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Thyme (common)

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  • Common thyme, also known as garden thyme or English thyme, is a popular culinary herb that is widely used in Mediterranean and European cuisines. It is a perennial herb that is native to the Mediterranean region, but is now cultivated around the world.


    Common thyme grows to a height of 6 to 12 inches and spreads to about 12 to 18 inches wide. It has small, oval-shaped leaves that are gray-green in color and produce clusters of small pink or lavender flowers in the summer.


    The leaves of common thyme are highly aromatic and have a slightly minty, lemony flavor with hints of earthiness and pepper. They can be used fresh or dried and are commonly used to flavor soups, stews, meats, and vegetables.


    Days to Maturity: 90 Days

    • Choose a sunny location: Common thyme needs at least 6 hours of direct sunlight per day to grow and produce flavorful leaves. Choose a location in your garden or balcony that receives plenty of sunlight.

    • Prepare the soil: Common thyme prefers well-draining soil that is not too rich. Amend the soil with sand or grit to improve soil drainage and make sure it's not too fertile. A soil pH between 6.0 and 8.0 is ideal.

    • Plant the seeds or seedlings: Common thyme can be grown from seeds, cuttings, or purchased seedlings. Plant the seeds or seedlings in spring after the danger of frost has passed. Space the plants about 12 inches apart.

    • Water sparingly: Common thyme does not like wet feet and prefers to stay on the drier side. Water the plant deeply once or twice a week, depending on the soil moisture level and the climate. Water from the base of the plant and avoid getting water on the foliage.

    • Fertilize sparingly: Common thyme does not require a lot of fertilizer. A light application of compost or a balanced fertilizer once a year is sufficient.

    • Pinch back the stems: Pinch back the stems of the thyme plant regularly to encourage bushy growth and to prevent it from becoming too leggy. Pinch off the top two sets of leaves on each stem, leaving the rest to grow.

    • Harvest the leaves: Harvest the leaves frequently to promote continued growth and to prevent the plant from going to seed. Cut the leaves off just above a leaf node, leaving some of the stem intact.

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