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This herb is a cultivar of lemon thyme, a hybrid of common thyme (Thymus vulgaris) with a lemon-scented species, often Thymus pulegioides.

Physical Description:

Leaves: 'Doone Valley' lemon thyme has small, green leaves with a lemony fragrance. The leaves are often variegated, displaying a blend of green and yellow.

Stems: The plant has woody stems and a low, spreading growth habit.


Culinary: Lemon thyme, including 'Doone Valley,' is prized for its culinary uses. It can be used to add a lemony flavor to a variety of dishes, including poultry, fish, salads, and teas.

Aromatic: The strong lemon fragrance makes it an aromatic addition to gardens, containers, or as a ground cover. The leaves can be used for potpourris or sachets.

Growing Conditions:

Soil: Well-drained, sandy soil is suitable. Lemon thyme prefers slightly alkaline to neutral soil.

Watering: It prefers moderate watering and should not be kept consistently waterlogged.

Sunlight: 'Doone Valley' lemon thyme thrives in full sun but can tolerate partial shade.

Hardiness: It is generally hardy and can be grown as a perennial.


Harvest leaves as needed for culinary purposes. Regular harvesting helps maintain the plant's shape and encourages new growth.

Thyme – Doone Valley (Thymus citriodorus 'Doone Valley'

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