Thyme is an easy and practical herb to grow. Highly aromatic, it enhances meat dishes, eggs, cheeses, soups, and sauces, and it is a primary component of both Bouquet Garni and Herbes de Provence. Use it to elevate the flavor of good ole’ beef stew, too. This tiny-leaved thyme is among the most aromatic, more so than larger-leafed varieties. You may also hear it called winter thyme, because it is one of the most cold hardy of all the different thymes. The leaves are evergreen to semi-evergreen, depending on the how far North it is growing. In the warm, humid climates of zones 9 and 10 it may suffer in the summer; in zone 10 it is best to lower your expectations and just consider it a cool season annual. Sold in single containers.
Thyme is well suited for containers because of its size and the fact that it demands perfect drainage. Give it excellent drainage in a pot and good air circulation. Because it is low-growing and has thin stems and a wiry habit, don’t crowd it because vigorous neighboring plants might choke it out. Upright-growing rosemary is a good companion.
Type: Perennial in zones 5 to 9
Planting time: Spring, fall
Features: Tiny, strongly aromatic and flavorful evergreen leaves
Light: Full sun to part shade
Soil: Well drained, on the dry side
Plant spacing: 12 to 15 inches apart
Plant size: 12 to 15 inches tall
Garden use: Herb garden, flower border, containers
Culinary use: In Bouquet Garni; aromatic dishes