Thyme

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Botanical name: Thymus vulgaris

Plant type: Herb

USDA Hardiness Zones: 5, 6, 7, 8, 9

Sun exposure: Full Sun, Part Sun

Soil type: Sandy, Loamy

Thyme is a small perennial shrub with lots of branches and light purple to pink flowers. It's aromatic and has a pleasant, pungent, clover flavor. There are over fifty varieties used in cooking and gardening. English thyme is used most often in cooking.

Planting

• It's hard to grow thyme from seeds because of slow, uneven germination. It's easier to buy the plants or take some cuttings from a friend.
• For a head start, plant the seeds/cuttings indoors 6 to 10 weeks before the last spring frost.
• Plant the seeds/cuttings 2 to 3 weeks before the last spring frost in well-drained soil about 9 inches apart. For best growth, the soil should be about 70ºF.
• The plants should grow 6 to 12 inches in height.
• In the garden, plant thyme near cabbage.

Care

• Water normally and remember to trim the plants.
• Prune the plants back in the spring and summer to contain the growth. You can take some cuttings and plant them indoors in pots, too.
• If you have cold winters, remember to lightly mulch around the plants after the ground freezes.

Pests

• Gray mold
• Root rot

Harvest/Storage

• Throughout the summer, leaves and sprigs can be harvested at any time.
• To dry the sprigs, hang them 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.
• Freezing is another method of storage.

Recommended Varieties

• Lemon thyme, for a hint of lemon
• Caraway thyme, for a nice fragrance of caraway and thyme

Recipes

• Ricotta and Lemon Thyme Souffle with Raspberry Sauce
• Carrots with Brown Butter and Thyme
• Lemon Thyme Bread with Lemon Glaze

Wit & Wisdom

Burning thyme gets rid of insects in your house.