CULINARY HERBS I4I 



Besides common thyme two other related species 

 are cultivated to some extent for culinary purposes. 

 Lemon thyme (T. citriodorus, Pers.), like its com- 

 mon relative, is a little undcrshrub, with procum- 

 bent stems and with a particularly pleasing fragrance. 

 Wild thyme, or mother-of -thyme (T. serpylhmi, 

 Linn.), is a less grown perennial, with violet 

 or pink flowers. It is occasionally seen in country 

 home gardens, and is also used somewhat for sea- 



