The leaves, when the plant is in bloom. CARE: Trim regularly during the summer.
Conservation
The leaves: dried. Thyme flavoured oil or vinegar.
Culinary use
The leaves are used in broth, marinades, stuffings, sauces, stews, cassoulets, with fish and oven cooked meat, and game. The fresh leaves will pleasantly flavour salads and vegetable dishes ( especially tomatoes
Landscaping
It creates an accent of colour when in containers and gardens. This variegated thyme has white edges, tiny leaves against pink stems.
