Thyme brings a steady, lemony woodiness to the kitchen: bright enough for fresh spring cooking, deep enough to carry a long braise. This classic culinary herb forms tidy, aromatic sprigs that are easy to harvest a little at a time,...
Culinary herb · chef staple · 50+ seeds
Thyme brings a steady, lemony woodiness to the kitchen: bright enough for fresh spring cooking, deep enough to carry a long braise. This classic culinary herb forms tidy, aromatic sprigs that are easy to harvest a little at a time, exactly when a dish needs them.
The culinary edge
Use fresh leaves with roasted tomatoes, mushrooms, white beans, potatoes, chicken, fish, and lemon. Strip the leaves into compound butter, fold them through a pan sauce, or tie whole sprigs into a bouquet garni for stocks, stews, and braises. Dried thyme keeps its savoury backbone, making it one of the most useful herbs to have on hand year-round.
Growing notes
Give thyme full sun and sharply drained soil. It prefers a lighter hand with water once established and rewards regular tip harvests with bushier growth. Cut sprigs just before flowering for the most concentrated aroma, then use the tender leaves fresh or dry the surplus for the pantry.
Packet: 50+ seeds.
Cook your harvest
Use your harvest in these recipes. Check the variety notes and substitutions in each recipe.
Follow the growing notes in the description and on your seed packet. Sowing time, temperature and harvest stage depend on the variety.
See the description for this variety’s kitchen uses and the harvest stage that suits your recipe.
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