Thyme De Provence
€3.50
Thyme De Provence, or ‘Summer Thyme’, is a popular perennial herb that is well known for its culinary, medicinal and ornamental uses. With its tiny, soft, grey-green leaves and small, pinkish flowers, Thyme de Provence is spicier than common thyme and is the preferred option in authentic French cuisine. In fact, it is the leading component in the famous Herbes de Provence dried-herb mix, as well as in the Bouquet garni – a bundle of string-tied herbs used to flavour soups and stews.
Thyme can be found beyond the library’s ‘cookery’ section, though; it has long been a key ingredient in folk medicine and is listed frequently in spell handbooks. Historically, it’s had a major role in vision-inducing love potions, fairy-producing unguents and, as the botanist Nicholas Culpeper recommended, nightmare remedies.
- LATIN NAME
Thymus vulgaris
NAME
Thyme
VARIETY
De Provence
QUANTITY
10 seeds
PLANT SIZE
Height 15 cm
Width 20 cm
CONTAINER SIZE
Height 20 cm
Width 20 cm
COMPANION PLANT
Tomatoes, peppers, eggplants, oregano, alpine strawberries. - SOWING
Indoor Feb-Mar
Outdoor Apr-June
TIMING
Germination 15-30 days
Harvesting 40-60 days
SPACING
When sowing 1-2 cm; Depth 0,5 cm
When thinning 3-5 cm
GROWING
Sunligth Full sun.
Soil Well-drained, light and poor soil.
Watering Regular, allow to dry out.
Feeding Addition of fertilizer is not necessary.
CARING
Expert tip Thyme requires very little care, apart from occasional watering. Light pruning will help to maintain its compact-yet-bushy shape. Thyme is a sun-loving plant, and the light draws out the pungent oils that make its flavour so strong.
SUPPORTING
Pollinators
Attracts bees and butterflies.
Pests
Repels cabbage pests, whitefly and tomato hornworm. - HARVESTING
Pinch out small, fresh branches as you need them, or hang to dry in small bunches.
EATING
Medicinal properties In Hippocrates’ time, infusions of the herb were drunk at the end of banquets for digestive purposes.
How to eat Thyme De Provence works well in all Mediterranean meat and vegetable recipes, as testified by its presence in the classic Arabic Za’atar spice blend. When combined with honey, thyme can be used across the spectrum of dishes, from salads to sweet treats (especially those containing complementary lemon or orange flavours).
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Alpine Strawberry Baron Von Solemacher
€3.50
The Baron von Solemacher alpine strawberry is an antique German variety that yields dainty clusters of deep red, sweet and juicy berries, which can be up to 25 mm in diameter.
Although we aren’t sure who the Baron was, we know that this variety was first offered by F.C. Heinemann, a German seed merchant, in 1935.
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- LATIN NAME
Fragaria vesca
SEEDS
250 seeds
NAME
Alpine Strawberry
VARIETY
Baron Von Solemacher
SHORT DESCRIPTION
An old, sweet German to tempt your taste buds.
PLANT SIZE
Height 15 cm
Width 15 cm
CONTAINER SIZE
Height 20 cm
Width 30 cm
COMPANION PLANT
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Indoor Apr-May
Outdoor Apr-June
TIMING
Germination 15-30 days
Harvesting 90-120 days
SPACING
When sowing 1-3 cm; Depth 0,2 cm
When thinning 10-15 cm
GROWING
Sunligth Partial shade
Soil Well-drained, moist and fertile soil
Watering Regular, heavy watering
Feeding Light feeder
CARING
Expert tip Tiny strawberry seeds require a bit of patience, but don’t give up on them. Sow them on the surface and don’t cover them. Be sure not to let the soil dry out – not even for a few hours. For best results, keep the soil temperature at around 20°.
SUPPORTING
Pollinators Borage and thyme attract bees and butterflies, helping with strawberry pollination. Pests Grow companion plants that attracts ladybirds to prevent aphids attacks. - HARVESTING
There’s nothing easier than picking alpine strawberry. Grasp the tiny strawberry between your thumb and your forefinger, pull gently, eat and repeat!
EATING
Medicinal properties The juice of alpine strawberries can be applied to the skin to eliminate wrinkles.
How to eat Alpine strawberries can be cooked and used in jams, tarts and other sweet treats. But, in my opinion, the best way to experience their delicious flavour and scent is to grow them in your garden and eat them fresh, straight from plant to mouth.
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