Perennial Herbs

Credit to : blog.yourgardeningtools.com

Bay Leaf Tree - Laurus nobilis

The bay Leaf has long been used for cooking and was a holy tree for the Greeks and Romans. Bay trees grow into a small evergreen tree or bush up to 10 m (30 ft) high and up to 6 m (18 ft) wide. Their creamy white scented flowers appear in May. The flowers are followed by black berries which arenotused for cooking.

Cooking With Bay Leaves

The aromatic flavour of Bay leaves is used to round off soups and gravies, fish and meat dishes or to marinate venison. It is also an ingredient that can't be missed when pickling the likes of cucumbers or onions.

Add the whole leaf while cooking and remove it before serving. You can use dried or fresh leaves.

How to Grow Bay Leaf Plants

Being of Mediterranean origin bay trees like well drained soils. Avoid places that are exposed to cold, drying winds. The bay laurel is hardy to -10 C/14 F for short periods so they might not be suitable for areas with very harsh winters. Sun or part shade is ideal for a Bay Leaf plant.

Bay leaf trees can successfully be grown in containers for years and years. Mature plants of course need a large container which can be a problem if you have to shift the containers into a sheltered place for the winter. They can be shaped easily into either pyramids or ball shapes. Trim them in late summer and of course use the clippings for drying.

Allow young trees to grow and build up strength before you start using the leaves or shaping it. Otherwise the plant will be stunted and grows very slowly.

Tips :

Never let your Bay tree go too dry for a prolonged time. Once the leaves have withered the plant will die! So remember to water your plant at least twice a week. Large plants in small containers might need more regular checking during the hot summer months.

Overwintering

If you live in a very cold climate (below -10 C/14 F for a long period) you have to overwinter your bay tree somewhere inside. The place for this should not be too warm, maximum up to 15 C/60 F.

Choose a bright place with lots of light. An unheated stairwell, cool conservatory or glasshouse is ideal. Reduce the watering to once a month.

Harvesting And Preserving

You can harvest the leaves any time you need them. There is no need to dry them before using them although some people claim that the flavour is better if you do so. I use them both ways. If I run out of dried ones I just use the fresh ones. Best time to collect loads of the leaves is of course when you trim your bay tree.

Dry the leaves individually on a tray in a shaded but warm place. Once they are dry store them in an airtight container. You can also tie some branches into little bunches and hang them upside down until they are dry.

Pests and Diseases

Scale Insects can be a real problem particularly if you keep your bay tree inside. This pest is difficult to treat successfully because you always miss a few of the little buggers and it starts all over again. They sit on the underside of the leaves, on top and on the branches. Look out for brown little scales that sit near the centre rib of the leaves and on the stems.

The best way to get rid of them is to spray the whole plant thoroughly from top to bottom with an organic pest spray that contains fatty acids. Then follow up with beneficial insects. They will kill the ones that you have missed.

The problem with a scale insect infestation is that you will get a black fungus growing on the sugar that the scales excrete. This is a sure sign that you are dealing with scale insects. Leaves that are covered with a sticky layer of fungus are not very appetizing.

Quick Guide

Position:sun to part shade

Watering:water regularly

Feeding:every 2 weeks

Propagation:from cuttings

Cooking:add leaves while cooking

Preserving:dry

 

Chives - Allium shoenoprasum

This herb is known by many and is a must-have! Chives are probably one of the easiest herbs to grow and they are very popular for their versatility in the kitchen.

Cooking With Chives

The spicy onion like flavour is great to enhance soups, soft cheeses, omelettes, pancakes or potato dishes. It is best added after cooking. The pretty pink flowers are also edible. Sprinkle them into salads, soups or use them as decorations.

How To Grow Chives

This perennial herb can be grown in the garden or in pots or window boxes. Choose a spot in sun or part shade that is not too dry.

You can grow chives from seed or buy it in pots at your local garden centre. You also often see pots of chives offered in supermarkets. Keep them on the window sill for a while and plant them out when they go tired. You can also pot them into a bigger container if you have no outdoor space.

Give the plant some time to recover before you start harvesting again. If you like to use a lot of chives it is best to have several Chive plants so as to have some you are using and others that are re-growing in parallel.

Growing Chives from seed is a very cheap way to produce a lot of plants and it grows easily and reasonably quickly too.

Tips :

Sow the seeds close together so as you end up with a dense chives plant. Await harvesting until the plant is strong. If you harvest too soon the plant will die. Cut off only half of the length and wait until they re-grow before taking from them again.

Another way to propagate chives is to split existing clumps. Do that either in the spring or autumn. Lift up the clump or take it out of its container. Separate it into clumps of 12-15 bulbs and replant them.

Chives like a bit richer soil than most other herbs so add some compost. Feed the plants regularly with some organic plant food particularly if you grow them in a pot.

How to grow chives in the winter

Chives are a great herb to grow inside on the window sill. It will keep you supplied with fresh Chives all winter. Lift some Chives up from the garden in the autumn. Let the bulbs dry off for minimum 4 weeks. Replant them into a pot and bring them inside. They will start growing again after a short time. Put it back into the garden once the plant goes tired.

Harvesting And Preserving

If you have surplus chives you can easily freeze them. Wash and chop the chives, fill them into sealable containers and put in your freezer. You can now take as much as you need out of the containers when you are cooking. Allow a few minutes for defrosting for salad dressings.

Garlic Chives

If you like a bit of variation try garlic chives. This is a cross of chives and garlic and they have a mild garlic flavour. You use and grow them the same as Chives. They add a nice bit of garlic flavour to your salad bowl and are great in cottage or cream cheese.

Quick Guide

Position:sun to part shade

Watering:keep moist but not wet

Feeding:every 10 days

Propagation:from seed or division

Cooking:add after cooking

Preserving:freeze

 

Lemon Balm - Melissa officinalis

This hardy perennial herb has been in cultivation for over 2000 years. Lemon balm grows to about 2 feet high and 1 1/2 feet wide. They produce lots of leaves. One plant is usually enough for a family. The small white flowers that appear during the summer are great for bees.

If you like a splash of colour try the golden leafed forms Melissa officinalis 'Aurea' or 'Allgold'. These varieties are best planted in part shade.

Cooking With Lemon Balm

The lemon scented leaves are used for teas or to flavour soups, salads, herb sauces, fish and rice. It is best added after cooking. Crush the leaves to release their entire aroma.

How To Grow Lemon Balm

The plant likes a well drained soil that can be on the poor side. Important is to plant it in a sunny spot as it likes full sun. Add some compost once a year if you grow them in the ground. For pots use an organic liquid fertilizer every two weeks for the growing season.

If the plants go tatty and tired looking during the summer don't hesitate to cut them down to the ground. They will re-grow quickly with nice fresh foliage.

Choose a big container if you plan to grow Lemon Balm on a patio because the plants can grow quite large. It is also better to grow it on its own in a pot. It is probably not the most decorative herb but you will soon love it for its delicate lemon scent that it releases in the sun.

Lemon Balm plants are very hardy and can be overwintered outside. Just cut all the stems back to the ground and you are done.

Growing Lemon Balm Indoors:Lemon Balm plants are real sun lovers so put it on a south facing window sill. You can harvest the lemon scented leaves from spring until the autumn.

Overwintering Inside:The plant needs a rest period in the winter. It will die down in the autumn. The best way to overwinter Lemon Balm is to cut it right back to the ground and store in a cool room until the spring. You can keep it in a dark room. Water it a little bit maybe once a month to prevent it from completely drying out.

Bring the plant to a bright place again in March and start watering it regularly. It will start growing again soon. This is also the time to pot it up or split it. If it is a mature plant it would benefit from being split because they can get pot-bound quickly

Take it out of its pot and remove any loose soil. Cut it into several pieces. A bread knife is great for this job. A mature plant can easily be cut into 3 or 4 pieces. Replant the pieces into individual containers with fresh potting soil and water them in well. Plant surplus pieces into the garden or give them to a neighbour or friend.

Harvesting And Preserving

Take the soft young leaves and shoots for cooking or teas. They can be picked from late spring until the autumn. Use the fresh leaves whenever you can. Preserve them for the winter through drying or freezing.

Quick Guide

Position:sunny

Watering:little

Feeding:every 2 weeks

Propagation:division

Cooking:add after cooking

Preserving:freeze or dry

 

Lovage - Levisticum officinale

This herb always reminds me of my grandmother. She always had lots of it growing in her garden and I remember being fascinated by its very intense flavour and scent. It would remind you a bit of celery.

Lovage is a perennial herb and can grow for many years in a garden. It prefers a richer soil than most other herbs and can be added to a herbaceous border. Lovage will grow up 5 ft high and gets very bushy. It produces a greenish yellow flower during the summer.

Cooking With Lovage

The flavour of Lovage leaves is very strong and dominating. You need very little of it and one plant is definitely enough for a family...and maybe the neighbours. You can use it for soups, salads and stews either cooked or raw.

Growing Lovage from seed is a bit difficult and wouldn't be worth it. It is easier to buy a plant or maybe you have a nice neighbour that will give you a piece of a plant. To propagate Lovage split the root-ball in the spring.

How To Grow Lovage

Lovage likes a rich soil so add plenty of compost or an organic fertilizer to the soil. Plants in pots need to be fertilized regularly with a liquid fertilizer and regular watering is a must. Plant them in the sun. Part shade will also be tolerated.

Cutting the plant back after flowering will produce nice new foliage. If you want to use the seeds let them develop before you cut the plant back. You can use the leaves and seeds for a tea that will help with digestive problems and bloating.

Container Growing

Choose a large, deep pot for them and don't mix them with other herbs. Lovage does not make a good companion plant because of the strong smell that it also excretes through the roots.

Lovage needs a rest during the winter. Let the stems die back and cut them off in late autumn. Then store the pot in a cool place until spring.

In March you can prepare the plant for the next season by re-potting it with fresh soil. Start watering it regularly and you will soon be rewarded with tasty fresh leaves. Split the plant every third season to keep it from going too large.

Harvesting And Preserving

You can harvest the fresh leaves from late spring until the autumn. Preserve the leaves through drying or freezing. You can also make an aromatic herb salt with chopped Lovage leaves.

Warning:Don't use Lovage if you are pregnant!

Quick Guide

Position:sun to part shade

Watering:regularly

Feeding:every 2 weeks

Propagation:division

Cooking:cooked or fresh

Preserving:freeze or dry

 

Marjoram And Oregano - Origanum

I decided to group Marjoram and Oregano together because they are so similar and closely related. Often there are varieties that are crosses between the two so that makes it hard to keep the two apart. They both belong to the same species.

There are many cultivated varieties. Very decorative and also useful in the kitchen are for example the Golden Marjoram (O. vulgare 'Aureum Crispum') or the gold tipped Oregano (O. vulgare 'Gold Variegated').

Cooking With Oregano And Marjoram

Both are used a lot for Mediterranean cooking, Pizzas, Soups, meat and cheese dishes. Add the chopped leaves to your dishes while cooking.

Origanum vulgare is the common Oreganowith a spicy and intense flavour.

It is perennial and overwinters well if covered with a layer of leaves. If you live in a very cold area you can bring it in and over winter it in a cool dark room. Oregano dies off for the winter so cut it back to ground level in late autumn.

Oregano has lovely pink flowers during the summer and attracts lots of bees and butterflies with them.

Origanum majoranaor Marjoramhas a milder and sweeter flavour than Oregano. Marjoram is not cold tolerant or frost hardy and is often treated as an annual. If you grow it in a container try over-wintering it indoors in a cool but bright place.

How To Grow Oregano and Marjoram

Both varieties like a dry, slightly alkaline soil with good drainage. Plant them in full sun for the best flavour. Ideal are slopes, rockeries or on top of walls.

Container Growing

They both grow very well in containers. Try them in pots, window boxes or hanging baskets. You can combine them with other Mediterranean herbs like Sage, Thyme or Rosemary.

If you grow them inside choose a south facing window sill for best results. The same applies outside: they love the sun!

Let the plants dry off in between the watering. They don't like wet soil and start rooting if you are not careful. Add some organic plant food to the water once or twice a month during spring and summer.

Marjoram and Oregano can be grown from seed successfully but you would only do this if you need a lot of plants. It is easier to buy a couple of plants in the beginning. If you have some mature plants you can propagate them by splitting them in early spring.

Harvesting And Preserving

Harvest the leaves and tips from late spring until the autumn. Cutting back parts of the plants during the summer will ensure that young shoots with nice foliage will be produced. You can also use the flowers for cooking.

Marjoram and Oregano can be preserved by freezing or drying. You can also use them to flavour oil together with Rosemary, Sage and Thyme. Air tight containers are best for storing the dried herbs.

Quick Guide

Position:sunny

Watering:regularly

Feeding:every 2 weeks

Propagation:division

Cooking:cooked

Preserving:freeze or dry, in oil

 

Mint - Mentha piperata

Mint is another easy to grow perennial herb. Some gardeners might be cursing it because it can get quite invasive if it likes a place. To avoid that, plant it into a container or into a garden area where it can be allowed to spread. If you want to plant it into the ground use a bucket without the bottom to restrict it from travelling.

Cooking With Mint

Mint has many uses in the kitchen. Add it to lamb, summer drinks, teas and salad dressing. Mint sauce of course would not exist without it. You can use mint fresh or cooked.

There are lots of mints available with different scents and flavours and if you like them you can build up a nice little collection. Here are some varieties for you to try:

Maroccan Mint(M. Spicata 'Maroccan') - great for Mint sauce and drinks

Peppermint(M. x Piperata var.Piperata) - you can get this one also with curly leaves

Eau-De-Cologne Mint(M. x piperata var. citrata) - reddish leaves

Apple Mint(M. suaveolens) - nice apple scent

Bowles Mint(M. x rotundifolia 'Bowles') - has hairy leaves and is great with new potatoes

Ginger Mint(M. x gracilis) - nice ginger flavour, also available in a variegated form

Mints are a nice addition for the herb garden. You can get them in many varieties with different coloured foliage. The nice pale pink flowers are a real bonus.

Mint plants are best bought from a garden centre or nursery because most of them are hybrids and won't come true from seed. They also multiply and grow fairly fast so there is no need to have a load of plants.

How To Grow Mint

Mint likes a well drained soil that does keep some moisture during the summer. In very dry soils they get weak and you can get problems with rust and mildew. The soil should be rich so add plenty of compost.

Cut part of the shoots back during the summer to encourage fresh growth with new leaves. These will be more tender than the older leaves.

Choose a spot in the sun to part shade for your mint plants. Their flavour will be better in a sunny place.

Container Growing: Choose a large sized container or bowl for mint. The more vigorous varieties of mint are best grown on their own.

Cut the plants back to the ground before over-wintering the pots in a cool place. Mature plants should either be re-potted or split in the spring.

You can propagate mint by taking off runners or splitting the plant in early spring before the growth starts.

Harvesting And Preserving

Harvest the tips of the shoots with the young leaves. They are more tender than the leaves at the bottom of the shoots. You can dry or freeze the leaves.

Warning:Babies and toddlers don't tolerate Mint well!

 

Quick Guide

Position:sun to part shade

Watering:regularly

Feeding:every 2 weeks

Propagation:division

Cooking:cooked or fresh

Preserving:freeze or dry

 

Rosemary - Rosmarinus officinalis

This is definitely one of my favourite herbs. If you like to cook Italian food you just can't be without it. It is a nice evergreen herb that can easily be grown in a container in a sunny spot on a patio or balcony. The pretty blue flowers that open along the twigs in the spring cover the whole bush and are a great feed for bees.

There are many different varieties available. You can get white, pale pink or blue flowering ones. A very interesting one is the creeping Rosemary (R. prostratus) that will hang down walls or large containers. The leaves are a bit smaller but still very useful in the kitchen. Rosmarinus o. 'BBQ' has nice broad leaves on an upright bush with blue flowers.

Cooking With Rosemary

You can use Rosemary for all Mediterranean cooking, roasted meats, lamb, chicken, pasta, tomato dishes and vegetables. Add it to the dishes while cooking to get the full benefit of it. You can also sprinkle it into the fire if you have a barbeque.

If you don't like chewing on the 'needles' you can use whole Rosemary twigs and remove them after cooking. Alternatively you can use a grinder for dried Rosemary.

How To Grow Rosemary

Rosemary likes a slightly alkaline soil that is well drained. It should not be too rich or heavy. If you grow it in the ground you should plant it into a raised bed, slope or a rockery in full sun.

Growing Rosemary from seed is doable but you have to have a lot of patience. It could take up to 3 years before you have a plant that is big enough to harvest from. It is a lot easier to buy a couple of plants and pot them into a nice container or into the ground.

You can take cuttings from your mature plants. Once your plants are over 5 years old they will start to go slow and produce less. You should replace them with new ones.

Rosemary is not very frost hardy and will only tolerate temperatures down to 23 F/-5 C. If the temperature is going below that it is safer to over-winter it inside in a cool but bright place. You can bring it out again once the frost has passed.

Container Growing:Feed plants in containers about once or twice a month with some organic plant food. Plants in the ground should not need any feeding. Regular watering is also important for containerized Rosemary.

The ideal potting soil mix for Rosemary contains some small pebbles or sand and a little bit of lime. It won't tolerate waterlogged conditions for a very long time. This is often the cause of failure with Rosemary.

A round or square planter will be better than a window box or shallow bowl because a Rosemary will grow into a sizeable bush.

You can combine Rosemary with other herbs like Thyme or Marjoram. Small flowers like Violas, Pansies or some Alpines can spruce up a pot with an individual Rosemary plant in the centre.

Harvesting And Preserving

Rosemary can be harvested all year round. Pick the young shoots and tips and you can shape your plant that way. If you take too much your plant will go stunted and too tired. Give it some time to re-cover. You should also reduce the harvesting during the winter because they are not growing actively.

If you are like me and use a lot of Rosemary you better have several plants so you can give them a rest every now and again. If you have surplus Rosemary you can dry or freeze it.

 

Quick Guide

Position:sunny

Watering:keep moist

Feeding:every 2 weeks

Propagation:cuttings

Cooking:cooked or fresh

Preserving:freeze or dry, in oil

 

Sage - Salvia officinalis

This evergreen herb forms a nice shrub that produces pretty purple flowers during the summer. This is a very decorative herb to add to your container herb garden. Choose a nice large pot and you will have a real looker! A good sized container is important because Sage will reach a size of two foot high and wide fairly quickly.

Also colourful and attractive are the purple and the tricolor Sage (Salvia o. 'Purpurascens' and 'Tricolor'). Another good choice is the variegated Sage (Salvia o. 'Icterina') with golden variegated leaves. They are a great choice for large mixed herb containers because of their attractive foliage and of course they are edible too.

Cooking With Sage

The elongated silvery leaves are great for Mediterranean dishes, pasta, meat or teas. Try frying some fresh leaves in a bit of butter for ravioli or gnocchi and top with Parmesan cheese. You can use the leaves fresh or dried.

How To Grow Sage

If you want to grow Sage in the ground choose a really well drained spot in full sun. In areas with wet winters it is a good idea to mix in some sand and gravel to ensure that the water can run off quickly.

Container Growing

Mixing some sand into your potting soil if you grow Sage in a container will ensure that the soil drains well and the roots are protected from rotting.

Feed potted Sage plants about once a month from spring until late summer. Plants that have outgrown their containers should be re-potted in the spring.

You will get the best flavour out of your Sage leaves if you plant them in the sunniest spot you have. If you grow it indoors choose a south facing window sill.

Sage can be grown from seeds but the coloured varieties have to be propagated from cuttings. If you are impatient like me you will buy a plant from a garden centre. Most people have enough in one Sage plant because of the size it grows to. There is enough supply in one good sized plant for one family so growing from seed is hardly worth it.

Sage benefits from being pruned lightly after flowering. Large plants can be pruned in the spring or in late summer.

Should winter temperatures drop below -10 C/14 F cover your Sage plant with some bubble wrap toprotect it from frost damage. In very cold areas with prolonged frost periods you are better off to over-winter it in a cool but bright spot.

Harvesting And Preserving Sage

You will have plenty of leaves to dry when you are cutting back your Sage plant. Spread the leaves onto a tray and dry them in a warm shaded place until they are dry. Store them in airtight containers and crunch them up before using them.

You can harvest Sage all year round but the flavour will of course be more intense during the hot summer months. Just pick the leaves as you need them. The more tender leaves from the younger shoots are nicer than the older ones at the bottom!

 

Quick Guide

Position:sunny

Watering:dry, not wet!

Feeding:every 2 weeks

Propagation:cuttings

Cooking:cooked

Preserving:freeze or dry, in oil

 

Tarragon - Artemisia dracunculus

Be careful when buying Tarragon plants because there are two varieties of it with quite different flavours.

The French Tarragon(A. dracunculus) is more aromatic but less cold tolerant. Often the flowers don't open and the plants won't produce seeds particularly if summer temperatures are low.

It can only be propagated from root cuttings and runners. Take some of the runners and put them into pots during September. Over-winter the pots indoors near a bright window.

Don't be tempted to harvest too soon from the young plants. Give them time to establish. Come spring you will have strong new plants that will keep you supplied for the season.

Take potted plants indoors if you live in a cold area. Keep them in a bright place so you can keep harvesting fresh Tarragon leaves.

The Russian Tarragon(A. dracunculus ssp. dracunculoides) is less aromatic but much more tolerant to frost and cold weather. This variety is also more vigorous and can grow up to 5 ft high. You can easily propagate this Tarragon from seeds in the spring. Sow the seeds inside in the spring and transplant the well rooted seedlings into large pots or into the ground.

Cooking With Tarragon

Tarragon is used for salads, fish, chicken, soups and fines herbes (French herb mixture). It is best added after cooking. If you add it too soon the flavour is going to be destroyed. Tarragon is also great to flavour vinegar. Buy a good cider or wine vinegar for this.

How To Grow Tarragon

Tarragon is easy to grow. It likes a bright spot with good drainage and fertile soil. Cut plants back to ground level in the autumn. Protect the plants from heavy frosts by covering them up with leaves or branches. Plants last usually 4-5 years before they go tired. Replace them in time with a new one.

Container Growing

Choose large planters for Tarragon. The plants grow big and need a lot of room. Place the pots in a very bright place. In front of a sunny wall is the perfect place for Tarragon.

Tarragon needs more fertilizer than most other herbs. Feed them every 10 days during the growing season with some liquid organic plant food.

Water the pots liberally during dry weather. Make sure that the soil is never waterlogged or too wet.

Harvesting And Preserving

You can harvest Tarragon leaves nearly all year round from plants grown indoors. The plants will go tired much quicker than plants grown in the ground and need to be replaced in the spring. Plants grown outside will die off for the winter. The leaves that are cut off in the autumn can be used to flavour vinegar. Freeze any surplus leaves in ice cube trays or in freezer bags.

 

Quick Guide

Position:sunny

Watering:regularly but not too wet

Feeding:every 2 weeks

Propagation:division, seeds

Cooking:add after cooking

Preserving:freeze, in vinegar

 

Thyme - Thymus vulgaris

Thyme is probably one of the most popular herbs for cooking and if you have ever used fresh Thyme for a chicken dish you know why. The flavour of fresh Thyme leaves is quite different to the dried ones. If you want the real Thyme flavour you must grow a few plants for fresh leaves.

Growing Thyme is easy and does not even take up a lot of room. This is a herb that can be grown in a hanging basket, wall mounted container or window box without any trouble.

This evergreen little shrub reaches a height and width of only a foot. Small pink and alsoedibleflowers appear in early summer.

Cooking With Thyme

There are numerous varieties of Thymes with different exotic flavours like lemon or orange. There are also creeping varieties but a lot of them have no flavour and are not suitable for cooking.

Here are some good varieties for the kitchen:

Thymus vulgaris- this is the regular Thyme. It is great for all Mediterranean cooking, stews, lamb, pasta and venison.

Thymus v. 'Silver Posie'- a silver leafed Thyme with good flavour

Thymus x citriodorus(Lemon Thyme) - this one has a strong lemon flavour which is great with chicken, lamb or fish dishes.

Thymus x c. 'Silver Queen'- a variegated leafed Lemon Thyme

How To Grow Thyme

This is another Mediterranean herb that needs a lot of sun and really good drainage to perform well. If you grow it in the garden plant it into a rockery or on top of a wall in full sun. Some sand and gravel mixed in will help if your soil is heavy.

Container Growing:Add some pebbles or sand into your soil mixture and some lime for growing in containers. Thyme can be planted into window boxes or bowls together with other small herbs or flowers. The plants that you combine Thyme with have to be able to stand dry conditions because that is what this plant likes.

Thyme needs little feeding. Use a liquid organic fertilizer for your potted Thyme once or twice a month during the growing season.

Potted plants should be taken indoors in the winter if you have severe frost over a long period.

You can propagate Thyme with cuttings taken during the summer or from seeds. The cultivated forms though have to be propagated from cuttings.

Keep your plants bushy and compact by cutting a third of them in early autumn. The pruned cuttings should of course be used for drying.

Harvesting And Preserving

You can harvest Thyme nearly all year round. Pick the soft shoots or small branches. That also helps to keep the plant neat and bushy. You can keep harvesting while the plant flowers and use the flowers as well.

What you trim back in the autumn can either be dried or frozen. Thyme can also be used to flavour oil or vinegar.

Quick Guide

Position:sunny

Watering:slighly moist

Feeding:every 2 weeks

Propagation:cuttings, seeds

Cooking:cooked

Preserving:freeze or dry

Credit to : blog.yourgardeningtools.com