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Very nice article from A to Z. Looks like I need to deploy a rock edge and start one. If starting one is half done I may be in trouble again. I really like the pix how to's you inject. For we Dutch heritage readers one more sentence or two about using thyme would have been an added bonus. My mom raised us on meat stews. There were no herbs other than parsley. Good grief who would eat those weeds let alone take time to prep them in 1940?
Frankly, a lot of the creeping thymes are better for texture, scent, and flowers than for culinary use. I've used Caraway Thyme in marinades. Lemon thymes are especially nice with pork, and I'll probably try Spicy Orange Thyme similarly. I've put my seed-grown English type thyme to traditional use in Italian dishes. But a lot of the others have such low matted stems and teeny leaves that even if they had culinary value they probably wouldn't be worthwhile trying to harvest.
