THYME (Thymus vulgaris), also known as German or Winter Thyme, is one of the most versatile culinary herbs in your kitchen garden. It can be used for any meat, vegetable, or cheese, but is most popular in stews and certain mediterranean dishes. This German strain is hardier than the English (T. serphyllum). A woody perennial that grows 16-24" tall with a sprawling habit. Perenniel in zones 5-8, but we refresh each year as the plant has a tendency to get spindly and tired. Bees LOVE this plant, so grow it for their sake and to attract these wonderful pollinators to your garden. Perennial. 50 seeds.
MEDICINAL USES: Folk lore said that thyme provided a home for garden fairies, so it was always included in cottage gardens for this reason. Used for centuries as a powerful expectorant. Brew the pounded leaves and serve as a tea or gargle for sore throats.
GROWING TIPS: The Greek word "thymus" means "courage" and you will need it starting this fine perennial from seed. Having said that, I find seed-grown at home does better than buying starts from the hardware store. They always seem to go bust on me. Start indoors 6-8 weeks before planting out. Sow seeds on surface of soil and cover with plastic wrap. Germination in 10-20 days. Pinch out when you have two sets of leaves to small individual pots and when they get large and nicely bushy, harden off for transplant to your garden. Prefers full sun, light well-drained soil. Keep it pinched back so it does not become spindly and also to use in your kitchen!