zone 5 but, like all Lavenders, will
not tolerate poor drainage or high humidity.
Lavendula angustifolia ‘Betty’s Blue
A compact, erect plant with straight short spikes. Blooms are dark
violet and make excellent potpourri or craft bouquets.
Lavendula angustifolia ‘Blue
Cushion’ This stands alone as the
most free-flowering variety of Lavender, offering almost continuous
summer color on a very well mannered dwarf form. The profuse and
constant bloom makes it popular as a cut flower, spicing up your home
with exotic aromas. And its dried blooms make wonderful sachet.
Lavender angustifolia ‘Lavance Purple’
A new dwarf cultivar, bred to be a little shorter (10-14") with a
compact growth habit. It flowers the first year with deep purple sepals
and petals. Plants are great to use as a border with their fragrant
foliage and flowers. Prefers full sun and excellent drainage, especially
in the winter.
Lavandula angustifolia 'Melissa' Pink
Lavender A variety valued for its pink
fading-to-white flowers. In lower altitude areas that have more overcast
days than Colorado, the flowers can be quite pink. ‘Melissa’ is a
compact grower with attractive gray-green foliage.
Lavandula
angustifolia ‘Sachet' A
wonderfully fragrant lavender perfect for potpourris with dark violet
blooms in June and again in Aug.-Sept. Has a nice symmetrical growth
habit.
Lavandula angustifolia ‘Royal Velvet’
This is very showy when blooming plants are
covered with long stemmed, dark navy-blue and lavender flower spikes.
The 3 to 4 inch long flower spikes, which are much longer than “Hidcote”
hold their dark color superbly as a dried flower. Home gardeners will
enjoy it for its rapid growth, its long bloom period in late
spring/early summer, and tolerance of wet winters
Lavandula angustifolia ‘Twickel Purple’
This cultivar of English lavender has very long flower stems that fan
out around the plant. It has a unique appearance when in bloom. Stem
length and dark color make it nice for fresh cut and dried flowers. The
calyx color is purple; the corolla is violet.
Lavandula x
intermedia The English Lavender Hybrids, sometimes referred to as
Lavandins; come in third in the bloom cycle, starting just as the the
English Lavenders are finishing, and continuing to mid summer. These are
the workhorses of Lavender. They do it all: bloom lots, grow just the
right size, and smell like a million bucks. Provence and Grosso are the
best known of these, but there are many others, including Abriali, Fred
Boutin, Dutch Mill, Grappenhall, Seal, Hidcote Giant and White Grosso.
These are the ones to line the drive or border the garden with.
The botanical name for the Lavandins is
Lavandula x intermedia. The x means it is a cross with two plants and we
know which two. In this case, it is L. angustifolia and L. latifolia.
The intermedia means that these crossed plants have qualities of both
parents, or it is intermediate between them. Lavandins have long gray
leaves, twice or more the size of L. angustifolias. They also grow much
larger and faster.
Lavandula x intermedia 'Alba' White
flowered French Lavender A vigorous, but
hard-to-find cultivar, with fragrant pure white flowers and very
gray-white foliage. Plant ‘Alba’ behind Lavender ‘Hidcote’ or
surround with
Delosperma cooperi.
Lavandula x
intermedia ‘Fred Boutin’ The
most silvery foliage of any "lavandin" type, along with alluring
violet-blue flowers. Their strong scent leads to medicinal use, as well
as fragrant potpourri or soothing, blues-chasin' baths.
Lavendula x intermedia 'Gros Bleu'
The long spikes of flowers are an outstanding shade of purple, one of
the darkest of the lavandin flowers, borne on exceptionally long stems.
First choice for fresh or dried flowers, L. 'Gros Bleu' is a handsome
shrub in the landscape and is adapted to our Mediterranean climate.
Lavandula x
intermedia 'Grosso' (True Grosso)
Until a few years ago, we were not aware of a difference
between ‘Fat Spike’ and Grosso. The growth habit of this hardy plant has
a “hedgehog-like appearance to 180 degrees. It has darker blooms than
‘Fat Spike’ and dries better for crafts
Lavandula x
intermedia 'Grosso' (Fat Spike) The “work horse” of lavender
varieties. The bush has a low, compact habit with very long, extremely
fragrant flower heads. Used for oil production in France . This is the
preferred lavender for lavender wands and for buds. A lighter purplish
gray bud, this cultivar is not recommended for cooking as it contains
camphor, a somewhat bitter flavor.
Lavandula intermedia 'Hidcote Giant'
A medium-sized shrub after a few growing
seasons becoming an impressive plant when the large branched stems are
covered with light lavender-blue flowers. The individual flower spikes
are much more substantial than either ‘Provence’ or ’Grosso’. ‘Hidcote
Giant’ is also wonderfully fragrant and dries well for everlasting
bouquets.
Lavandula x intermedia 'Impress Purple'
This, along with 'Gros Bleu', is one of the truest purple flowered
lavandins. Nice long stems. Excellent for fresh or dried flowers.
Lavandula
x intermedia 'Provence'
When you travel to the French countryside, where lavender is grown
commercially for oil and flowers, this is one of the cultivars you will
find. The light purple flowers are very fragrant, and dry beautifully
for potpourri. “Provence” is more moisture tolerant than other
varieties, and is recommended to gardeners who have difficulty over
wintering lavenders. Recommended as one of the best culinary varieties.
Lavandula
x intermedia ‘Super’ Light
blue flowers on a comparatively tall shrub. The flowers are used in
commercial lavender oil production because the oil quality is close to
that of English lavender. Use it fresh or dried.
Lavandula stoechas 'Wings of Night'
Spanish Lavender The color of the night
sky just before dawn' Plump, deep purple flowers topped by vibrant mauve
bracts. A cultivar from Europe which is very showy distinguished by
exceptionally bushy growth, heavy flowering and large, dark floral
bracts. Narrow green-gray foliage. Another excellent container
selection. Nice tight, compact growth. Lavender is a mainstay of the
herb garden. Excellent shrub for the perennial border, kitchen garden
and even a great hedge. Spanish Lavenders are not usually hardy in
Colorado.
Levisticum officinale
Lovage is
a wonderful, very old herb with properties perfect for today's healthy
lifestyles. Its unique flavor, which is a combination of strong celery
flavour with a hint of anise, lends a wonderful flavor to soups, stews,
stocks, salads, meat, potato and tomato dishes. You can use it much like
you would celery or parsley, but with a lighter hand since it does have
a stronger flavor. It is also used as a natural salt substitute, and is
said to be an aphrodisiac - hence the name. And every part of the plant
- leaves, stems, roots and seed - is edible!
Lippia graveolens
Mexican Oregano A flavor filled culinary herb that is used
extensively in Mexican and Tex-Mex cooking. It can be grown as an annual
or containerized for indoor winter growing. Though not
a true oregano, Mexican oregano is native to Mexico, as well as
Guatemala and parts of South America. Mexican oregano has a sweetness
and intensity that many gourmets prefer to the flavor of the true
European or Mediterranean species. The leaves are a wonderful flavoring
for fish, meatballs, sausage, tomato sauces, or any recipe requiring a
strong oregano essence. In its native Mexico, the herb is sometimes
called té de pais ("country tea"), because the dried leaves are brewed
into an herbal tea. It is also employed in salsas, pozole (Mexican-style
hominy soup, usually prepared with pork), adobos (strongly flavored
Mexican seasoning pastes), and rajas (roasted and seasoned chile strips
used as filling for tortillas or quesadillas or as a base for more
complex dishes).
Mentha piperita cv.
Chocolate Mint This neither smells nor tastes like
chocolate, but rather it is reminiscent of an Andes after-dinner
chocolate Mint. Thus, the suggestion of Chocolate is there and is strong
enough to make us love it. Great dried and added to black tea or used
by itself, Chocolate Mint also makes a nice addition to chocolate
deserts.
Mentha x piperita.
‘Candymint’ The abundant menthol in pepper-mint is what makes
it ideal for flavoring sweet foods. This variety has red stems.
Peppermint tea is an old favourite -- a refreshing alternative to coffee
and regular tea. Excellent for stomach indigestion. Lends its spiciness
to many dishes.
Mentha spicata
‘Kentucky Colonel’ A variety of
Spearmint, 'Kentucky Colonel' features superior foliage to the species.
It features ovate to lanceolate dark green leaves (to 3" long) and
terminal spikes of small lilac to pink to white flowers in summer.
Leaves have a strong spearmint fragrance and taste, and may be used to
flavor teas, in salads, as a garnish or in potpourris.
Mentha x villosa
Mojito Mint The mojito, made
with rum, sugar, lime juice and Cuba’s unique mojito mint, is now an
essential staple of cocktail lounges everywhere. While recipes call for
any available variety of spearmint, the real mojito can only be made
with the true mojito mint. It is clearly different from most other mints
-- its scent and flavour are agreeably mild and warm, not pungent nor
overly sweet like other mints. In a perhaps typically Cuban understated
way its warm embrace lingers until you realize you want more. Like all
mints it is easy to grow and will happily provide more than enough fresh
sprigs for your mojitos.
Myrrhis odorata
Sweet Cicely Sugar-saver. Sweet, anise-scented leaves and
stalks (fresh or dried) add delightful flavor to sweets and desserts,
saving about half the sugar. Of particular interest to diabetics. Zones
3-7
Nashia inaguensis
Moujean Tea Tiny dense fragrant foliage scented of vanilla
when brushed. Tiny white flowers are borne in clusters in summer. A good
choice for a small topiary or bonsai. Both the leaves and the tiny
orange fruits can be used. Wants to be consistently moist to wet and
never, never dry. Another name is "I Dry-I Die" - unlike many tropicals
that can be brought back from the brink of a dead wilt. Bring potted
plants inside for the winter.
Oregano, Cuban
see Plectranthus
Oregano, Mexican
see Lippia
Origanum majorana
Sweet Majoram
A tender perennial that many people overlook, assuming it is much the
same as oregano. Marjoram, however, is sweet, spicy and deserves it's
own place in your herb garden.
Sweet Marjoram grows
about 12 inches tall as is mostly grown as an annual.
After
the first frost, you can cut it down to about one inch from the ground
and transplant to a 6 inch pot to bring indoors.
Origanum vulgare subsp. Hirtum
Greek Oregano Heavy oregano aroma;
great for pizza and Italian cooking. Characteristic dark green leaves
with white flowers. Medicinal: In tea for indigestion. Hardiness zones:
4-9.
Origanum vulgare 'Hot
& Spicy' A potent cultivar of Greek oregano growing to 3
feet in height. As its name states, this one is hot and spicy. It is
especially pungent, which makes it a good choice for spicy Mexican
dishes. Also commonly used in Italian and Greek dishes.
Origanum vulgare 'Kaliteri'
This Greek strain is truly among the best (kaliteri means "the
best" in Greek). Grows to 18 inches tall with silvery gray foliage.
Spicy and flavorful without being too bitter.
Parsley ‘Giant of
Italy’ A continental Parsley with large flat leaves. Ideal in
Mediterranean dishes, and contains a very high level of iron and Vitamin
C. A tall variety with lots of deep green
leaves. In organic gardens, parsley flowers attract beneficial insects.
Parsley ‘Starke’
Intense curled leaves make exceptionally beautiful garnishes.
Plants grow in compact mounds for easy bunching and attractive, uniform
appearance. Mild flavor, good yield, and holds well.
Plectranthus amboinicus
Cuban Oregano An unusual, fleshy leafed
plant used as a culinary seasoning in the Caribbean. Crinkly, 2' highly
scented green foliage, trailing habit. Growth is slow in the winter
months and moderate in spring and summer. Heat and direct sun don't seem
to adversely affect growth or appearance. Insignificant flower stems
form in the fall. It is extremely tender so grow in a protected area or
keep it mobile to bring it inside for winter.
Rosmarinus officinalis
'Arp' Rosemary
Discovered by Madalene Hill in Arp, Texas, this rosemary was sent
to the US National Arboretum, which was so taken after it survived -10
degrees F that they released it under the name 'Arp'. This gray-green
clump-former to 3'+ tall has typical fine-textured foliage and a
wonderful fragrance...the best grower in the South, both through summer
and winter. Beginning in the fall, and through the spring, the clump is
adorned with dark blue flowers
Rosmarinus officinalis ‘Hill
Hardy’ See Madeline Hill
Rosmarinus officinalis
'Madeline Hill' Rosemary "Madeline
Hill" requires a well-drained soil, but, tolerates a wide range of
growing conditions. Plentiful, blue flowers cover this rosemary cultivar
in the spring. "Madeline Hill" endures both hot sun and cool ocean spray
and survives temperatures down to around 15 degrees F. It thrives
without irrigation, but in hot interiors, sprinkle it occasionally to
keep it looking fresh. Feeding and excess water result in rank growth
and subsequent woodiness. Control growth by frequent tip-pinching when
plants are small
Rosmarinus officinalis
'Spice Island' Rosemary The story goes
that this Rosemary has so much flavor that it was named for the famed
Spice Islands Spice Company. Whether they actually use it for drying or
not, we will probably never know. What we do know is that it is not only
a very flavorful Rosemary, but it is also a very beautiful shrub. It
stands very erect and grows to about four feet and is covered with dark
blue flowers in late winter and early spring.
Rosmarinus officinalis
‘Tuscan Blue’
A fast growing rosemary with a tall upright habit. The flowers are dark
blue, the slightly glossy foliage is light green against red-brown
stems. Height and spread are 3-6'. Dense, bushy, upright, aromatic
evergreen shrub. Leaves are narrow and linear, dark green and leathery,
up to 2 inches long. Small, tubular blue flowers in whorls, up to 1/2 in
long. Rosemary is an excellent choice for making topiaries, and widely
used in cooking especially Italian cuisine.
Salvia elegans
Pineapple Sage should be called Hummingbird Highway. Its
profuse bright red tubular flowers and its attraction to Hummingbirds
are reason enough to plant this late season bloomer. And, while it does
have a pineappley fragrance, it's only real use in cooking is as a fresh
edible flower. The flowers are reminiscent of Honeysuckle and make a
colorful addition to salads, fruit cocktails or any garnish. Their
vibrant red color compliments many dishes. They are particularly
attractive with yellow or green bell pepper. They can be sugared and
used to garnish cakes or cookie platters.
Salvia officinalis ‘Purpurea’
Purple Sage This can be used just like
regular Garden Sage. It rarely flowers which helps to keep it at more
moderate height and from falling apart in the center. It looks great
planted with gray leaved plants like
Lavender.
In fact, the two together make a great after shave. Use as a lovely
border plant or in flower boxes as foliage accent.
Salvia officinalis 'Tricolor'
Tricolor Sage
The irregular pattern of variegation in these leaves is stunning
in the garden and on the plate. Use Tricolor Garden Sage as a garnish or
in place of
Garden Sage
in any recipe. It complements many different combinations in the garden.
Thymus x citriodorus
Lemon Thyme
A hybrid thyme that is primarily grown as a culinary herb for its
rich, lemon-scented leaves. It is an erect, bushy, woody-based perennial
that typically grows 4-12" tall with upward branching stems. Leaves are
frequently used fresh or dried (much better fresh) as a seasoning in a
variety of culinary applications including salads, soups, stews, sauces,
and meat or fish dishes. Fresh sprigs may be used as a garnish.
Thymus vulgaris
French or Summer Thyme Spicier, more pungent flavor than
German Winter in a smaller plant. Grow as an annual in zones colder than
6. There is almost no stew, soup, or ragout that does not call for a
pinch or two. Appropriate seasoning for rich meats and fish; improving
their digestibility. Essential in bouquet garni.
Thymus vulgaris
Winter or German Thyme The standard winter-hardy thyme. Good
flavor and yield. Thyme goes with everything in cooking and there is a
thyme, or even more than one, for every garden. Thyme is a good garden
plant with a neat habit, fragrant foliage, and colorful flowers. It is
an ideal edging plant and is a good choice for a windowsill herb. |