Lemon thyme (Thymus x citriodorus)!
Known as 'timu limunaru'; perennial herb with a fresh lemon aroma.
Want to know more? Here are some interesting facts:
Edible leaves; excellent for marinades, desserts and soothing aromatic oils. Ingredients 4 persons 500 gr. minced beef 250 gr. Bra Tenero PDO Sepertino 130 gr. stale bread 50 gr. grated Parmesan cheese 2 medium eggs salt to taste pepper to taste 1 tuft of fresh thyme Pesto bread to taste Procedure: Cut the stale bread into cubes, remove the crusts and blend in a blender with the thyme. Beat the eggs and mix them with the meat and chopped bread. Add the Parmesan cheese, salt and a pinch of pepper. Mix all the ingredients well and leave to rest for 20 minutes in the fridge. In the meantime, cut the tender Bra into cubes. Make small balls of meat and place a cheese cube inside. Dip the meatballs in breadcrumbs and fry in hot oil for a few minutes. Once cooked, remove them from the oil with the help of a slotted spoon and place them on a sheet of paper towels. At an event or buffet, pierce the patties while still hot with a toothpick, so that they can be enjoyed easily. Harvest time: Lemon thyme is harvested in Sicily mainly between late spring and summer (May-July) when the flowering is at its peak. For fresh use, it can be harvested throughout the season, while for drying the best period is June-July, when the essential oil content is at its highest. It is important to harvest it in the morning, after the dew has evaporated, on a sunny day. Harvesting for fresh use Period: Spring, summer and autumn. Best time of day: Morning, after the dew has evaporated. Harvesting for drying and essential oil Period: Midsummer, between June and July, i.e. at the time before or during flowering. Best time of day: Morning, after the dew has evaporated. Harvesting tips Cut with scissors, leaving about 5-10 cm above the ground, so as not to damage the woody part. Choose healthy twigs, without impurities.
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