There are many forms and flavours of THYME, some with variegated leaves. But common thyme (Thymus vulgaris) or some strain of it is most commonly sold as a culinary herb. It's a shrubby, low-growing evergreen perennial with small oval leaves and pink or lilac flowers. Allow each thyme plant a 30-cm (12-inch) space, and in a few years when growth becomes woody dig the plant and remove a rooted side shoot to replant. Or, replace the old plant with a newly purchased one. Gather springs of thyme to use as needed. The most pungent scent and flavour will be found in the leaves and flowerbuds as the plants begin to bloom. This is the time to gather the herb for drying. Use thyme fresh or dry in poultry stuffings, soups and stews, in fish, shellfish and cheese dishes, and for herb butter, jelly, and thyme-flavoured vinegar. Lemon thyme is popular for the fresh, light taste it adds to chicken, fish, salads and teas.

thyme

Compact, hardy varieties of English lavender, such as Munstead, are the most commonly sold. Lavender is a shrubby evergreen perennial with narrow, gray-greem leaves and spikes of fragrant purple flowers. To dry lavender for sachets, pot pourris and scented pillows, gather the flowerstems just as the plant begins to bloom. When dry, strip the flowerbuds from the stems and save the stems for fragrant kindling. Lavender is excellent in fresh or dried flower arrangements. Cut the plant back following the blooming period to keep it compact. When a lavender becomes woody, replace it with an outside shoot bearing roots. Ordinary garden sage (Salvia officinalis) will grow about 45 cm (18 inches) tall, and will fill a 45-cm (18-inch) space. This shrubby perennial has oval, pebbly gray-green leaves and small purple flowers in summer. There are many versions of sage, and many of the plants are highly variegated and colourful. Fresh sage leaves are superb chopped into cream cheese or butter, pressed into veal slices, or used to flavour jelly. Freezing whole leaves preserves sage's fresh flavour. To dry sage, harvest young portions of leafy stems as the plant is about to flower. Dried sage is indispensable in poultry stuffings, and makes a soothing tea to serve with honey. Oregano will grow 30 to 45 cm (12 to 18 inches) tall with a 30-cm (12-inch) spread. There are many different strains of this herb, but for superior flavour look for labels that indicate the oregano is an Italian or Greek type. Oregano has small, soft, dark green leaves and long-lasting pink, rosy-purple or white flowers that are excellent in fresh or everlasting arrangements. Divide oregano every two or three years to keep it within bounds. Use fresh or dried oregano leaves in stuffings, pizza and sphagetti, in fish and tomato dishes, and on sauteed vegetables, eggs and lamb. Rosemary is the herb of remembrance. The upright bushy form of this woody shrub will grow to 90 cm (three feet) or taller. Rosemary bears needle-like leaves silvered underneath, and has a spicy, pine-like scent. To keep rosemary shapely, cut the plant back lightly after flowering. Gather rosemary leaves for drying as the plant is about to bloom. The blue flowers give a pleasant lift to salads and fruit cups. Stick fresh rosemary sprigs into steak and roast meats before cooking, chop them into biscuits, bread, and dumplings, and use them to flavour jelly. Season chicken and fish with rosemary. Use the dried leaves as a natural incense.

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