Thyme
(Thymus). There are two species of Thymus cultivated in gardens, namely Common Thyme (T. vulgaris) and Lemon Thyme (T. Serpyllum vulgaris), for the leaves and tops, which are in constant demand for culinary purposes, the aromatic flavour being generally liked. Thyme is often used as an edging for some part of the kitchen garden, a purpose for which it is admirably adapted until the plants are about three or four years old, when they require to be replaced. Propagation is easily effected by seeds, sown in April, either on a warm border, with a view to transplanting afterwards, or in drills where the plants are intended to form an edging. In either case, a space of 4in. or 6in. should be allowed between every two plants. Division is also a ready method of propagation; it should be done in March or April. The branches will also root readily into the ground, and form plants, if they are covered with a little soil; this is the best way of increasing a stock of Lemon Thyme. A light, rather dry soil, and warm situation, is most preferable for Thyme plants. A stock of branches should be cut when the plants are coming into flower, and suspended in a cool place for using in a dry state.