Growing Thyme

Growing thyme – from seed to harvest. Thyme is perfect in many poultry, meat and fish dishes, as well as casseroles and stews, and a main ingredient of Italian dishes and bouquet garnish. French, English, and German thyme are the most well known culinary varieties that you will find at your local nursery. Each variety bears leaves of slightly different shapes, colors, and flavor.

Growing Thyme from Seed

• Direct sow Thyme Seeds in autumn.
• Alternatively sow seeds into seed trays in a protected environment or greenhouse during winter.
• Sow Thyme Seeds in cell packs or flats, press into soil but do not cover as the seeds need light to germinate.
• Germination is in 14-21 days.
• Transplant the seedlings in late August to early September after the last frost.

Maintaining Thyme Plants

• Tolerates poor soil, heat, and drought.
• Does best in light, well-drained soil.
• Allow soil to dry between thorough watering.
• Ensure plants in pots are not allowed to completely dry out.
• Give plants a liquid feed during summer to improve growth, flavor and flowering.
• Prune the plants back in the spring and summer after flowering, to keep them compact and to promote fresh, new growth.

Harvesting Thyme

• Thyme can be harvested all year long, but its flavors are most concentrated  in summer.
• Avoid cutting the stem at its base. It is best to harvest thyme from soft wood that is still green.
• Cut off small sprigs with scissors for immediate use as needed. It is best to cut larger quantities for drying or freezing before the plants flower.
• Fresh thyme will keep 1-2 weeks in the refrigerator, if you place the thyme in a zip-lock bag or in a closed container.
• Dried Thyme can retain its full flavor for up to 2 years. You can air dry the thyme by hanging bundles in a well ventilated room, or you can spread the thyme out on a sheet of paper/plate/container and leave it to dry. You can also dry it with a a dehydrator.
• Freezing is another method of storage.