Thyme - Thymus vulgaris

The Thyme

Thyme is a perennial shrub type plant that belongs to the Lamiaceae family and is native to the western areas of the Mediterranean; in Italy it grows spontaneously in the western part up to the Lazio region but its cultivation is also present in Spain, France, Greece, United States and Portugal. Thyme develops spontaneously especially in arid and sunny areas, in stony soils, in the mountains (up to an altitude of 1400-1500 meters) and in the plains but also in marine places; it can also withstand temperatures well below zero (even -15 ° C) as long as the exposure time is not very long. Thyme is a plant that can reach a height of 40-50 centimeters, has a woody stem that branches abundantly in the upper part, giving it a bush shape. The leaves of the thyme are mainly small (five to eight centimeters) and have the shape of a lance, they can have a green, gray or silver color and are covered with hair; the flowering period of the thyme is between May and June, the flowers grow in the form of spikes, they can have a white or pink color and have the characteristic of being hermaphrodites, that is, they have male and female reproductive organs, and pollination takes place by the insects especially bees. The fruits of the thyme plant they are dry and do not open spontaneously, they contain four seeds.

In ancient times the Egyptians used the thyme to embalm the bodies, while the Greek populations used it to heal their bodies or burned as incense. In the medieval period it was customary to put thyme under the pillow because it was said to favor sleep and ward off any nightmares; in the Renaissance instead the thyme it was used cooked in wine to combat poisoning, treat bladder infections and defeat tapeworms (tapeworms).


There thyme plant presents numerous species, we will not list them all but the main and best known:

Thymus Vulgaris: this species has green-gray lance-shaped leaves, in the lower part they are covered with down; it has above all a therapeutic use. The flowers can be white or pink and develop in spring and summer.

Thymus Serpillum: this species has the characteristic of changing its appearance as the soil and climate conditions change: it can vary its height, vary the color of the flowers and its scent. Unlike the Vulgaris species, it has no hair on the leaves and has longer stems, but it is also used for therapeutic purposes.

Thymus Citriodorus: as the name suggests, this species contains essential oils that characterize it for its lemon scent.

Thymus Zygis: this species also takes the name of Spanish thyme, it is not very aromatic

Thymus Herba Barona: the scent of this species is very similar to that of cumin, which is why it is used mainly as an aromatic plant.

  • Basil

    Basil is known all over the world, has African and Indian origins, has spread in Europe, especially in Italy and France, through the Middle East. In Africa, Asia, Central America ...
  • Celery

    It is a biennial cycle plant of swampy origin, therefore it needs constant humidity; it does not require particular treatments, but it is a good idea to never expose it to freezing temperatures or very ...
  • Corn cultivation

    Maize (Zea mais) is an annual herbaceous plant of the botanical family of Poaceae, native to Central America. It is one of the most cultivated cereals in the world, both in tropical and temperate areas, ...

Soil and Cultivation Techniques

Thyme prefers a soil rich in limestone, light, permeable and dry, but it also adapts well to other types as long as they are not rich in humidity. Thyme is a plant that likes cultivation in full sun but is also able to withstand low temperatures; it would be advisable to protect it from too low temperatures if cultivated in pots, while in the open ground it needs weeding. The thyme culture cycle generally lasts three to four years, while in colder climates this cycle becomes annual. The sowing is done in the seedbed during the month of March, the seed must be buried in a shallow way and the transplant operation will be carried out either in the autumn or spring season depending on the climatic zone, arranging the seedlings in rows at a distance of 50 -60 centimeters from each other, about six to eight plants per square meter.


Generally, three methods are used to multiply the thyme plant: by seed, by cutting or by division of the plant. As we have already explained many other times, multiplication by seed presents the problem of the uncertainty of having new seedlings equal to the mother plant therefore, in general, the one by cuttings and that by division of the plant are preferred.

As for the multiplication by seed, it is done in a pot or in a seedbed. The seeds must be buried in the summer season (June-July) in a soil mixed with coarse sand, the latter to facilitate water drainage; being the seeds very small, be careful to cover them with a light layer of soil. After sowing, the container will be covered with plastic and placed in a shady area where the temperature will be about 15 ° C, at this point remember to always keep the soil at the right humidity by checking it every day. When the first shoots appear, the plastic must be removed from the container and it must be moved to an area with more light but not direct sunlight; as said at other times, if there are weak plants they will be eliminated. When these plants have reached about six centimeters in height they will be ready to be transplanted.

In the case of sowing in the open field, it will be done starting from April, first the soil must be prepared with a weeding operation and, subsequently, the seeds will be buried in order to obtain about six to eight seedlings per square meter.

As previously said, the thyme also multiplies by cuttings, if this method of reproduction is chosen it must be done during the spring-summer period; the cuttings taken from the adult mother plant must have a length of about seven to ten centimeters and be healthy and robust.

Fertilization and Irrigation

Thyme does not need much fertilization: at the time of the planting operation it will be appropriate to fertilize with manure in the amount of about 350 quintals per hectare and complete with the contribution of elements necessary for the correct development of the plant, such as potassium, phosphorus and nitrogen in the amount of about 50 kilograms per hectare. When the thyme plant has grown sufficiently, it will be enough to administer nitrogen, in a quantity of about 50 kilograms per hectare, in the spring period.

As for irrigation, the thyme must be watered many times but the amount of water introduced during this phase must be limited to avoid water stagnation that could damage the plant.

Pruning and Harvesting

Thyme pruning consists in removing the dry or weak parts to prevent the plant from getting sick or being the victim of parasitic attacks.

Thyme harvesting is carried out by cutting the flowering plant (three to five centimeters from the ground), from April to the whole summer period. The parts used in this plant are the flowering stems and leaves. The flowers can be harvested either in June or in September. After harvesting, the leaves and flowers of the thyme are dried. It would be advisable not to overdo the harvest during the first years of the plant's life, because it reaches its maximum level of production towards the fourth year of age.

Diseases and Parasites

Thyme is also affected by diseases and parasites, below we will illustrate the main enemies:

One of the major diseases that attacks the thyme is Alternaria oleracea, it affects its fruits, while Puccinia menthae, Aecidium thymi fuck and Thyelauia microspora apinis affect the leaves.

If you notice your plant losing vigor and turning yellow, this can be a sign of an insect attack, specifically moth larvae and worm-shaped invertebrate. To combat these pests, it would be advisable to administer suitable products before the planting operation.


Thyme contains very energetic substances and its main properties are: antispasmodic, antiseptic, healing, diuretic, tonic and vermifuge as well as aromatic ones.

The green parts of the thyme are used above all in phytotherapy and cosmetics or in the kitchen to flavor dishes. From the leaves of the thyme is also obtained an essential oil with a red shade of yellow, widely used for the preparation of shampoos or deodorants, those located at the base of the plant are richer in it. Thyme is also considered an excellent antibacterial and, thanks to its aromatic and antiseptic properties, it is very useful for preserving food. An infusion of thyme is a healthy substitute for tea or coffee or it can be very useful to combat cough, bronchitis or digestive problems, while a decoction based on thyme and other plants is an excellent aid to help breathing through inhalations and as a mouthwash. to treat the inflamed oral cavity.

A property of thyme is that it retains its scent even after drying.

Thyme is also used in the preparation of toothpastes thanks to its antiseptic properties or as a soothing for itching and to combat rheumatic pains.

It can also be a great help for those with oily skin.

It is also included in the preparation of eau de cologne, liqueurs and bitters.

Below we will recommend some recipes that will be very useful for counteracting some ailments:

for those suffering from lack of appetite an infusion of ten grams of thyme flowers and leaves will be very useful, to be drunk before meals in the quantity of a cup.

Prepare a decoction in half a liter of water and 25 grams of thyme flowers and leaves, filter after ten minutes and drink about four cups every day. This decoction should be drunk hot. This will be very helpful in fighting pertussis attacks.

If you suffer from slow digestion or have had a particularly large meal and feel a sense of heaviness, prepare an infusion with two grams of thyme leaves in boiling water and drink it at the end of the meal.


Thymus (from the Greek "thymos", perfum) és un gènere compost for 350 espècies de plantes que inclou la farigola (Thymus vulgaris) que es pot emprar com un condiment i com a planta medicinal.

Les plantes classificades dins d'quest gènere tenen la fulla perennial, són de tija llenyosa, tenen poco alçada i solen créixer en sòls pedregosos, secs i terrenys àrids. Les fulles són molt petites i contained essències aromàtiques. En alguns casos, es pot utilitzar com a planta medicinal per guarir or ajudar a suportar mals de coll (entre d'altres), emprant-les a manera d'infusió.

El gènere Thymus és complicat des del punt de vista sistemàtic (vegeu la taula de més avall).

Thymus × applii Domin, Thymus × carolipaui Mateo & M.B.Crespo, Thymus lanuginosus var. citriodorus Pers., Thymus serpyllum var. citriodorus (Pers.) Becker, Thymus × vivariensis H.J.Coste & Revol

cf .: Thymus alpestris, T. fontqueri, T. longicaulis, T. nervosus, T. oenipontanus, T. praecox, T. pulegioides

WGSRPD = World Geographical Scheme for Recording Plant Distributions - Sistema geogràfic mundial per al registre de la distribució de les plantes.

[. = natz = naturalitzada, subespontània introd = introduïda, al·lòctona, exòtica incert = origen incert ign = origen desconegut

dist- × = distribució dels progenitors cult = cultivada cult-orn = cultivada ornamental

f.v .: NPhan = Nanophanerophyta (nanofaneròfits 2-3> g> 0.2-0.5 m) Cham = Chamaephyta (camèfits 0.2-0.5> g> 0 m) Hemicr = Hemicryptophyta (hemicriptòfits g

0 m, gemmes arran de terra) Geoph = Geophyta (geòfits g

Cultivating thyme

Most of the thyme species are cultivated as the most common perennial aromatic plants widespread in Italy, such as rosemary or lavender: they prefer very sunny locations, and generally tend to perish if they do not receive at least a few hours a day of direct sunlight. they need a very well drained soil, which contains a good quantity of sand, not clayey, as water stagnation, especially in winter, can cause the death of the plant within a few weeks, due to root rot.

Despite their delicate appearance, they are very resistant plants, which in nature can also be found at the edge of roads or in stony areas, with very poor soil. Even in pots, it is good to place them in a draining soil enriched with sand or pumice stone. They are watered when they are planted, and later show a strong resistance to drought if planted in spring or in a humid season, they tend not to need further care, if not light watering in particularly drought periods.

At the end of winter, a little slow-release granular fertilizer is supplied around the plant, which will dissolve with each watering. There are many species and varieties of Tymus, but most are not afraid of frost and can withstand both temperatures below -10 -10C, and summer heat as we said, fundamental for the winter survival of these plants is the good drainage of the soil if the land of ours garden is very compact and tends to remain humid for a long time, let's place the thyme in an area where it is sunny in winter, so that the sun's rays keep the soil dry.

The small herbaceous plants, as the months go by, form woody ramifications, which over the years tend to strip in the lower part, just like some species of shrubs to keep the plants always compact and dense.It is advisable to prune the plant afterwards flowering, in order to favor the development of new lateral shoots.

Thyme, Pepolino - Thymus vulgaris

In addition to being a well-known, used and cultivated aromatic, vulgaris is also grown in the garden as an ornamental plant producing small rounded cushions, with erect stems, d.

Stone pine, Pinastro, Maritime pine - Pinus pinaster

With the term Pinus pinaster we refer to the family of evergreen pinaceae native to the Mediterranean and the Atlantic areas of Portugal and France, they have a fairly rapid and radiant growth.

Pleiospilos bolusii

The roots of the name Pleiospilos derive from the Greek Pleios = many, Pilos = spots, plants with many spots. Of this plant, native to Sub Africa, 38 species are known and belongs to the most.

Maritime pine

Hi I am in the southernmost tip of Italy, and more precisely in Portopalo di Capo Passero - near Pachino ---, in the province of Syracuse, I have several lands dedicated to gardens, in one of which I have.

Thyme - Thymus vulgaris - garden

Scientific name:: Thymus vulgaris L. subsp. vulgaris
Nomencl. ref.: Sp. Pl. 2: 591. 1753 [1 May 1753]
Rank: subspecies

Common names:

Italian name: Common thyme
English name: Common Thyme
U.S. name: Garden Thyme

Biological form: Ch frut (Small shrub)

Flowering time / Flowering time:

Altitude / Elevation :

Hardiness Zone / USDA Hardiness Zone (IT): 7-10

Chorological type: W-Steno-Medit.

- Origanum webbianum (Rouy) Kuntze
- Thymus baeticus var. prostratus Boiss. formerly Lacaita
- Thymus chinensis K. Koch
- Thymus collinus Salisb.
- Thymus ilerdensis González ex Costa
- Thymus micromerioides Rouy
- Thymus sublaxus Rouy
- Thymus vulgaris subsp. micromerioides (Rouy) Cáp
- Thymus vulgaris subsp. palearensis (O. Bolòs & Vigo) O. Bolòs & Vigo
- Thymus vulgaris var. capitatus Willk. & Lange
- Thymus vulgaris var. palearensis O. Bolòs & Vigo
- Thymus vulgaris var. verticillatus Willk. & Lange
- Thymus webbianus Rouy
- Thymus webbianus var. prostratus (Boiss. ex Lacaita) O. Bolòs & Vigo
- Thymus zygis subsp. ilerdensis (González ex Costa) Nyman

Thymus vulgaris L. subsp. vulgaris (Common thyme)
Department of Life Sciences, University of Trieste - Dryades Project - Picture by Andrea Moro - Image licensed under a Creative Commons Attribution Non Commercial Share-Alike 3.0 License

Thymus vulgaris L. subsp. vulgaris (Common thyme)
Picture by Vito Buono - Bari

Thymus vulgaris L. subsp. vulgaris (Common thyme)
Picture by Vito Buono - Bari

Thymus vulgaris L. subsp. vulgaris (Common thyme)
Department of Life Sciences, University of Trieste - Dryades Project - Picture by Andrea Moro - Municipality of Trieste, Civico Orto Botanico, TS, Friuli Venezia Giulia, Italy, - Image licensed under a Creative Commons Attribution Non Commercial Share-Alike 3.0 License

Thymus vulgaris L. subsp. vulgaris (Common thyme)
Department of Life Sciences, University of Trieste - Dryades Project - Picture by Andrea Moro - Image licensed under a Creative Commons Attribution Non Commercial Share-Alike 3.0 License

Thymus vulgaris L. subsp. vulgaris (Common thyme)
Department of Life Sciences, University of Trieste - Dryades Project - Picture by Andrea Moro - Vácrátót, Giardino botanico, Institute of Ecology and Botany of the Hungarian Academy of Sciences., Hungary, - Image licensed under a Creative Commons Attribution Non Commercial Share- Alike 3.0 License

Thymus vulgaris L. subsp. vulgaris (Common thyme)
Department of Life Sciences, University of Trieste - Dryades Project - Picture by Andrea Moro - Municipality of Trieste, Civico Orto Botanico, TS, Friuli Venezia Giulia, Italy, - Image licensed under a Creative Commons Attribution Non Commercial Share-Alike 3.0 License


Kingdom: Plantae
Sub-rank: Tracheobionta
Superdivision: Spermatophyta
Division: Magnoliophyta
Class: Magnoliopsida
Subclass: Asteridae
Order: Lamiales
Family: Lamiaceae

(Select a species and click OK)

Number of visits: 2268
Average number of visits per page: 2,032.48
Record n. : 14858


El jardí de les Bruixes

El nom Thymus, from which derives el català "timó" i el castellà "tomillo", ve de la paraula grega Thymos, which means coratge, ferotgia, força vital.

Aquesta planta té el coratge to defend yourself from fred, sequera, les plagues, i hl fa a més amb alegria i generositat. Comparteix amablement els seus dons, que rls humans hem utilitzat for embalsamar els nostres morts (Egipte), for acompanyar-los a l'altre món (en forma d'encens), for netejar les nostres cases, i és clar, to heal.
It is a great antisèptic. Planta calenta, que inverteix la seva calor / energy en fer circular els principis vitals, i a diferència d'altres plantes calentes, no dispersa més enllà de les ... Ещё

El jardí de les Bruixes

Les ortigues ja estan així d'esplendides!
Saps que són una bona font de quercetina? … Ещё
Quercetin is a flavonoid amb high capacity antioxidant. Útil per a les persones amb càncer i ara, a nou estudi, apunta the seva utilitat to avoid that the SARS-CoV2 enters dins les cèl·lules.
També és present en many verdures habitual com els tomàquets or les cebes, but it has demostrat que aquelles cultivades orgànicament, en tenen fins a 79% més, especialment les varietats antigues.
#eljardidelesbruixes #cooperativa #xiacoop #ortiga #quercetina # sarscov2 #flavonoides #tomaquet #ceba #ecologic # cultiuecològic #dietasaludable #queelteualimentsiguilatevamedicina #vismedicatrixnaturae #unfit therapy #catanautriusi #alosidica #thonesa #catanautriusi #alarmic therapy #s #phytotherapy #fitoquimica #fitocompostos

Thyme - Thymus vulgaris - garden

Thymum comes from the Greek thэmon which means thyme, the plant, in turn derived from the verb thэш = infuriate, agitate, crave, perhaps for the vaunted aphrodisiac and anti-melancholy action. Both nouns are neuter. Dioscorides to indicate the thyme uses thэmos, masculine, but mostly this word means outgrowth, or that lymphatic organ located at the base of the neck in the anterior mediastinum. For Pliny thymus, masculine, means wart, which is an outgrowth. Pierandrea Mattioli rightly translates thэmos of Dioscorides with the neutral thymum. On the basis of this, it is amended Thymus vulgaris in Thymum vulgare, being vulgar the neutral of vulgaris, but only amend our text, leaving intact the texts derived from web sources.

Plant of the Labiate family typical of the arid places of the Mediterranean area. Perennial, it has a bushy habit with a woody, branched stem, 25-30 cm high, and herbaceous, thin, pubescent branches bearing opposite leaves, lanceolate or linear, gray in color and woolly on the underside. The flowers are small, white-pink, gathered in short inflorescences.

The whole plant is strongly aromatic and contains an ethereal oil consisting of 20-40% of thymol and minor quantities of carvacrol, borneol and tannins. It is used as a flavoring in the kitchen and, in the form of essence, in pharmacies as an antiseptic and balsamic.

Thyme is a well known herb in common usage the name may refer to either the

- any or all members of the plant genus Thymus,

- common thyme, Thymus vulgaris, and a few other species that are used as culinary herbs, and for other medicinal uses.

Ancient Egyptians used thyme in embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing that thyme was a source of courage. It was thought that the spread of thyme throughout Europe was thanks to the Romans, as they used it to purify their rooms and to "give an aromatic flavor to cheese and liqueurs". In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares. (Huxley 1992). In this period, women would also often give knights and warriors gifts that included thyme leaves as it was believed to bring courage to the bearer. Thyme was also used as incense and placed on coffins during funerals as it was supposed to assure passage into the next life.

Thyme is widely cultivated for its strong flavor, which is due to its content of thymol. Thyme likes a hot sunny location with well drained soil. It is generally planted in the spring and thereafter grows as a perennial. It can be propagated by seed, cuttings, or by dividing rooted sections of the plant. It tolerates drought well. Thyme retains its flavor on drying better than many other herbs.

Thyme is used most widely in cooking and provides lots of iron. Thyme is a basic ingredient in French, Greek, Italian, Lebanese, Spanish, Turkish and Persian cuisines, and in those derived from them. It is also widely used in Arab and Caribbean cuisines. Thyme is often used to flavor meats, soups and stews. It has a particular affinity to and is often used as a primary flavor with lamb, tomatoes and eggs.

Thyme, while flavourful, does not overpower and blends well with other herbs and spices. In French cuisine, along with bay and parsley it is a common component of the bouquet garni, and of herbes de Provence. In some Levantine countries, the condiment za'atar (Arabic for Thyme) contains thyme as a vital ingredient.

Thyme is sold both fresh and dried. The fresh form is more flavourful but also less convenient storage life is rarely more than a week. While summer-seasonal, fresh thyme is often available year-round. Fresh thyme is commonly sold in bunches of sprigs. A sprig is a single stem snipped from the plant. It is composed of a woody stem with paired leaf or flower clusters ("leaves") spaced Ѕ to 1 "apart. A recipe may measure thyme by the bunch (or fraction thereof), or by the sprig, or by the tablespoon or teaspoon If the recipe does not specify fresh or dried, assume that it means fresh.

Depending on how it is used in a dish, the whole sprig may be used (e.g. in a bouquet garni), or the leaves removed and the stems discarded. Usually when a recipe specifies 'bunch' or 'sprig' it means the whole form when it specifies spoons it means the leaves. It is perfectly acceptable to substitute dried for whole thyme. Leaves may be removed from stems either by scraping with the back of a knife, or by pulling through the fingers or tines of a fork. Leaves are often chopped.

Thyme retains its flavor on drying better than many other herbs. Dried, and especially powdered thyme occupies less space than fresh, so less of it is required when substituted in a recipe. As a rule of thumb, use one third as much dried as fresh thyme - a little less if it is ground. Substitution is often more complicated than that because recipes can specify sprigs and sprigs can vary in yield of leaves. Assuming a 4 "sprig (they are often somewhat longer), estimate that 6 sprigs will yield one tablespoon of leaves. The dried equivalent is 1: 3, so substitute 1 teaspoon of dried or ѕ tsp of ground thyme for 6 small sprigs. As with bay, thyme is slow to release its flavors so it is usually added early in the cooking process.

The essential oil of common thyme (Thymus vulgaris) is made up of 20-55% thymol. Thymol, an antiseptic, is the main active ingredient in Listerine mouthwash. Before the advent of modern antibiotics, it was used to medicate bandages. It has also been shown to be effective against the fungus that commonly infects toenails.

A tea made by infusing the herb in water can be used for cough and bronchitis. Medicinally thyme is used for respiratory infections in the form of a tincture, tisane, salve, syrup or by steam inhalation. Because it is antiseptic, thyme boiled in water and cooled is very effective against inflammation of the throat when gargled 3 times a day. The inflammation will normally disappear in 2-5 days. Other infections and wounds can be dripped with thyme that has been boiled in water and cooled.

In traditional Jamaican childbirth practice, thyme tea is given to the mother after delivery of the baby. Its oxytocin-like effect causes uterine contractions and more rapid delivery of the placenta but this was said by Sheila Kitzinger to cause an increased prevalence of retained placenta.

Thymus vulgaris (Common Thyme or Garden Thyme) is a commonly used culinary herb. It also has medicinal uses. Common thyme is a Mediterranean perennial which is best suited to well-drained soils and enjoys full sun.

Thymus herba-barona (Caraway Thyme) is used both as a culinary herb and a groundcover, and has a strong caraway scent due to the chemical carvone.

Thymus Ч citriodorus (Citrus Thyme hybrid T. pulegioides Ч T. vulgaris) is also a popular culinary herb, with cultivars selected with aromas of various Citrus fruit (lemon thyme, etc.)

Thymus pseudolanuginosus (Woolly Thyme) is not a culinary herb, but is grown as a ground cover.

Thymus serpyllum (Wild Thyme) is an important nectar source plant for honeybees. All thyme species are nectar sources, but wild thyme covers large areas of droughty, rocky soils in southern Europe (Greece is especially famous for wild thyme honey) and North Africa, as well as in similar landscapes in the Berkshire Mountains and Catskill Mountains of the northeastern US.

Mexico: Tomillo
Malta: Saghtar (pronounced 'saatar')
France: Thym. Provence thyme is also called farigoule.
Arabic speaking countries (Lebanon, Palestine, Jordan, Syria .. etc.): Za'atar
Poland: Tymianek
Turkey: Kekik
Sweden: Timjan
Israel: Timin
Romania: cimbru

Thyme in the kitchen

The leaves and flowers are used in cooking, especially to accompany meat and fish-based foods. They are also used in salads, in association with tomatoes, and aromatic liqueurs are also prepared with thyme. It is one of the plants that are used in blends called Provencal herbs.

The tymus is used fresh, picking up a small branch directly from the plant, which is then added to whole foods, or by detaching the small leaves from the woody branch.

The plant retains most of its scent even if it is dried, so it can be harvested after flowering even in large quantities, by drying the leaves in the sun, to use them throughout the year.

The aroma of the intense and woody type, vaguely reminiscent of rosemary, the very small leaves are often also used to decorate dishes, because they are very pleasant to look at. There are many varieties of thyme, each of which has notable variations in the aroma given off by the foliage. Thymus X citriodorum has a strong lemon aroma, but there is also some thyme with an orange aroma and scarcely aromatic foliage.

Thyme plant

Thyme is a perennial shrub type plant that belongs to the Lamiaceae family and is native to the areas o
visit: thyme plant

Wild thyme

Piperna is an aromatic herb to grow in pots, in the garden or in the garden for ornamental and culinary purposes due to its
visit: wild thyme

Video: Thymus vulgaris, common thyme, German thyme, garden thyme or just thyme

Previous Article


Next Article

Echeveria setosa var. deminuta (Firecracker Plant)