Growing herbs often becomes a passion and Thyme is one of the easiest of all herbs to grow, whether grown from seed or from bundles of store bought plants – it should be planted in abundance for its uses are amazing.

Thymus vulgaris is the plant most used medicinally and also for use in the kitchen (generally known as common thyme). Sow seeds in trays in moist but not wet soil and cover very lightly, the seed is very fine and will rot if planted too deeply.

Seeds germinate in 3-4 weeks at 21ºC – so Spring is the optimum time for sowing. When they are about 2cm high and have been “hardened off” by exposing to ever increasing outside temperatures daily – returning them to shelter in the evening. When well hardened, plant them about 30cm apart or closer if you want a hedge. Thyme plants grow to about 30cm in height and make an easy care inexpensive hedge that the bees love.

Thyme enlivens the garden, purifying the air and enhancing the overall health of the garden and one can simply not have too much of it in the garden. Thyme enjoys an alkaline soil and a hot sunny position – it also does very well grown in pots which generate extra heat that thyme just loves. Wherever it grows, it is used in medicine, baths, tonics, general cleaning, and most of all in food. Thyme is added traditionally to soups, stews, casseroles, meat dishes, breads, potato and tomato dishes, apples and cheeses to list just a few.

Thyme tolerates even the heaviest of frost and responds well to trimming. Cut back about 1/3 of the bush each time. I find I can get about three cuts each year if I start in early Spring. Thyme prunings dry well and store well for later use – however the flavour of the fresh plant is always superior. Harvest thyme when in flower, cutting after the dew has dried and before the sun is at full strength, as this diminishes some of its flavour due to the evaporation of
essential oils.

Thyme infused in cider vinegar is wonderful in cooking and exceptionally useful when used in the bath. Take a wide mouthed jar and pack it with either fresh or dried thyme and cover completely with organic cider vinegar. Place in a warm position for at least three weeks, shaking daily, then strain and bottle appropriately. In the kitchen, this adds great flavour to any dish where thyme is suitable. In the bath, it enhances the immune system when used regularly, it helps heal skin conditions and is especially useful for tinea, ringworm, athletes foot or other fungal problems. It may also be used as a footbath for some of these conditions. Helpful for rheumatic pain also. A great cooking oil may be created by infusing thyme into olive oil in a double boiler and heating gently for five hours. (see past issues for this method or pop into our store).