Native Thyme - Prostanthera Incisa

The Native Thyme, also known as Cut-leaf Mint Bush or Native Sage, is a highly aromatic shrub native to coastal eastern Australia. It typically grows to about 1-2 meters tall and wide, with dense, rounded foliage. The leaves are small and deeply lobed, about 1-2 cm long, and have a hairy, light green surface. The underside of the leaves is paler and releases a strong, minty-thyme aroma when crushed. The flowers are small and lilac to purple, borne in clusters at the ends of the branches. They bloom throughout the year, but most prolifically in spring and summer.

Uses:

• Ornamental: Native Thyme is a popular ornamental plant due to its compact size, attractive flowers, and drought tolerance. It can be used in borders, hedges, rockeries, or containers.

• Culinary: The leaves and flowers of Native Thyme can be used in cooking. The leaves have a complex flavor, with hints of mint, citrus, pepper, and earthiness. They can be used fresh or dried to add flavor to meats, poultry, fish, vegetables, soups, stews, and sauces. The flowers are edible and can be used to garnish dishes or make a sweet syrup or jelly.

• Medicinal: Native Thyme has been used in traditional Aboriginal medicine for a variety of ailments, including coughs, colds, and digestive problems. However, there is limited scientific evidence to support these uses.

Growing and caring:

Native Thyme is a relatively easy plant to grow. It prefers well-drained soil in full sun to part shade. It is drought tolerant once established, but will benefit from occasional watering during dry spells. It can be pruned to maintain its shape and size.

Height:

Native Thyme typically grows to about 1-2 meters tall.

Cooking uses:

The leaves and flowers of Native Thyme can be used in a variety of culinary dishes. Here are a few ideas:

• Use the leaves fresh or dried: Fresh leaves have a stronger flavor, while dried leaves have a more mellow flavor. You can use them to season meats, poultry, fish, vegetables, soups, stews, and sauces.

• Make a marinade: Add chopped Native Thyme leaves to olive oil, vinegar, garlic, and other spices to create a flavorful marinade for meats or vegetables.

• Infuse vinegar or oil: Add a handful of fresh Native Thyme leaves to a jar of vinegar or oil and let it steep for a few weeks. You can use this infused vinegar or oil for salad dressings, marinades, or to deglaze a pan.

• Make a tea: Steep a handful of fresh Native Thyme leaves in hot water for 5-10 minutes. Strain the tea and enjoy it hot or cold.

• Garnish dishes: Use the fresh flowers to garnish savory or sweet dishes.

Additional tips:

• When using Native Thyme in cooking, start with a small amount and add more to taste, as the flavor can be quite strong.

• Native Thyme is best used fresh, but it can also be dried and stored in an airtight container for later use.

• Be sure to identify the plant correctly before using it, as there are other plants that look similar but are not edible.