Spring planting doesn’t start when the air feels warm, It...Read More
Common Thyme is an aromatic herb with little sage-green leaves and woody stems that is popularly used as a dried spice. It grows tiny pale pink, violet, and indigo-colored flowers that bloom in summer and has woody stems that typically grow to a height of about 6 to 12 inches. Thyme is a hardy perennial that prefers full sun and well-draining soil, and with proper care and maintenance can continue to produce for several years. This plant is a great addition to container gardens or raised beds and even works well as borders of rock gardens or retention walls. Common Thyme is native to the Mediterranean region but is widely cultivated and used world-wide for culinary and plant properties purposes. The leaves have a mint-pine like scent with notes of citrus and is a great addition to poultry or Italian herb blends. Thyme is also known for its medicinal properties and can be used as a natural remedy for respiratory and digestive issues.
NAME: Thyme (Thymus vulgaris)
VARIETY: Common
DAYS TO MATURITY: 90 days
POLLINATION: Open Pollinated
TYPE: Perennial
HARDINESS ZONE: Zones 5 – 11
SUNLIGHT: Full Sun / Partial Sun
SOIL: Well-draining, average soil with a pH 6.2 – 7.8
SPACING: 12 – 14 inches
PLANT HEIGHT: 6 – 12 inches
TEMP: 60 – 95ºF
These seeds do not required stratification.
To learn more about Stratification, click here!
Start thyme seeds indoors 5 to 6 weeks before the last local spring frost.
Sow 4-5 seeds per cell or small pot 1/4 inch deep.
Keep them out of direct sunlight and ensure the soil temperature remains at least 70ºF. Germination may take up to 28 days.
When seedlings emerge, thin out the weakest seedlings so you have one seedling per cell.
Well after the last spring frost, harden off seedlings for several days. Do this by taking them outside during the day and bringing them in at night (Outside temps should be above 50°F when you start this process).
Transplant the seedlings 12 to 14 inches apart in well-draining soil in full sun/partial sun in rows that are spaced 12 inches apart.
Direct sowing outdoors 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.
Scatter the seeds over the prepared soil and lightly press them into the surface.
Keep the soil consistently moist until germination, which typically occurs within 14-21 days, though it may take longer outdoors.
Choose a location with well-draining soil and full sun exposure.
Thyme grows well as a container plant, and can be propagated from cuttings or root division.
Make sure the seedlings have adequate moisture, but as soon as they are established do not water them; thyme thrives on neglect, preferring dry soil with no fertilization.
If the soil becomes too wet, the plant may suffer from root rot or other fungal diseases.
Control weeds to prevent them from competing with the slow developing thyme; mulch may help to keep the leaves clean and discourage weeds.
After the second spring of the plants’ growth, prune the plants down to half their height to encourage tender stems and neat growth.
Harvest fresh leaves as soon as they reach a desirable size, cutting them down to 1-2 inches above ground level.
Culinary thyme is always best harvested from softer, greener, and more tender stems, while keeping mature and woody growth still attached to the plant.
The best time to harvest is in the morning after the dew has dried.
The leaves reach their peak in flavor right before the flowers open; after this point the flavor decreases.
To dry entire sprigs, bundle them and hang them upside down in a warm place out of direct sunlight. After they have dried, rub them lightly to separate the leaves from the stems. Store the leaves in an airtight container in a cool, dark, dry place.
