Thyme plant

Thyme comes in over fifty varieties with different fragrances and flavors. Fresh or English thyme is used most often in cooking.

How to Grow and Care for Thyme

Marie Iannotti is a life-long gardener and a veteran Master Gardener with nearly three decades of experience. She’s also an author of three gardening books, a plant photographer, public speaker, and a former Cornell Cooperative Extension Horticulture Educator. Marie’s garden writing has been featured in newspapers and magazines nationwide and she has been interviewed for Martha Stewart Radio, National Public Radio, and numerous articles.

Julie Thompson-Adolf is a Master Gardener and author with over 30 years of experience in year-round organic gardening; seed starting, growing heirlooms, and sustainable farming.

Thyme (Thymus vulgaris) is a low-growing, woody perennial that performs especially well in somewhat dry, sunny conditions. A beloved Mediterranean herb, it holds its taste in cooking and blends well with other flavors of its native region, such as garlic, olive oil, and tomatoes.

The tiny pink, lavender, or white tubular flowers of thyme plants appear in the spring and summer months and are well-liked by bees and other pollinators. Its tiny gray-green leaves remain evergreen, and most thyme varieties can even be harvested in winter in the zones where it is a perennial.

Thyme can be planted at almost any time. It will mature enough to allow for harvest within a few months, then will reliably return year after year in USDA zones 5 through 9 where it is hardy. Providing a thick layer of mulch in colder regions helps protect thyme during the winter.

Light

Thanks to their Mediterranean origins, thyme plants thrive best in full sunlight, in a spot where they can receive between six and eight hours of light daily. Plant them in a sunny, exposed spot in your garden, or in decorative planters that can be moved around throughout the day to chase the light. If you’re growing a thyme plant indoors, place it on a sunny windowsill or, even better, in a room that catches a lot of rays throughout the day, such as a sunroom.

Soil

The worse your soil is, the better your thyme plant may grow. The easy-going herb prefers sandy or loamy soil instead of moist soil, and can even thrive in rocky gravel. If you’re planting your thyme in containers, opting for a clay or terracotta pot can be helpful—the absorbent material will wick away additional moisture from the soil and help create the right environment for your thyme. No matter what, make sure your soil is well-draining, as thyme is temperamental about wet feet.

Water

To properly nurture your thyme plant, water established plants only occasionally—every other week or even once a month should suffice, depending on your outdoor climate. You should wait until the soil is completely dry, then water to saturation, then allow it to dry out again. Thyme is also drought-resistant, so don’t fret if you go an extra few days without giving it water. However, pamper young plants a bit more, checking water more frequently until roots are well established.

Temperature and Humidity

Thyme plants have no special needs when it comes to temperature and humidity and can thrive through most months of the year until there is frost, at which point they will go dormant for the winter. That being said, their largest period of growth is undoubtedly throughout the summer months—this is also when you’ll notice their flowers in bloom, which will attract bees and various other insects. Thyme needs good air circulation—especially in warm, humid climates—to avoid fungal diseases, so space plants out well to ensure good airflow.

Fertilizer

Treat thyme plants each spring with an all-purpose fertilizer diluted to half-strength. Keeping the fertilizer at half-strength will ensure the plant doesn’t produce too much foliage, which can dilute its fragrant oils and, thus, its flavor.

Types of Thyme

If you want something a little different from common thyme (T. vulgaris), here are a few varieties often planted:

• Golden lemon thyme(Thymus x citriodorus ‘Aureus’): This thyme has a true lemon scent in addition to the minty quality of thyme and boasts golden, variegated leaves.
• Woolly thyme (Thymus pseudolanuginosus): This variety grows as a soft, flat spreading carpet and cascades nicely in rock gardens. Because it has no scent, it’s not used for cooking and is instead relied on for landscape purposes, like growing in patio cracks.
• Caraway thyme (Thymus herba-barona): This varietal is low-growing, with pale pink flowers and the scent of caraway.
• Creeping thyme (Thymus praecox): True to its name, this variety grows as a low mat, only two to three inches tall, with pink, magenta, lavender, or white flowers. It’s often used as a ground cover.

Harvesting Thyme

Once established, thyme plants can be harvested at any time, as the flavor of the herb is retained even after flowering. That being said, the flavor will be strongest just before the plant flowers, so that is typically the best time to make your cuttings. To harvest, simply snip a few stems any time the inspiration to cook with the herb hits. Do not harvest more than one-third of the plant at one time; generally, you’ll get two to three crops out of a single plant per season.

Fresh thyme can be stored in the refrigerator for one two to weeks and should be removed from the woody stem before use. Alternatively, you can dry your thyme by hanging it upside down in a warm, dark place or dehydrating it slowly in an oven. The dried thyme can then be crushed before use and will last up to a year or more with proper storage.

Propagating Thyme

Thyme is rather difficult to grow from seeds, so the more common method is to take stem cuttings and root them. Propagating thyme via stem cuttings should be done in the late spring, using a “mother” plant that has established growth of at least a few seasons. Here is how to propagate thyme through stem cuttings:

1. Using sharp, clean pruners, clip a stem around 3 inches in length from a part of the plant that is well-established and not too woody. The stems should have plenty of new green growth, but the lower part of the stem can be more mature.
2. Remove all but two or three sets of leaves from the cutting (at the top). You can dip the cut end of the stem into a rooting hormone to help boost success if you prefer, but it’s not necessary.
3. Plant the cutting in a container filled with ordinary potting soil mixed with sand or perlite. The soil should be moist but not soaked.
4. Set the container in a location with bright indirect light and keep the soil moist until new growth begins.
5. After six weeks or so, the cutting will develop a root system sufficient enough to allow it to be transplanted into a larger container or into your garden.

Potting and Repotting Thyme

Like many culinary herbs, thyme is a great candidate for container gardening, thanks to its modest size, appealing flowers, and hearty nature. Because thyme has a relatively sprawling and sturdy root system, you should opt for a slightly larger pot for your thyme plant—at least one gallon or larger to start. Containers made from natural materials, like terracotta or clay, are preferred, as they’ll naturally wick away excess moisture from the plant’s soil, preventing your thyme from getting root rot or wet feet. You should also make sure your container has ample drainage holes at its base.

Fill your chosen container with a quality potting mixture that’s been amended with a bit of sand or perlite to help with drainage. Place your thyme in the container, ensuring that the root ball is located just at the soil line—bury it too deep, and your thyme could rot. Water the plant immediately after planting, then only as the top 2 to 3 inches of soil dries out. Locate the plant somewhere where it can get full sunlight for at least six to eight hours per day.

Common Problems With Thyme

Thyme is a very durable plant all things considered, so it’s not likely that you’ll run into too many issues when growing this culinary herb. That being said, here is how to combat a few common problems.

Leaves Turning Brown

If you notice your thyme plant has leaves that are browning, dropping, or wilted, root rot is likely to blame. Thyme plants are very sensitive to too much moisture and will react poorly if overwatered even for a few weeks. If you notice symptoms of overwatering or root rot with your thyme plant, dial back the frequency with which you water the plant. If that doesn’t work, you can uproot the plant from its container (or the ground), snip back any roots that look brown or rotten, then replant the thyme in fresh soil that has been amended with sand or perlite.

Leaves Turning Yellow

While yellowing leaves on your thyme can be yet another signal that it’s suffering from root rot, it can also be an indication that your plant is receiving too much nitrogen. Other signs of excess nitrogen include a leggy plant or a too-mild flavor. If you’ve ruled out signs of overwatering, it’s possible that your soil is actually too fertile for this adaptable plant. Test your soil to determine its concentration and replant it in a container with new soil if necessary.

Leaves That Are Drying Out

Thyme plants will only live for about five or six years, and one of the biggest indications that they’re reaching their expiration date is the presence of crispy, dried leaves. If you noticed a considerable amount of foliage drying up or falling from the plant, it’s time to take cuttings from the plant to propagate and work on expanding your collection before phasing your current plant out.

With proper care, thyme can live up to five or six years in the right environment. That being said, you will notice a decline in growth, fullness, and fragrance as the years progress, so it’s a good idea to consistently take cuttings from your plants in order to keep your thyme plant population robust.

Yes. Thyme—specifically creeping thyme—is often used as a popular ground cover in areas where it may be difficult to grow traditional grass. It will spread quickly, providing a soft-yet-durable mat that requires little upkeep (and even less water).

Thyme

Learn how to plant, grow, and harvest thyme in your herb garden.

Planting, Growing, and Harvesting Thyme

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Thyme is a wonderful herb with a pleasant, pungent, clover flavor. It smells like summer to us! There are both fragrant ornamental types as well as culinary thyme varieties, which add a savory note to summer soups, grilled meats, and vegetables. Here’s how to plant and grow thyme.

A low-growing hardy perennial, thyme is a fragrant herb with small, fragrant leaves and thin, woody stems. The culinary varieties are evergreen.

Thyme comes in over fifty varieties with different fragrances and flavors. Fresh or English thyme is used most often in cooking.

Originally from the Mediterranean area, this herb is drought-friendly, so it doesn’t have high watering needs. It is also pollinator-friendly! Let some thyme plants flower, since the herb attracts the bees.

While thyme is usually harvested in the summer months, we have harvested ours well into late fall!

Thyme can grow in the ground or in a container. Either is left outside in wintertime. New leaves will emerge within the early spring.

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• Thyme thrives in full sun and loves heat. If you are growing in a pot indoors, plant near a sunny window.
• Soil needs to drain well so there aren’t “wet feet.” In the garden, plant with other drought-tolerant perennials.
• In early spring, you may fertilize with organic matter, like compost, but not much soil amendment is necessary.
• It’s hard to grow thyme from seeds because of slow, uneven germination. It’s easier to buy the plants from a garden center or take some cuttings from a friend. Over time, you can propagate from your own cuttings.
• For a head start, plant the cuttings indoors 6 to 10 weeks before the last spring frost. (See your local frost dates.)
• Plant cuttings or young thyme plants any time after the ground temperature reaches 70°F. This is usually 2 to 3 weeks before the last spring frost in well-drained soil about 9 inches apart.
• Space young plants 12 to 24 inches apart, depending upon the specific variety.
• The plants should grow 6 to 12 inches in height.
• In the garden, plant thyme near cabbage or tomatoes.
• If you are growing thyme in containers, plant with rosemary, which also likes sunny conditions and has similar watering needs.

• Water deeply only when the soil is completely dry.
• Prune the plants back in the spring and summer to contain the growth.
• If you have cold winters, remember to lightly mulch around the plants after the ground freezes.
• Three to four-year-old plants need to be divided or replaced because older plants are woody and the leaves less flavorful.
• You can take some cuttings and plant them indoors in pots, too.

How to Take a Cutting:
Clip a three-inch cutting from the very tip of a stem, apply rooting hormone on the exposed portion of the stem, and plant it in either sterile sand or vermiculite. Roots will emerge within about six weeks. Transfer to a small pot, let the root ball form, and then transfer to a large pot or directly to your garden.

The three most common varieties of culinary thyme are:

• French or English thyme (most common)
• Lemon thyme, for a hint of lemon
• Caraway thyme, for a nice fragrance of caraway and thyme

• Harvest thyme just before the plant flowers by cutting off the top five to six inches of growth. Leave the tough, woody parts.
• It’s best to harvest thyme in the morning after the dew has dried. Clean leaves should not be washed, because it removes some of the essential oils.
• Two or more crops may be gathered during the season.
• Or, if you keep trimming your thyme plant, it will keep growing (and also keep a compact shape). But always leave at least five inches of growth so the plant will continue to thrive.
• Trim thyme whenever it gets leggy.
• Fresh thyme should be stored refrigerated and wrapped lightly in plastic; it should last one to two weeks.
• To dry thyme, hang the sprigs in a dark, well-ventilated, warm area. You can also just dry the leaves by placing them on a tray. Once dried, store them in an airtight container. Crush just before using. Under good conditions, herbs will retain maximum flavor for two years.
• Freezing is another method of storage.