Thyme Seeds – Culinary

How to Grow Thyme Seeds – Culinary Herb from Seed

Thyme, regardless of the cultivar, is a warm-weather, full-sun crop that can be grown both indoors and outdoors. For best results, start thyme seeds indoors 8-10 weeks before the final spring frost. Plant 2-3 seeds per cell, or about 5-6 seeds per square inch for a light seeding, then thin out the strongest seedlings once true leaves emerge. Like many perennial herbs, thyme seedlings are delicate and germinate within 14-28 days.

Using average, medium-dry potting soil is sufficient for starting thyme seeds, but be sure to transplant them into sandy, well-drained soil in full sun. Gradually harden off the seedlings to outdoor conditions, since even the best grow lights can’t fully replace natural sunlight. Transplant the healthiest starts 12-18 inches apart in the garden, or one plant per planter.

Common Thyme Culinary Seeds in the Herb Garden

All 350+ cultivars of Thymus are susceptible to root rot and mold in overly saturated, heavy, and poorly drained soils. While some invasive species of thyme can flourish in moist, cool soils, the majority of thyme varieties grown in home gardens thrive best when their soil is allowed to dry out between waterings.

Non-GMO common thyme plants are cold-hardy perennials, reaching 12 inches tall and 18 inches wide with shrub-like growth. Once mature, thyme develops minty, sage-green leaves that provide an earthy flavor similar to rosemary. As a trailing evergreen, common thyme grows until freezing conditions set in, going dormant in winter and returning in spring. By late spring or summer, thyme produces pink-to-purple flowers as it goes to seed.

Native to the dry, shallow, and rocky soils of the Mediterranean, thyme will thrive in any growing space that offers similar substandard conditions.

Harvesting Common Thyme Culinary Herb

Culinary thyme is best harvested from softer, greener, and more tender stems while keeping mature and woody growth attached to the plant. Thyme is a low-growing trailing herb, reaching about 12 inches tall at full maturity, with 5-8 inches of upright growth suitable for flavorful and tender culinary use.

Unlike more delicate herbs such as arugula, basil, and mint that can be gently harvested with fingertips, thyme is woody and requires scissors or gardening shears to remove cuttings. Harvesting and pruning thyme share the same fundamentals and require a bit less finesse. For optimal flavor, harvest thyme stems just before the plant flowers.

About Common Thyme Culinary Herb Seeds

• Scientific Name: Thymus vulgaris
• Maturity: 2nd year
• Type: Perennial

Thyme produces wonderfully aromatic leaves, used in salads, beans, soups, stews, sauces, pickles, and many Mediterranean dishes. It’s excellent for poultry and fish dishes as well.

Thyme is a winter-hardy variety, growing up to 8 inches tall. It is lovely in hanging baskets or between walkway stones, where stepping on it releases a divine and medicinal anti-fungal aroma.

As a 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 rich in vitamin C. Due to its minty aroma, thyme is ideal for aromatherapy essential oils. The flowers of common thyme help with colds, digestion, and blood pressure regulation.

Common thyme’s dried or fresh sage-green leaves are a timeless culinary addition, providing a minty, earthy flavor with a hint of floral similar to rosemary. In Cajun cooking, thyme sprigs flavor savory dishes like gumbo. You can also braise dried thyme with meats or add it to traditional beef stews and herbal teas.