Thyme

Thyme is a perennial herb that is a great addition to many dishes. It is one of the most popular herbs to use for cooking. Use it to flavor your favorite meats, soups and sauces. This herb is widely-adapted and grows great in zones 4 through 8. Thyme leaves may be used fresh or allowed to dry. Dried herbs will typically have more concentrated flavor than fresh ones.

Thyme is a perennial. Only leaves should be harvested in the first year as the roots and plant become established. In the second year and subsequent years, stem cuttings may be harvested for dried applications. Cut stems as close as 6" to the base of the plant. In addition to being a culinary treat, it also produces flowers that will attract native bees and honeybees. Thyme honey is highly-regarded and absolutely delicious!

Thyme may be direct-seeded or transplanted, although we recommend transplanting. If direct seeding, use a walk-behind seeder and plant densely along the row. We suggest using a modified #1 or #2 plate for direct seeding sage. As always, seed plate holes should be modified to fit the size of seed being used. For large, full-sized plants, thin to one plant every 8-12″ along the row. Transplanting is our preferred method of planting sage. We recommend starting transplants 3-4 weeks before the desired outdoor planting date. Thyme transplants grow great in our heavy-duty seed starting trays, where they develop a solid root ball with roots that are trained to grow downward. Plants are ready to go in the ground when they can be easily pulled from the cells in the seed starting tray.

Thyme Planting Information

Planting Method: direct seed or transplant

When to Plant: early spring and fall

Planting Depth: 1/4″

Seed Spacing: 16″

Row Spacing: 12-18″

Days to Maturity: 90

Disease Resistance: None