Growing Thyme
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Growing Thyme
by National Gardening Association Editors
Thymes are versatile, indeed – more than fifty varieties are judged useful for
culinary or ornamental gardens! Its flavor heightens that of most any food.
Types of Thyme
The thyme most often used in cooking is know as English thyme (a form of Thymus
vulgaris). Like the other thymes, it has woody stems with small oval leaves. It
can reach 8 to 12 inches high, though some varieties are smaller. Creeping
varieties make attractive aromatic rock garden or edging plants.
Loved for its lemon scent, lemon thyme (Thymus citriodorus) is a delightful
plant for both garden and kitchen. One cultivar of lemon thyme with variegated
yellow leaves and a prostrate habit is known as 'Doone Valley'. It makes a
beautiful ground cover, particularly in winter when it turns strong shades of
yellow, red, and green. Caraway thyme (Thymus herbabarona) is a low-growing
plant with dark green leaves sporting the fragrance of its namesake herbs.
Others thymes sport aromas of lavender, orange, oregano, and rose geranium!
Growing Thyme
It’s best to purchase plants rather than start thyme from seed, since it
germinates slowly and unevenly. You can also start plants from cuttings if you
have a friend willing to share. Thyme thrives in full sun and light well-drained
soil. Space plants 9 inches apart.
Where winters are very cold, mulch the plants after the ground freezes with a
light mulch such as pine needles. Trim the plants a bit in the spring and summer
to maintain a neat growth habit and prevent the development of too much woody
growth.
Harvest and Storage
You can harvest leaves and sprigs all summer. To dry thyme for storage, harvest
sprigs in early fall, tie them together, and hang them upside down in a shady,
warm, well-ventilated area to dry. Store leaves in a tightly lidded container.
You can also remove leaves from the stem, dry them on a tray, or freeze them.
Growing Thyme in Hydroponics
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