Herb – Thyme, Winter

Description

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Winter Thyme (A.K.A. German Winter Thyme, Garden Thyme)

50 Seeds per pack

Perennial Herb

Days to Maturity: 85–95 Days

Sun Requirements: Full sun; tolerates light shade

Botanical Name: (Thymus vulgaris)

Winter Thyme, a cherished variety of Thymus vulgaris, has long been loved for its robust flavor and resilience. Native to the Mediterranean, this hardy perennial has been used in European and American kitchens for generations.

A low-growing, woody plant, Winter Thyme forms dense, aromatic mounds reaching 10–15″ in height and up to 24″ wide. Its fine, dark green leaves release a sharp, earthy fragrance when handled, and in early summer, dainty pink to lavender blossoms appear, drawing bees and other pollinators.

Highly valued in the kitchen, Winter Thyme imparts bold, savory depth to roasted meats, stews, bean dishes, and braised vegetables. A key ingredient in bouquet garni, it blends well with rosemary, bay, and marjoram. The leaves dry well, retaining their pungency for months in the pantry.

Rich in vitamins A and C, Winter Thyme is not only a culinary favorite but also traditionally used in herbal teas to calm coughs and ease bronchial discomforts. Its essential oil, rich in thymol, is known for its antiseptic and antifungal properties.

Whether grown along garden borders or in kitchen pots, Winter Thyme offers vigorous growth, savoury flavor, and ornamental charm that earns it a place in any herb garden!

Medical Disclaimer:
Winter Thyme  may affect blood clotting and has mild estrogen-like properties. It should be used with caution by individuals with bleeding disorders, hormone-sensitive conditions, or those who are pregnant or breastfeeding. Thyme is best used in moderation, especially in concentrated forms. Always consult a qualified healthcare professional before using this herb for medicinal purposes. This information is for educational purposes only, and we do not assume responsibility for any adverse effects resulting from its use.

Planting Instructions for Thyme – Winter Seeds

When to Plant:
Start thyme seeds indoors 6–8 weeks before your last expected spring frost. In warmer climates, seeds may also be sown directly outdoors after all danger of frost has passed. Hardy in USDA zones 5–9, and will return reliably each spring.

How to Plant:
Sow thyme seeds 1/8″ (3 mm) deep in trays or containers filled with seed-starting mix. Because the seeds are tiny, cover only lightly or press gently into the surface. Keep soil evenly moist but not wet. Ideal soil temperature for germination is 65–70°F. Seeds typically germinate in 14–21 days. Once seedlings reach 2–4″ tall and have their first true leaves, begin the hardening off process by gradually introducing them to outdoor conditions over 7–10 days. After the danger of frost has passed, transplant outdoors, spacing 9–12″ apart.

Growing Notes:
Thyme thrives in full sun and dry, well-drained soil. Avoid overwatering—once established, let the top 3–4″ of soil dry between waterings. For best results, amend heavy or acidic soils with sand and lime to achieve a slightly alkaline pH around 7.0. Avoid rich or moist soils, which can lead to root rot. Plants grown in containers may need supplemental feeding every few weeks using diluted fish emulsion or seaweed extract. Repot container plants annually for healthy root development.

Pruning and Maintenance:
Cut back woody stems by one-third each spring to promote fresh, bushy growth. Remove spent flower heads during bloom to encourage leaf production. Replace plants every 4–5 years if growth becomes sparse or overly woody. In cold climates, protect overwintering plants with mulch or evergreen boughs.

Harvesting:
Begin harvesting once plants are well established, usually about 70–90 days after planting. Snip sprigs as needed, ideally in the morning after dew has dried. For peak flavor, harvest just before plants flower. Stop harvesting one month before your first fall frost to allow regrowth and hardening off for winter.

Storage and Preservation: Fresh thyme sprigs may be kept in a perforated plastic bag in the refrigerator for up to a week. For long-term storage, hang sprigs to dry in a well-ventilated, shaded area until the stems are crisp and dry, then strip the leaves by hand. For faster drying, use a food dehydrator set to 100°F for 1 to 2 hours. Leaves may also be frozen whole or stored in ice cube trays with water or oil. You can also infuse thyme into vinegars or butters, or bundle sprigs with bay and parsley for soup stock (bouquet garni).

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