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Thyme

Thymus vulgaris

A small, woody perennial herb with tiny, fragrant leaves. It wants full sun and dry roots, and is easy in most of the country; in Florida, humid summers cause rot, so grow it in pots with sandy mix or treat it as a cool-season crop.

Growing facts

Scientific name
Thymus vulgaris
Origin
Western Mediterranean
Plant size
6–12 in mounds; creeping types 2–4 in
Growth rate
Slow to medium
Sun
Full sun
Soil
Sandy or gravelly, very well-drained soil; dies in soggy ground
Soil pH
6.0–8.0
Pollination
Not needed for leaves; bees love the flowers
Cold hardiness
Cold-hardy to about -20°F; suffers more from wet and humid heat than cold
USDA zones
5–9 (cool-season in 10–11)
Harvest
Light picking about 2 months after planting
When to plant (zones 9–11)
Oct–Mar
When to plant (zones 5–8)
Apr–Jun
Water
About every 7 days once established, without rain; more in heat, in pots and while young
Feeding
About every 60 days
Taste
Earthy, warm and slightly minty
Nutrition
Used in small amounts, so mostly flavor

Is thyme safe to eat? Edible and toxic parts

What you can eat

  • Leaves, fresh or dried
  • Flowers

Toxic parts and cautions

  • Good to know: Culinary amounts are safe. Thyme oil is strong and can irritate skin and mucous membranes; don't take it internally.

Pets: The leaves are generally considered safe for dogs and cats in small amounts. Thyme oil is not safe for cats.

How to eat and enjoy thyme

  • Roast chicken, stews and soups
  • Za'atar blends (with oregano relatives)
  • Jamaican jerk seasoning
  • Herbes de Provence and bouquet garni

When it's ripe

Snip stem tips any time once established, ideally just before it flowers for the strongest flavor. Trim after flowering to keep it from getting woody.

Storing it

Wrap sprigs in a damp towel in the fridge for 1–2 weeks. Dries very well.

Thyme varieties (5)

  • Creeping · also Creeping thyme, Mother of thyme

    A low, mat-forming thyme for paths and between pavers.

    Thymus serpyllum; edible but milder.

  • English · also English thyme, Common thyme

    The standard culinary thyme with broad, gray-green leaves.

  • French · also French thyme

    A narrow-leafed thyme with a sweeter, more delicate flavor.

    Less cold-hardy than English.

  • German Winter · also Winter thyme

    A very cold-hardy culinary thyme.

    Good for colder zones.

  • Lemon · also Lemon thyme

    A thyme with a bright lemon scent, often with gold-edged leaves.

    Thymus × citriodorus.

Pests and diseases to watch for

  • Scale insects

    Small bumps, waxy or shell-like, on stems and leaf veins; sticky honeydew and black sooty mold below.

    What to do: Scrub small colonies off with a soft brush.

  • Mealybugs

    White cottony clusters in leaf joints, under leaves and on fruit stems; honeydew and sooty mold.

    What to do: Blast off with a strong spray of water.

  • Aphids

    Clusters of tiny soft insects on new shoots; leaves curl and get sticky.

    What to do: Spray off with water.

  • Sooty mold

    Black, papery film on leaves and fruit that wipes off; it grows on honeydew.

    What to do: Control the insects making honeydew; the mold then weathers away.

  • Spider mites

    Fine pale speckling on leaves, dusty undersides and fine webbing; leaves bronze and drop.

    What to do: Hose the undersides of leaves.

Growing thymes? Let Gardyn keep track.

Gardyn tells you when your thyme needs water based on your local weather, reminds you to feed and prune in season, and keeps every harvest and photo.

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General guidance, not medical or veterinary advice. Poison Control (US): 1-800-222-1222. ASPCA Animal Poison Control: (888) 426-4435.