<![CDATA[Thymes]]>

<![CDATA[Thymes]]>Thyme is another herb that comes in many varieties. Most of us associate it with poultry, particularly with poultry stuffing. It’s also one of the herbs used in bouquet garni for soups and broths. Fresh sprigs are good as garnish, but if the whole leaves are used, it’s best to strip them off the stems or use only the growing tips. The mature stems get woody in texture, and while they may be steeped for flavor, remove them before eating. I add the leaves to salads.

Here are a few kinds I grow:

: French Thyme, the standard culinary variety.

: Caraway Thyme is traditional with roast baron of beef.

: Lavender Thyme. From its appearance, it is related to Caraway Thyme.

: Spicy Orange Thyme tastes like its name

: Variegated Lemon Thyme has lemon overtones

: Lime Thyme

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