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aka Pizza Thyme

My favourite Thyme for cooking as it has a superb flavour and aroma that carries a hint of Oregano. Lovely dark green leaves. Fabulous in meat and tomato dishes and of course Pizza. Happy in sunny well drained position in the garden or a container. Evergreen.

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aka Woolly Thyme

The best known name for this garden Thyme is Woolly Thyme which relates to the tiny, hairy, grey leaves which form a dense carpet. While not suitable for culinary purposes it is very useful as a ground-cover or for draping over walls and banks. Evergreen.

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aka Silver Queen Thyme

This pretty little Thyme is usually grown more as an ornamental than a herb because of its attractive, dainty, silver-green leaves that are edged with white. Lilac flowers in summer. Highly aromatic. Plant in sunny well drained spot. Evergreen.

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aka Common Thyme

Common Thyme. The most popular culinary thyme with highly aromatic small green leaves that can be used to flavour meat or vegetable dishes. Dainty white to mauve flowers appear in summer and should be removed after flowering. Hardy and easy to grow in a sunny well drained spot. Evergreen.

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Yams. Inca Gold is a new variety bred for New Zealand conditions. It has a yellow flesh and grows up to 10cm long and 3cm thick. It has a lovely flavour and is a high yielder.

Plant July to mid October. Harvest Approx May/ June/ July, when tops of yam plant have totally died off or after first frost. It is recommended that if you are in regions that have frost’s, leave your yams in the ground to get frosted a few times. This then enhances the flavour.

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Yams grown in New Zealand originate from the South American Andes where they are known as oca. Their waxy skins are shiny and colourful and is thin and soft and needs no peeling. The white to lemon-yellow flesh has a smooth, silky texture with a nutty taste, similar to beetroot. Earth gems have a crisp texture, which remains even when cooked. They can be boiled, steamed, microwaved or baked.