Just like lavender, thyme conjures up a lush carpet of flowers with violet, pink or white flowers. Creeping varieties in particular offer an enchanting sight in the garden during flowering.
Thyme flowering time
Most of the approximately 210 thymes bloom in June and July, some even into October. If you want to use the leaves of the herb as a spice or as a medicinal herb, the concentration of aromatic essential oils is highest just before flowering. But even flowering thyme can still be harvested, even if its taste is no longer quite as intense. Thyme leaves are best harvested at midday, when they taste best.
cut thyme
If you want to harvest high-quality thyme all year round, you should prune the inflorescences regularly so that the plant sprout fresh, aromatic shoots again. Thyme is a perennial subshrub whose older shoots become woody over time - if possible, do not cut into the old wood, because new shoots will form from the green branches. The flowers are pollinated by insects such as butterflies or bees - the nectar-rich thyme is a popular bee pasture - and then develop brown seed capsules, the so-called nutlets.
Thyme flowers are edible
Not only the leaves, but also the flowers of thyme can be used to season and garnish dishes. For this purpose, cut off whole stems with leaves and flowers and use them either fresh or dried. Unlike many other herbs, thyme retains its aroma even when dried.
thyme potatoes
A tasty alternative to rosemary potatoes is the lesser known preparation with thyme. Boil small new potatoes with their skins in salted water and then fry them all over in butter with fresh or dried, rubbed thyme leaves. The finished thyme potatoes can be nicely decorated with thyme blossoms.
tips and tricks
You can also preserve thyme by soaking the stalks with the leaves and flowers in honey or olive oil to obtain deliciously flavored oil or honey - a great alternative to the rare thyme honey.