A versatile herb, its strong flavour is best when combined with all sorts of robust meat and vegetable dishes. It can also be grown in the flower garden or in pots on the patio. A hardy perennial growing up to 8in (20cm) tall.

Sowing:

Indoors from February to May, very thinly, a quarter-inch (0.5cm) deep in a tray of seed compost. Harden off and plant out from May to June. Thyme likes a warm, sunny position in a well-drained soil.

Harvesting:

Pick the leaves as required throughout the year. If they are to be dried, gather them just before the flowers begin to open.

Culinary:

Thyme enhances soups, vegetables and poultry, also red meat and dishes cooked with wine. A main ingredient in Bouquet Garni.

Average contents: 1000 seeds.