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Saturday, June 19, 2010

parsley, sage, rosemary and THYME

The scents from my herbs remind me that I have much more in my urban (NYC) garden than my Paeonia suffruitticosa, Clematis lanuginosa, and H.F. Young Clemantis. In fact, the number of my trees, shrubs, flowering plants and herbs totals a little over fifty. My variety of herbs grow with a sense of purpose, providing heavy aromas which often attract honey bees - especially the lavender and thyme. Thymus, the last of the "Simon and Garfunkel herbs" (Parsley, Sage, Rosemary and Thyme) is certainly not last with me. I have three types of thyme in my garden. My Thymus vulgaris (English thyme) has small with gray green leaves. It is excellent in a liqueur.
It enhances  a variety of foods, including soups, sauces, herb butters and vinegars. It is an essential component in in the blend of herbs known as bouquet garni. I grow it in a terra-cotta clay-bowl, and like to watch its fabulous foliage trail over the top of the container. My Thymus citriodorus ('Aureus' or variegated lemon thyme), like its sister, is grown in a lovely, low, terra-cotta clay-bowl. This variety has gold-splashed leaves and their lemon scent makes them a culinary delight. The honey-bees love this plant, and I love the lemon-thyme honey that results from their endeavors. My Thymus citrioorus ('Argenteus' or silver-edged thyme) is also a culinary delight and a bouquet garni essential. This type of thyme is a bushy, rounded shrub with white edged leaves. Like the others, Thymus vulgaris and Thymus citriodous, I grow it in a low terra-cotta clay-bowl and watch it spill over the bowl. I have rendered an image of this into an invitation which can be seen at the top of this post.

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