Thyme leaves are dark grey-green in colour, and pale pink flowers bloom at the tips of stems in summer. They can be harvested for fresh use throughout the growing season, but the flavour is best just before flowering. To dry, cut the stems just as the flowers start to open and hang in small bunches. Harvest sparingly the first year.
In the kitchen, thyme is used to season fish, poultry, soups and vegetables. Chopped fresh leaves are great in a cottage or cream cheese, salad dressings, sauces, eggs, and meats. These leaves contain Vitamin C.