Overview

This classic culinary and ornamental perennial herb is perfect for rock gardens and can be used in teas during the winter to fend off colds. It’s taste has been described as a bit earthy with lemony and minty tones.

Conditions

For soil, use a potting mix that’s tailored for vegetables and herbs. For the best quality leaves, provide full sun (6 or more hours of direct sunlight). Thyme grows best in light, dry, well-drained soil.

Planting

Use our grow calendar tool to find specific dates for your region! Seeds germinate in 14-21days. 

Start seeds indoors in flats 8-10 weeks before the last frost. Plant seeds on top of the growing medium and cover with a thin layer of soil mix. Keep moist until germination. Transplant to individual containers when plants have 4 true leaves. After the last frost in spring, transplant outside and space 6-8" apart, in rows 12-18" apart. Pinch off growing tips of upright growing varieties to make bushier plants.

Care

If you keep pruning your thyme plant, it will keep growing (and also keep a compact shape). But always leave at least five inches of growth so the plant will continue to thrive. Trim thyme whenever it gets leggy.

Harvest

Harvest thyme just before the plant flowers by cutting off the top five to six inches of growth. Leave the tough, woody parts.

Cut only a few stems the first year in order for the plants to winter over. In subsequent years, harvest just as the flowers start to open by cutting back to within 4-5" above the ground. Thyme will become woody and needs to be divided or replaced after 3-4 years. 

Fresh thyme should be stored refrigerated and wrapped lightly in plastic; it should last one to two weeks. To dry thyme, hang the sprigs in a dark, well-ventilated, warm area. You can also just dry the leaves by placing them on a tray. Once dried, store them in an airtight container. Crush just before using.