Thyme - Thymus vulgaris

Thyme is a small, bushy perennial with hard, branching stems growing about 25 to 30 cm high. The leaves are small, ovate and grayish-green in color and the flowers are small and white to lilac. Thyme is a native of the Mediterranean region. It is very well known as a culinary and medicinal herb. It is easy to grow and a delightful plant. It likes a sunny position and well-drained soil to grow happily in your garden.

There is a large number of varieties and cultivars with different growing habits, leaf color and flavors. The most common variety, cultivated in home gardens, is the common or garden Thyme. It can be grown by division, layering or from seeds. Harvest the plant in the early stage of flowering, in spring, as it stops growing in hot summer conditions.

Thyme can be used fresh or dried in the kitchen: in bouquet garni, stuffing or summer salad and as a herb tea: for the treatment of sore throat, cough and digestive complaints.

Thyme

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Tarragon, French Tarragon

by steve stamos

French Tarragon is a native of southern Europe. It is used today as culinary herb although had been used for the treatment of toothache in the past. It has a delightful flavor when fresh or dried. Given the right conditions and some attention it can be quite productive plant. Propagation is by rhizomes. It grows to90 cm tall and produces clusters of grey green or white flowers. French Tarragon is easily killed by heavy frosts. However, it does not seem to thrive in very hot summers either. Tarragon likes mild cool climate, full sun and good drainage. It makes a great addition to the home garden.

French tarragon has an impostor. The Russian Tarragon is not worth growing. Fresh French Tarragon has a strong aniseed flavor while the Russian is vaguely aromatic. Russian species are more vigorous and they will set seeds while French Tarragon never does.

Harvest the plant before the flowering stage. Drying the herb is difficult as the young tips will discolor if dried too slowly and the leaves of the drying herb will turn brown if exposed to even slight moist. Artificial dry heat of no more than 35C will achieve the best results. At the end of harvest cut stems near ground to encourage new vigorous regrowth.

everythyng herbal at herb-garden world

Basil - Ocimum Basilicum

by steve stamos

Basil is an annual aromatic herb introduced from the East in the sixteen century as a culinary herb and it is still very popular today. Several types of the herb are in cultivation including, Bush Basil, Sweet Basil, Holy Basil, Creek basil, Lettuce-leaf Basil, Thai Basil, Purple Basil….

Basil is propagated from seeds in spring. It likes a fertile well-drained soil and a warm sunny site, so get such a site in your garden to plant it. Acid soils will need a dressing of lime and a liquid fertilizer given once a month will keep the plants happy. Basil makes a good pot plant in cool climates and an excellent companion plant. It repels fruit fly and aphids from other plants and rubbed onto the skin repels mosquitoes.

Pick leaves throughout the season to use fresh or dry. To improve bushiness and keep leaves coming keep flowering tips pinched out. Dried powdered leaf once taken as snuff. Basil oil is used as a commercial flavoring and in perfumery. Add fresh chopped leaves in salads pasta dishes, meat dishes; particularly compatible with tomatoes. The fresh leaves aid digestion.

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