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How to Grow Thyme

By Dr Dunner January 16, 2018

Herbs

Benefits of Thyme

Thyme is one of the most popular household spices found in kitchen cabinets everywhere. Just as popular now as it was centuries ago, this aromatic herb  was used for a variety of medicinal benefits. In fact, you have probably already used Thyme for medicinal purposes in your lifetime - found in popular name brand products like Listerine and Vick’s VapoRub. Thyme is most widely known and used for its most active ingredient — Thymol, containing anti-bacterial and anti-fungal properties. But beyond being an herb for health benefits, it’s a tasty one too.

How to Grow Thyme

Planting

  • Thyme seeds do not grow easily due to uneven germination. For better results, take some cuttings from a friend or local garden to start your own Thyme plant.
  • You can plant the seeds or cuttings indoors 6 to 10 weeks before the last spring frost for an earlier start, or you can plant them 2 to 3 weeks before the last spring frost in a well-drained soil about 9 inches apart.
  • For the best growth, the soil should be about 70ºF.

Care

  • Thyme does best in dry soil, so water sparingly and trim plants when they get leggy (more green than the stem can handle, causing it to wilt).
  • Prune the plants back in spring and summer to contain growth, and keep some cuttings to plant indoor too!
  • For cold winters, lightly add mulch around your Thyme after the ground freezes.

Harvest

  • Harvest the leaves and sprigs at anytime throughout the summer
  • To dry, hang sprigs in a dark, well-ventilated, warm area or placing them on a tray, then store in an airtight container

Roasted Carrots with Parsley and Thyme Recipe

Ingredients:

2 lbs. carrots, peeled quartered or cut into 2-inch lengths

3 tbsp. extra virgin olive oil

Salt

Pepper

1 tsp. fresh thyme leaves, chopped

½ tsp. oregano

3 tbsp. parsley leaves, finely chopped

Instructions:

Preheat oven to 400º and oil a sheet pan large enough to fit carrots in a single layer.

Place the carrots in a large bowl and toss with the olive oil, salt, pepper, thyme, and oregano.

Spread in an even layer on the oiled pan, cover with foil, and place in the oven for 30 minutes or until tender.

Add the parsley and serve!

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