Hardy perennial. Woody plant spreads to form attractive mounds. Plant thyme in your herb garden, in containers & borders, at the edge of a walkway, or along a short garden wall where it can still enjoy full sun. Thyme may be one of the best-loved, most-used herbs on the planet. Its distinctively aromatic leaves are used to flavor meats, dressings, soups, and stews.
Height 8-12 inches.
Approximately 85 days to maturity.
Thyme, Common (1/4 gram, approx. 1,100 seeds) *
PRICE: $2 per quarter-gram
*Seeds sold by weight. All seed counts are approximate.
Sow these extremely tiny seed by scattering on the surface of dampened, sterilized seed starting mix. Maintain temperature at or above 70 degrees. Keep watering to a minimum. When seedlings are large enough (2" to 3" high) transplant to the garden or to containers.
Care & Harvesting
Thyme performs best in sandy, dry conditions. Avoid heavy soils. Resist the urge to over-water.
Leaves and sprigs can be harvested all summer. Best time to harvest is just before the flowers begin to open. Harvest by cutting plants 1 1/2 to 2 inches from the ground. To ensure winter hardiness, avoid cutting the season’s second growth.
Use in Cooking
Thyme is as much a staple in the American kitchen as it is in the kitchens of Italy, France, and most regions of the world. For best results and greatest flavor impact, add thyme early in to cooking process. This herb is the perfect complement for a variety of foods including peppers, tomatoes, eggplant, and roasted potatoes. Thyme is often a primary herbal ingredient in grilled and oven-roasted fish recipes. It is part of the quintessential herbal triad (thyme, rosemary and sage) for grilled and roasted meats. Use in stocks, soups, and stews. Also try adding to butter & mayonnaise.
Harvest sprigs in early fall. Tie together and hang upside down to dry in a warm, well-ventilated area away from sunlight. Or lay cuttings on newspaper. Once dry, leaves will separate easily from the woody stems if rubbed lightly. Store in a tightly sealed container.