Thyme
Mexican cuisine. Its
fresh leaves provide a
stronger pepper flavor
than standard Oregano.
Perennial
slightly sweet aroma &
attractive blooms create
a treat for the senses.
Annual
a golden hue and lots
of lemon fragrance.
Perennial
flavored leaves. Edible
greenish white flowers
in early sumer.
Perennial
green foliage with pink
or white blooms.
Annual
-With a sharp knife or scissors cut large portions of the branches off. Shake any bugs off, and
remove damaged or dried leaves.
-Rinse with cold water then thoroughly dry. Use paper towels to remove ALL water. Any left over
water will cause mold and ruin your entire batch.
-The leaves on the lower branches are not as strong as those long the upper stems.
-Tie small bunches around the stems.
-Next place the bundles in a paper bag. Tie a the bag around the stems without touching any of the
leaves to the bag!!!!
-Place the bags in a warm, dark room for two weeks or longer. Do Not Disturb!
-Name and date the bags accordingly.
