Thyme flourishes in medium to dry, well-drained soil with full sun. Thymus vulgaris is a culinary favorite for seasoning dishes and brings a spicy note to herbal tea blends. Leaves can be harvested at any time during the growing season, but they are considered most aromatic right before the plant goes to flower.
Part of the Lamiaceae family, thyme is a perennial, shrub-like herb characterized by woody stems covered in gray-green oblong leaves. It produces whorls of tiny flowers in late spring to early summer that are attractive to pollinators.
Thyme can be grown from seed or by plant division. Seeds can take up to twelve weeks to germinate and should be started indoors during late winter. Scatter seeds in prepared indoor planters, thoroughly water, and place in a warm, sunny area to encourage germination. Once seedlings are about four inches tall, they can be moved outside in the spring.