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Thyme

Thyme
Introduction
Mr. John Doe

Head Director

Description

Optimal Time/Temperature for Germination:
Thyme is easy to plant, simple to care for and can be harvested year-round. Thyme can be grown from seeds, plant divisions, or seedlings. However, growing thyme from seeds can be difficult because their germination is often sluggish, uneven, and grows very slowly as germination can take up to 28 days. Most gardeners suggest buying young thyme seedlings, which you can obtain at any nursery, or take cuttings from someone else’s thyme. Hardiness Zones are 5 to 9.
Optimal Soil Conditions:
Thyme thrives in full sun, so plant them in a very sunny area. Thyme likes dry, sandy soil with good drainage. Never plant this herb in soggy or heavy soil. This can result in root rot. If your soil does not appear to drain well, add some compost, sand, or organic material to help improve drainage. Maintain a soil pH between 6.5 and 7.0. Thyme likes somewhat alkaline conditions and its nutrient requirements are minimal. If you need to raise the pH of your soil, add lime to it. You can fertilize the young plants in spring with compost, diluted fish emulsion or some other organic matter, but otherwise you won’t need to do much else to the soil.
Seed Planting Depth, Spacing and Procedure:
Plant your thyme seedlings in spring about two to three weeks before the last frost. For best results, plant them in soil that is about 70°F (21°C). Space the seedlings 8 to 12 inches (20 to 30 centimeters) apart. Thyme can be planted as a ground cover, around paving stones, or near a wall, as long as the drainage is good. You can also plant it in containers.
Best Companion Plants and Plants that Hinder:
Best companion plants are shallots, potatoes, strawberries, blueberries, tomatoes, eggplant, salad burnet, cabbage, lavender, and roses. Whatever research you do, do not plant Chives, Basil, or Cilantro close to thyme for they are very harmful to thyme in different ways.

Growing Instructions

Crop Maintenance

If you want your plants to continue being bushy and producing tender stems, you will need to prune your thyme back to half its previous height every spring. Do this after the last frost. If you do this, the next spring it will flourish again. After three to four years of growth with the same plants, their stalks will become woody and the plant will produce fewer leaves. At this point you may want to start a new batch of seedlings, especially if you cultivate thyme for culinary purposes. Use an almanac to check when the last frost usually occurs. After this date, it may be safe to cut back the thyme.
Moisture Requirements & Solutions:
Thyme is a hardy, drought-resistant herb. You need to water the plants on a regular schedule, but not often. Give the plants a good watering when you see the soil around them has gone completely dry. Soak the ground thoroughly and wait until the soil dries completely before watering your plants again.
Weeding Needs & Solutions:
Weeds will compete for the soil’s nutrients and slow the development of young thyme plants. Control the weeds around seedlings either through weeding or mulching.
Feeding Needs/Optimal Natural Fertilizers:
Once your seedlings take off, the plants will need very little attention to thrive. Thyme doesn’t need a lot of nutrients to survive and too much fertilizer will cause it to lose its flavor and become gangly. Mulch your plants in autumn with organic matter like leaf mold, well-rotted animal manure or compost. This will deliver the minimal nutrients thyme requires all year long, as well as protect the plants from frost once winter arrives.
Pests, Diseases & Solutions:
Mulching with limestone gravel or builder’s sand can improve drainage around the plants and prevent root rot. You can try other mulches made of organic matter like leaf mold or straw, as well. Some potential pests are spider mites and whiteflies.
When to Harvest/Number of days to maturity:
If you grow your thyme for culinary purposes, harvest thyme just before the plant flowers for the best flavor. As for the flowers themselves, feel free to pinch them off if you like. This will stimulate the production of more leaves, however, the flavor of thyme won’t be negatively affected if you allow your plants to bloom. If you enjoy the way the flowers look, allow them to grow freely.
How to Harvest:
You can harvest thyme at any point in the year, although the flavor is usually the best in June or July. This is when the flavor is most concentrated. Cut off fresh green sprigs in the morning. Leave behind the woody parts of the stalk. Strip the tiny leaves off the stems before using them. When trimming off sprigs, always try to leave behind at least five inches of growth on the plant. This will help it continue to flourish. The more you trim and prune your thyme, the more it will grow. Regular trimming will also make your plants grow in a more rounded shape. Check an almanac or online to see when the first frost usually occurs in your area. Stop cutting thyme about two weeks before this date.
Optimal Storage temperature and conditions:
Rinse and dry the sprigs. Dry the harvested thyme sprigs somewhere warm and shady. You can hang your thyme to dry in any dark corner of your kitchen, living room, or dining room, as long as it has good air flow and a warm temperature. It usually takes 1 or 2 weeks for thyme to dry out completely. Place the bundle on a clean sheet pan or a piece of wax paper and open it up. An easy way to do this is to hold the stem in one hand and run your fingers down the stem with your other hand. Keeping it in an air-tight container and keeping it out of sunlight can keep it fresh and tasty for several years after drying. You can also dry them by laying them out on a tray and putting them in a food dehydrator. Once the pieces dry out completely, the leaves will easily fall off the stems.After you’ve removed the dried leaves, store them in an airtight container until you’re ready to use them. You can also store your dried thyme in the freezer or preserved in oil or vinegar. Either fresh or dried, thyme leaves are used for flavoring soups, gravies, stews, sauces, sausages, dressings and many other dishes. All parts of the thyme plant are fragrant because of the fairly high concentration of volatile oil.
Optimal Preserving Procedures:
Seed Saving:
While cutting the ripening tops is one way to obtain seeds, use of cloths, sheets, or paper bags may prove more productive. Around noon and again in late afternoon, gently shake the plants to encourage the ripe seeds to fall onto the sheets or into the bags. (keep in mind if the plants are wet or damp the tiny seeds may stick to the leaves and flower heads.)

Harvest and Storage

Notes

The most popular varieties of thyme are: Common Thyme, Golden King Thyme, Mother of Thyme, Lemon Thyme, Garden Thyme, and German Thyme.

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