Growing Non-GMO Common Thyme Culinary Herb Seeds
How to Grow Common Thyme Culinary Herb from Seed
Regardless of the cultivar, thyme is a warm weather full sun crop grown both indoors and out. Thyme seeds are best started indoors 8-10 weeks prior to the final spring frost. Plant 2-3 seeds deep per cell or about 5-6 seeds per square inch as a light seeding, eventually thinning out the strongest starts once true leaves emerge. Like many perennial herbs, thyme is known to be fairly delicate as a seedling, germinating anywhere from 14-28 days.
Average and medium dry potting soil is more than enough to start thyme but be sure to transplant starts into sandy and well-drained soil in full sun. Harden off seedlings to the outdoors gradually, but soon, since even the best grow lights will never substitute full sunlight. Transplant healthiest starts 12-18" apart in the garden or one plant per planter.
Common Thyme Culinary Seeds in the Herb Garden
All 350+ plus cultivars of Thymus are susceptible to root rot and mold from overly saturated, heavy, and poorly drained soils. Some of the most invasive and troublesome species of thyme are said to flourish in moist and cool soils, but the overwhelming majority propagated in the home garden thrive best when their soil is left to dehydrate.
Non-GMO (Genus Thymus) Common Thyme plants are cold hardy perennial herbs reaching 12" tall and 18" wide with shrub-like growth. Once plants reach maturity, thyme develops minty sage-green leaves"providing earthy flavor similar to rosemary. As a trailing evergreen, Common Thyme grows until freezing conditions set in, going dormant during winter and returning next spring. By late spring or summer, thyme blooms pink-to-purple flowers as it goes to seed.
Thymus is native to the dry, shallow, and rocky soils of the Mediterranean hills and will thrive just as readily in any grow spaces able to offer the same substandard conditions.
Harvesting Common Thyme Culinary Herb
Culinary thyme is always best harvested from softer, greener, and more tender stems, while keeping mature and woody growth still attached to the plant. Thyme is a low-growing trailing herb that only reaches about 12" tall at full maturity, leaving about 5-8" of upright growth suitable for flavorful and tender culinary use.
Unlike more delicate herbs such as arugula, basil, and mint which can be gently harvested with your fingertips, thyme is far more woody and will require scissors or gardening shears to remove any cuttings.
Harvesting and pruning thyme essentially share the same fundamentals and each require a little less finesse than others. For optimal flavor, harvest thyme stems just before the plant goes to flower.
About Common Thyme Culinary Herb Seeds
Thymus vulgaris. (2nd Year Maturity). Perennial.
Thyme produces wonderful aromatic leaves. Used in salads, beans, soups, stews, sauces, pickles, and many Mediterranean dishes.
Excellent for poultry and fish dishes too.
Thyme is a winter hardy variety growing up to 8" tall.
We love using thyme is hanging baskets or even better between walk way stones. If you step on it the smell that embraces your feet is truly divine and medicinal as well as it is anti-fungal.
As thyme is native to the Mediterranean, this cold-hardy herb is a timeless garden perennial. The slightly floral leaves of Common Thyme provide anti-inflammatory benefits and are full of vitamin C! Due to its minty aroma, thyme is an ideal essential essential oil to use for aromatherapy. The flowers of Common Thyme help with colds, digestion and help regulate blood pressure.
As the dried or fresh sage-green leaves of Common Thyme are a timeless culinary addition, this versatile herb provides a minty, earthy flavor with a hint of floral similar to rosemary. In Cajun cooking, the aromatic springs of thyme are used to flavor savory foods such as gumbo! You can also braise dried thyme with meats to enhance savory dishes. Sprinkle Common Thyme in a traditional beef stew or add to herbal teas.
