An invaluable seasoning in the kitchen, thyme, with its subtle, woodsy flavor complements a multitude of foods. Considered to be a staple herb of chefs, and one of the primary ingredients of “bouquet garni”. With very small leaves and delicate, edible flowers, this thyme makes a lovely 12” tall landscape plant; use as a low hedge around your herb or vegetable garden. An excellent container plant to enjoy indoors or out. Perennial.
~ germination ~
Start thyme indoors 5-6 weeks before the last frost, sowing them 1/4" deep in a flat. Keep them out of direct sunlight, but make sure the soil temperature is at least 70 degrees F. Germination may take up to 28 days. Well after the last frost, transplant the seedlings 9-12" apart in sandy soil and full sun. Direct sowing is possible but not recommended, since the seeds take much longer to germinate in the cool soil of spring; this significantly shortens the growing season and delays the harvest of fresh leaves. Thyme also grows well as a container plant, and can be propagated from cuttings or root division. As a companion plant, thyme attracts bees and discourages harmful insects such as the cabbage butterfly.
~ planting ~
When to sow outside: 1 to 2 weeks after average last frost and when temperatures are warm.
When to start inside: 8 weeks before average last frost.
~ harvesting ~
Pick sprigs as you need them. Shear the whole plant 4" above ground if growth is spindly; new growth will be denser. Do not cut into the woody part or prune heavily in fall; it may adversely affect winter hardiness.
