Thyme – German

Heirloom.
Perennial.
A native to southern Europe, Thyme is a low growing perennial herb that no culinary herb garden should be without. It is added to Creole, cajun and french cuisines. Use it in salads, stews, and various condiments, vegetables, meats, cheese, and rice dishes. Gardeners have appreciated Thyme for it’s beauty , aroma, and ability to attract bees. Commonly used in salads, vegetables, vinegars, beans, and vegetables. A fragrant, small hardy evergreen perennial shrub. It spreads well and is often used as a ground cover. Small lilac to pink flowers appear at the end of leaf stems in the summer. Thyme is a charming plant that will last for years once it is established. It is good for a border or rock garden. You can also plant them in containers and hanging baskets.
Sowing: Plant 1/4 of an inch deep. Plant 2-3 weeks before your average date of last frost. It likes sandy loam soil and full sun to partail shade. It likes well drained soil, preferably low in fertility. The first year, work a low -nitrogen (5-10-10) fertilizer into the soil before planting at the rate of about half pound per 100 square feet.
Can also be grown indoors.
Spacing: 12 inches Height: 12 inches Germination: 21-28 days
Days to maturity: 90-95 Soil: Well drained; moderate fertility, not too rich Moisture: Average Light: Full sun to part shade
Care information: Thyme seldom needs water and does best a little on the dry side. Does not need fertilized during the growing season. Thyme will survive temperatures below freezing. It tolerates cold better in well drained soil. No notable pest or disease problems. Start new plamts every three to four years, because thyme gets woody; reduce the clump greatly.
To harvest: Pick Thyme as needed. For drying, harvest when the plants begin to bloom. Cut off the tops of the branches with 4-5 inches of the flowering stems. Dry entire branches by hanging in a dry and dark place. Store in airtight containers in a dark place. Store fresh thyme leaves in a plastic bag in the refrigerator. Leaves can be finely chopped and mixed with a small amount of olive oil and then frozen
Thymus vulgaris
Perennial
Heirloom.