Aromas from the land of the Riviera,
on your tables... with love

Thyme

Thymus
From the Greek word "Thymon" strength, courage, which would reawaken in those who smell the fragrance of balsam. In general Thyme consists of about 350 species of small perennial plants and has been well known since the era of the Egyptians. This aromatic plant can be used with soups, vegetables, fillings, sauces, omelettes, meat roasts and braised meat, mushrooms, it flavours oil and vinegar and also fish and dried fruit. Added to brine it also reduces the formation of mold. Used also to prepare liqueurs, wines and aromatic salts, besides having digestive, depurative, calmative, balsamic and stimulating qualities it can also be used to heal the oral cavity. The cosmetic industry takes the essence from wild thyme to make perfumes.
 

Culture

Form of propagation
Seed or cutting
Cultivation environment
Open air
Behaviour
Upright
Light
Prefers full sun
Temperature
Cannot withstand the cold
Humidity
Prefers a low humidity level in the substratum