The Story
Thymus vulgaris
A kitchen garden essential, this hardy plant's leaves are prized for aroma and flavor. Indispensable herb for poultry, vegetables, meats. Try a few stems on your barbecue for added flavor. Grows year-round.
250 mg
| Light | Full sun |
| Harvest time | All season |
| Plant spacing | 10-12" |
| Planting depth | 1/8" |
| Days to germination | 14-21 |
| Plant height | 8-12" |
Gardener's Notes: Sow directly in well-drained, garden soil in late spring after night temperatures are above 50F (10C). Seeds can be started indoors 2-3 weeks before planting out, transplanting when 2 inches tall. Scatter tiny seeds thinly, cover with fine soil and keep evenly moist. Thin so clusters of 3-5 seedlings stand 8-10 inches apart and plants will fill out and mound. When plants are well-established, cut sprigs or leaves.
Description
Thymus vulgaris
A kitchen garden essential, this hardy plant's leaves are prized for aroma and flavor. Indispensable herb for poultry, vegetables, meats. Try a few stems on your barbecue for added flavor. Grows year-round.
250 mg
| Light | Full sun |
| Harvest time | All season |
| Plant spacing | 10-12" |
| Planting depth | 1/8" |
| Days to germination | 14-21 |
| Plant height | 8-12" |
Gardener's Notes: Sow directly in well-drained, garden soil in late spring after night temperatures are above 50F (10C). Seeds can be started indoors 2-3 weeks before planting out, transplanting when 2 inches tall. Scatter tiny seeds thinly, cover with fine soil and keep evenly moist. Thin so clusters of 3-5 seedlings stand 8-10 inches apart and plants will fill out and mound. When plants are well-established, cut sprigs or leaves.
