Thymbra spicata
| Thymbra spicata | |
| Light: |  |
| Moisture: |   |
| Hardiness: | 8 |
| Soil pH: | 5.6-8.4 |
| Evergreen | |
| Height: | 2' |
| Native to: | |
| Shelter | |
| Edible Rating: |  |
| Tea: | Yes |
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Thymbra spicata
Propagation: Seed - sow spring in a greenhouse. When they are large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for at least their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts.
Cuttings of half-ripe wood, July/August in a frame.
Division in spring. Larger divisions can be planted out direct into their permanent positions. We have found that it is best to pot up smaller divisions and grow them on in light shade in a greenhouse or cold frame until they are growing away well. Plant them out in the summer or the following spring.
Cultivation: Succeeds in a sunny position in most well-drained soils[1].
This species is not hardy in the colder areas of the country, it tolerates temperatures down to between -5 and -10°c[1].
A good bee plant[2].
Range: S. Europe - Greece to W. Asia.
Habitat: Dry sunny hillsides[3]. High dry meadows in Greece[2].
Edibility: The plant is occasionally used as a condiment[4]. The flavour of its essential oils is similar to those of Origanum syriacum, Thymus capitatus and Satureia thymbra[4].
Usage: The plant is used as an incense[2].
Pollinators: Insects
Soil: Can grow in light, medium, and heavy soils.
Drainage: Prefers well drained soil.
In Leaf: Evergreen
Flower Type: Hermaphrodite
Links
References
- ↑ 1.0 1.1 Huxley, Anthony. The New Royal Horticultural Society Dictionary of Gardening. MacMillan Press, 1992.
- ↑ 2.0 2.1 2.2 Niebuhr, Alta. Herbs of Greece. Herb Society of America, 1970.
- ↑ Tutin, Tom et al.. Flora Europaea. Cambridge University Press, 1964.
- ↑ 4.0 4.1 Facciola, Stephen. Cornucopia - A Source Book of Edible Plants. Kampong Publications, 1990.