Thyme 'Di Roma'

Thymus vulgaris

Intensely fragrant herbal spice.

Suitable as a seasoning in soups, on pizza, in meat, poultry and fish dishes. Harvest before the plant blooms. Used both fresh and dried. Thrives in a sunny spot in nutrient-poor soil. Protect in winter.

Pre-cultivation: March-April. Sow sparsely in moistened soil, set at room temperature. After emergence, bright and cool. Replant into a couple of plants/pot. Plant out after last frost.

Direct sowing: April-May. Water the furrow before sowing. Keep moist.

Flowering/Harvest: May-Sept

Spacing: 20 cm / 1 plant (or group) per GreenStalk pocket

Sow depth, cm: 0.5

Location: Sun - partial shade

Perennial, can also be grown as an annual

Number of seeds: approx. 150