Botanical Name: Thymus vulgaris
Thyme has a variety of culinary uses and is a common component of the bouquet garni and herbes de Provence. It is popular in Mediterranean and Middle Eastern cooking and makes an ideal accompaniment to barbecues and roasted meat.
How To Grow
Sow thinly, 5mm (¼in) deep in trays or punnets of seed-raising mix. Cover lightly and gently firm down. Seedlings emerge in 14-21 days. Plant out to 10cm (4in) apart and fertilise occasionally.
When To Plant
Our Seed Guarantee
If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.
Mamma’s Meat Balls
- 1/4 cup olive oil
- 1 onion, finely chopped
- 1 cup dry white wine
- 1 cup beef stock
- 400g chopped Roma tomatoes
- 400g dried short pasta
- 500g minced beef
- 2 cloves garlic, crushed
- Leaves of a few sprigs of fresh thyme
- 50g parmesan, finely grated
- 1 egg, lightly beaten
- 1/4 cup (35g) dried breadcrumbs
- Shaved parmesan to serve
- For the meat balls combine beef, garlic, thyme, parmesan, egg and breadcrumbs in a bowl and season with salt and pepper. Mix well to combine. Form into balls.
- Heat oil in a large frying pan over high heat. Add the meatballs and cook, turning occasionally until well browned. Remove from pan and set aside.
- Reheat the pan to medium heat and add onion. Cook stirring for 5 minutes until tender. Add wine and stock then simmer for 5 minutes. Add tomatoes and bring to the boil. Reduce heat to a simmer.
- Return meatballs to the pan. Cover and cook for 15 minutes or until sauce is thickened.
- Serve with pasta and sprinkled with shaved parmesan.