Growing: A perennial; grow in full sun to partial shade

Flavor Profile: Slightly pungent, spicy, savory, clove-like. Lemon thyme – a bit milder, with a lemony flavor. Blends well with other herbs especially rosemary.

Uses: All meats, vegetables, casseroles, soups, stuffings, meatloaf, marinades and pâtés. Excellent for herb bread and flavored butters. Good with mushrooms, fried potatoes, carrots (and other vegetables) and in omelettes. Commonly used in clam chowder and gumbo; used in French, Creole and Cajun cooking. Lemon thyme is excellent with fish and chicken.

Note: Has a strong flavor, so only a little is needed. Dries well.