Time to Grow Thyme
Thyme is commonly found in the kitchen herb cabinet...
Like several other aromatic kitchen herbs, thyme was used as a meat preservative in ancient times. It was sprinkled on sacrificial animals to make them more acceptable to the gods. Thyme was introduced into cooing as an offshoot of its meat-preserving action.
Charlemagne ordered thyme grown in all his imperial gardens.
Thyme is an aromatic, perennial, many-branched, ground cover shrub that reaches about 12 inches. It has small, opposite, virtually stalk less leaves and lilac or pink flowers that bloom in midsummer.
This hardy herb can be propagated from seeds, cuttings, and root divisions. Seeds require a temperature around 70F to germinate and often do best when started indoors. For cuttings, snip 3-inch pieces from stems with new growth and place them in wet sand. Roots should appear in about two weeks. The best time for root division is in spring. Uproot a plant carefully preserving as much of its roots oil as possible. Divide it in half or thirds and replant the divisions 12 inches apart in moist soil.
Once established, thyme requires little care. It prefers well-drained soil on the dry side. Clumps tend to become woody after a few years. To prevent this, roots should be divided periodically. Wetting thyme leaves during watering reduces their fragrance. Thyme survives frost, but in areas with cold winters, use mulch. Thyme may be killed if winter temperatures drop below 10F.
Harvest the leaves and flower top just before the flowers bloom. Dry and store them in airtight containers to preserve the herb's oil.