THYME

These tiny-leaved, wide-spreading perennials make a good and inexpensive ground cover. They can be clipped and mowed regularly, if desired. Their profuse blooms are especially attractive to bees; clip off flower heads just before blooming. the lowest-growing varieties are excellent to plant in flagstone walks. Use fresh, frozen or dried leaves for marinades, stuffings, soups, vinegars, poultry, shellfish, fish, cheeses. Dried leaves use in sachets, potpourris, floral arrangements, baths, facials, wreaths. Dried flowers use for sachets, lotions, baths. Harvest anytime for fresh use. Pick before and during flowering to hang-dry. There are many different thyme species and varieties with self descriptive names: silver thyme, lemon thyme, and golden thyme to name a few.