Description
Thymus vulgaris
Culinary herb that is a low growing evergreen. Very popular herb used to make poultry seasoning and in meat dishes. Great addition to herb blends. Drought tolerant, and does not like cold wet soil. It will kill the plant. Thyme takes a while to be a strong seedling, trimming when leggy helps to create a strong seedling to transplant. Germination can take up to 30 days. Prune regularly for optimum growth.
If growing thyme in containers, repot the thyme every season, as its roots may begin to grow out the bottom of the container.
Thyme doesn’t require much care other than general pruning. Each spring, cut thyme plants back to half of its growth, as this encourages the plant to retain tender stems and a bushy appearance. Start over with each plant after four years of growth, as it will begin to become woodier during that time. Thyme can withstand winter and come back in the spring, but in colder climates add pine boughs or a heavy layer of mulch over the thyme to protect it from the cold.
Can be used fresh or dried. Thyme is also a medicinal herb high in vitamin A. Anti inflammatory, antimicrobial, immune builder and many more benefits.
Average 75-100 seeds per pack
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