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Planting and Growing Thyme

thyme herb growing in the garden

Learn how to plant, grow, and harvest thyme in your herb garden.

Botanical Name
Thymus vulgaris
Grown as
Perennial
USDA Zones
5a
5b
6a
6b
7a
7b
8a
8b
9a
9b
Toxicity
Non-toxic
Sun Exposure
Full Sun
Partial Sun
Water Needs
Low
Height
Under 1 foot
Spread
Under 1 foot
Soil pH
Neutral
Special Features
Container-Friendly
Disease-Resistant
Erosion Control
Fragrant
Attracts Butterflies
Attracts Hummingbirds
Attracts Pollinators
Deer-resistant
Rabbit-resistant
Resilience
Drought-Tolerant
Heat-Tolerant
Plant Type
Herbs
Written By: Catherine Boeckmann Executive Digital Editor and Master Gardener

It’s thyme to get growing! Whether you’re spicing up summer soups, grilling veggies, or adding fragrant greenery to your garden, thyme is a hardy, low-maintenance herb that’s as versatile as it is aromatic.

Let’s dig in and see how to plant, grow, and harvest this little powerhouse of flavor.

Buy Seeds Now

A low-growing, hardy perennial, thyme is a fragrant herb with small, fragrant leaves and thin, woody stems. The culinary varieties are evergreen.

Thyme comes in over 50 varieties with different fragrances and flavors. Fresh or English thyme is used most often in cooking.

Originally from the Mediterranean area, this herb is drought-friendly, so it doesn’t have high watering needs. It is also pollinator-friendly! Let some thyme plants flower since the herb attracts the bees.

Planting

When to Plant Time

  • For a head start, plant the cuttings indoors 6 to 10 weeks before the last spring frost. (See your local frost dates.)
  • Plant cuttings or young thyme plants any time after the ground temperature reaches 70°F. This is usually 2 to 3 weeks before the last spring frost in well-drained soil about 9 inches apart.

Where to Plant Thyme

Thyme thrives in full sun and loves heat. If you are growing in a pot indoors, plant near a sunny window.

Soil needs to drain well so there aren’t “wet feet.” In the garden, plant with other drought-tolerant perennials.

How to Plant Thyme

  • It’s hard to grow thyme from seeds because of slow, uneven germination. It’s easier to buy the plants from a garden center or take some cuttings from a friend. Over time, you can propagate from your own cuttings.
  • Space young plants 12 to 24 inches apart, depending upon the specific variety.
  • The plants should grow 6 to 12 inches in height.
  • In the garden, plant thyme near cabbage or tomatoes.
  • If you are growing thyme in containers, plant with rosemary, which also likes sunny conditions and has similar watering needs.

Growing

Watering

Water deeply only when the soil is completely dry.

Fertilizing

In early spring, you may fertilize with organic matter, like compost, but not much soil amendment is necessary.

Pruning

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.

Mulching

If you have cold winters, remember to lightly mulch around the plants after the ground freezes.

How to Take a Cutting of Thyme

Clip a 3-inch cutting from the very tip of a stem, apply rooting hormone on the exposed portion of the stem, and plant it in either sterile sand or vermiculite. Roots will emerge within about 6 weeks. Transfer to a small pot, let the root ball form, and then transfer to a large pot or directly to your garden.

Thymus serpyllum, Breckland thyme. Breckland wild thyme, creeping thyme, or elfin thyme blossoms.
Bees love thyme’s vibrant purple flowers.
Photo: Rejdan

Harvesting

  • Harvest thyme just before the plant flowers by cutting off the top 5 to 6 inches of growth. Leave the tough, woody parts.
  • It’s best to harvest thyme in the morning after the dew has dried. Clean leaves should not be washed because it removes some of the essential oils.
  • Two or more crops may be gathered during the season.
  • Or, if you keep trimming your thyme plant, it will keep growing (and also keep a compact shape). But always leave at least 5 inches of growth so the plant will continue to thrive.
  • Trim thyme whenever it gets leggy.
  • Fresh thyme should be stored refrigerated and wrapped lightly in plastic; it should last 1 to 2 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. Under good conditions, herbs will retain maximum flavor for 2 years.
  • Freezing is another method of storage.

Pests and Problems

Thyme is generally low-maintenance, drought-tolerant, and deer-resistant, making it an excellent herb for herb gardens, rock gardens, and borders.

However, it can develop issues when grown in overly wet soil, poor drainage, or crowded conditions. Thyme performs best in full sun with well-draining soil and good air circulation.

Thyme Pests

Thyme is rarely affected by serious insect pests, but it may occasionally experience aphids or spider mites.

Aphids and spider mites feed on plant sap, which can cause weakened growth, yellowing leaves, or a generally stressed appearance.

Thyme Diseases

Thyme can be susceptible to fungal diseases in damp or humid conditions, especially gray mold and root rot.

Gray mold appears as fuzzy gray growth on stems or leaves and can cause plant decline, particularly in wet weather. Root rot develops in poorly drained soil and causes wilting, browning, and collapse of the plant as roots decay.

Types

The three most common varieties of culinary thyme are:

  • French or English thyme (most common)
  • Lemon thyme, for a hint of lemon
  • Caraway thyme, for a nice fragrance of caraway and thyme

Wit and Wisdom

Burning thyme can help get rid of insects in your house.

Learn more about herb folklore.

Herbs

About The Author

Catherine Boeckmann

Catherine Boeckmann

Executive Digital Editor and Master Gardener

Catherine Boeckmann loves nature, stargazing, and gardening so it’s not surprising that she and The Old Farmer’s Almanac found each other. She leads digital content for the Almanac website, and is also a certified master gardener in the state of Indiana.

Read more from Catherine Boeckmann

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