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Wild thyme is a creeping dwarf evergreen shrub, growing to 10 centimetres (4 in) tall. [4] It has woody stems up to 10 cm long and a taproot. It forms matlike plants that root from the nodes of the squarish, limp stems. The leaves are 3–8 mm long in opposite pairs, nearly stalkless, with linear elliptic round-tipped blades and untoothed ...
The spread of thyme throughout Europe was thought to be due to the Romans, as they used it to purify their rooms and to "give an aromatic flavour to cheese and liqueurs". [2] In the European Middle Ages , the herb was placed beneath pillows to aid sleep and ward off nightmares. [ 3 ]
Thymus praecox is a species of thyme. A common name is mother of thyme, [2] but "creeping thyme" and "wild thyme" may be used where Thymus serpyllum, which also shares these names, is not found. It is native to central, southern, and western Europe.
These plants have long taproots that draw nutrients from deep in the soil. When the plants decompose, their leaves fall and spread the nutrients to the soil's surface, says Crist. Employ Ground Covers
The leaves are evergreen in most species, arranged in opposite pairs, oval, entire, and small, 4–20 millimetres (1 ⁄ 8 – 3 ⁄ 4 in) long, and usually aromatic. Thyme flowers are in dense terminal heads with an uneven calyx , with the upper lip three-lobed, and are yellow, white, or purple.
The leaves in wild creeping thyme vary from slightly glabrous (smooth) to sparsely covered in white hairs, or thickly covered on both surfaces, with the margins ciliate (hairy), or just ciliate at the base. Both growth low to the ground and leaf hairiness could be an adaptation to a cold or snowy climate, for example a mountainous habitat.
Euphorbia serpyllifolia (Euphorbia serpillifolia [note 1]) is a species of euphorb known by the common names thymeleaf sandmat or thyme-leafed spurge.It is native to a large part of North America from Canada to Mexico, where it is a common member of the flora in many types of habitat.
Meanwhile, preheat the oven to 350°. Spread half of the butter under the turkey breast skin; tuck in the sage and thyme. Spread the remaining butter over the skin. Heat a large ovenproof skillet. Add the turkey breast, skin side down, and cook over moderately high heat until browned, 12 minutes.
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