When it is stepped on, it releases an extra burst of fragrance. It can tolerate being walked on, so can be planted in between paving stones on walkways. Creeping thyme makes a soft and fragrant ground cover. They are a terrific choice for xeriscaping. Drought Tolerant Creeping Thyme- There are many varieties of this type of thyme.Growers in cold climates may still enjoy them as annuals, but they may not make it through the winter. These plants are not as cold tolerant as the other varieties. It also gives off a pleasant lemony aroma you can smell throughout the area its planted in. As the name suggests, it adds a burst of citrus flavor to your dishes. The flavor is extremely fresh, and the texture is softer than the other thyme varieties. The foliage is usually bright green with yellow edges. Lemon or Citrus Thyme- There are several different cultivars of lemon or citrus thyme.Winter thyme has dark green leaves, which look pretty when planted in contrast with a more vivid green plant such as lettuce or chives. Winter thyme also attracts beneficial insects, benefitting the whole garden. In many climates, you can harvest from this plant year round. Winter thyme is extremely hardy to winter conditions. Winter Thyme, or German Winter Thyme- This is slightly less flavorful than french or summer thyme, but it still tastes great.Like French thyme, it has pretty grey-green leaves. It is probably what you think of when you close your eyes and imagine the flavor of thyme. English Thyme- This is the quintessential thyme plant.French or Summer Thyme: This has an extremely robust and sweet flavor.You don’t have to choose just one! These are some of the common types of thyme available: There are over 50 thyme varieties to choose from. It is the active ingredient in some natural cleaning products because of its antibacterial properties. Thymol is a compound extracted from thyme plants. Like many herbs, thyme is rich in Vitamins C and A. Thyme also pairs well with cheese and chanterelles. Thyme is delicious! It can be used in a wide variety of dishes, but classic uses are in pasta and on poultry and fish. It can be used as a fragrant ground cover, or to add visual interest to rock walls. Its delicate, beautiful little leaves and tiny lavender flowers add beauty to any container. Upright-growing rosemary is a good companion.Thyme is also a pretty little plant. Because it is low-growing and has thin stems and a wiry habit, don't crowd it because vigorous neighboring plants might choke it out. Give it excellent drainage in a pot and good air circulation. Thyme is well suited for containers because of its size and the fact that it demands perfect drainage. In the warm, humid climates of zones 9 and 10 it may suffer in the summer in zone 10 it is best to lower your expectations and just consider it a cool season annual. The leaves are evergreen to semi-evergreen, depending on the how far North it is growing. You may also hear it called winter thyme, because it is one of the most cold hardy of all the different thymes. This tiny-leaved thyme is among the most aromatic, more so than larger-leafed varieties. Use it to elevate the flavor of good ole' beef stew, too. Highly aromatic, it enhances meat dishes, eggs, cheeses, soups, and sauces, and it is a primary component of both Bouquet Garni and Herbes de Provence. Thyme is an easy and practical herb to grow. Some gardeners also let the seeds drop to make new plants.Fall is a great time to grow cilantro in mild climates, as the plants are frost tolerant and love the cool weather in fall, winter, and early spring.Organic varieties are only available at retailers. You can grind the seeds or use them whole. After it blooms, harvest the seeds-they are what you buy in spice jars as coriander, another common ingredient in Asian cooking. Cilantro grows tall and blooms at the end of its life, usually after the weather gets hot. It is a fast-growing annual except in milder climates where it will overwinter. Young leaves have the best flavor, so be sure to harvest often. It grows in a rosette of stemmy leaves that are ready to harvest shortly after planting. Sometimes called Chinese parsley, its distinctive aroma and flavor is also part of Caribbean and Asian foods, lending flavor to recaito, salsas, curries, salads, chutneys, herbed butters, and meat marinades.Cilantro looks like flat leaf Italian parsley, but the leaves are thinner. The leaves have an instantly recognizable fragrance that fills a room when you cut them. If you like the aromatic flavor of salsa served in Mexican restaurants, you'll like cilantro.
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