Common Name: |
Spanish Marjoram |
Other Names: |
Mastic Thyme |
Botanical Name: |
Thymus mastichina |
Genus: |
Thymus |
Family: |
Lamiaceae |
Native Location: |
Spain and Portugal |
Cultivation: |
Well-drained soil in sun. Most thymes prefer neutral to alkaline soil and thrive in stony or rocky situations. Thymes dislike wet winters, and benefit from a layer of gravel to protect the foliage from contact with wet soil. In autumn remove fallen leaves that settle on thyme plants as these may cause rotting. Trim lightly after flowering and remove dead flower heads to encourage bushiness. Remove green shoots of variegated cultivars to maintain variegation. In areas with cold, damp winters, T. camphoratus is best grown in an alpine house. Thymus vulgaris is used in companion planting to control flea beetles, cabbage white butterflies, and other cabbage pests. |
Propagation: |
By seed sown in spring (species only); by softwood or semi-ripe cuttings in summer; by division in spring. |
Harvest: |
Whole plants and flowering tops are collected in summer, as flowering begins, and distilled for oil, or dried for elixirs, liquid extracts, and infusions. Sprigs are picked during the growing season and used fresh, or dried for infusions. |
Variations: |
|
Height: |
20-30cm (8-12in) |
Width: |
60-75cm (24-30in) |
Hardiness: |
Z7 |
Parts Used: |
Whole plant, leaves, flowering tops, oil. |
Properties: |
A pungent, bitter-sweet, aromatic herb with a eucalyptus-like scent. |
Culinary Uses: |
Leaves amy be added to strong-flavored meat dishes. |
Economic Uses: |
Oil, known as "oil of wild marjoram", is used in commercial food flavoring, especially in meat sauces and soups. |
Bibliography: |
The Encyclopedia of Herbs by Deni Bown Copyright © 1995, 2001 Dorling Kindersley Limited. pg 387-389
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