Great fresh or dried, Thyme is an indispensable kitchen herb. The whole plant of Common Thyme is used to flavor a wide variety of dishes. It can also be used as an aromatic, ornamental landscape herb. It is drought tolerant and attractive to bees, butterflies, and birds.
Cultivating: Best sown indoors 8-10 weeks before the last frost. Plant in either shallow rows of 4-6 seeds per inch or scattered on the surface of the soil. Transplant to individual containers when the seedlings have four leaves. Move seedlings outside when they have grown 2"-3" high and the chance of frost has passed. Sow outdoors 3-4 weeks before the last frost. Harvesting: Harvest just before the flowers start to open. Cut the plants 1.5-2" from the ground. do not cut the second growth. Lay the plants on a fine screen or cheesecloth (a sheet will work as well) in the warm shade. Leaves can also be frozen in ice cube trays win olive oil or water after the removal of the leaves from the stems. Uses: Thyme can be added to herb butters and vinegar or to infuse honey. It goes well in soups, gravies, sauces, dressing, and sausages. Seed Saving: Harvest individual thyme herb seed heads as they mature and begin to dry. Spread them out to dry out of direct sunlight, then thresh them to remove the seed. Store the Thymus vulgaris seed in a cool, dry place. Notes:
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CategoriesFDL Seed Library
The FDL Seed Library is a collection of open-pollinated and heirloom seeds that you can borrow to plant and grow at home. By saving seeds as a community we help create local seed stocks that are better acclimated to our climate and which support an abundant and genetically diverse landscape.
We ask that seeds are “returned” by harvesting seeds from a plant or two that you grow. Donated seeds will help to add diversity to our collection. Archives
March 2022
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