Thyme has a well established reputation for providing healing and protection; it also symbolizes courage, bravery, and strength.This indispensable kitchen herb is a very hardy perennial shrub that grows up to 15" tall. The whole plant (leaves, stems and flowering tops) of Common Thyme is used to flavor a wide variety of dishes. Aids sore throats and coughs. Can also be used as an aromatic, ornamental landscape herb. Drought tolerant,great fresh or dried.

Sowing:

Start thyme herb seeds indoors 5-6 weeks before the last frost.sowing them ¼ inch deep in a flat. Keep them out of direct sunlight, but make sure the soil temperature is at least 70 degrees F. or 20 degrees C. Germination may take up to 28 days. Well after the last frost, transplant the seedlings 9-12 inches apart in sandy soil and full sun.Longer to germinate in the cool soil of spring.Thyme also grows well as a container plant.

Growing:

Make sure the seedlings have adequate moisture, but as soon as they are established don't water them. Thyme thrives on neglect, preferring dry soil with no fertilization. If the soil becomes too wet, the plant may suffer from root rot or other fungal diseases.Control weeks to prevent them from competing with discourage weeds. After the second spring of the plants’ growth,prune the plants down to half their height to encourage tender stems and neat growth.

Harvesting:

Harvest fresh leaves as soon as they reach a desirable size,cutting them down to 1-2 inch above ground level. The best time to harvest is in the morning after the dew has dried.The leaves reach their peak in flavor right before the flowers open. After this point the flavor decreases, to dry the entire spring, bundle them and hang them upside down in a warm place out of direct sunlight. After they have dried, rub them lightly to separate the leaves from the stems. Store the leaves in an airtight container.