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Read MoreHarvest Guide
Thyme
Harvesting Thyme
When It’s Ready
- You may harvest pieces from thyme plants throughout the summer and fall, but don’t cut them back severely in fall.
- For fresh use, harvest midmorning, after the dew has dried. Do not wash.
How To
- Cut with scissors or pruners as needed, or cut back to 2” above ground level.
- Cut no more than one-third of a plant at a time to allow continued regrowth.
- Clipping a main stem will induce branching at that point, resulting in a bushier plant.
- Removing an entire branch will reduce bushiness and encourage more upright growth.
About Mediterranean Herbs
Mediterranean herbs are plants that grow 0.5-3 ft tall. They require partial to full sun to thrive, but not trellising or pruning.
Flowering/Fruiting Tendencies
Mediterranean herbs are easy, multi-harvest plants for fresh use, drying, teas, and medicines. Most are typically easy to establish and just need seasonal clean-ups.
Design Notes
Space herbs about 18″ apart. Most are Mediterranean herbs don’t do well in super cold or moist soil. Will overwinter better in warm conditions.
Care Notes
Kitchen herbs benefit from compost. Mulching can be kept to a minimum as many kitchen herbs won’t benefit from the extra moisture retention. Kitchen herbs can typically be thinned/harvested in the summer and fall to keep them from growing wild. Many will get unwieldy and less productive after a few years and may need to be replaced.
Newly planted perennials require some additional care to help establish and support the plants as they grow. Water newly planted perennials deeply at the root 2-3 times a week during the first growing season. Apply compost and wood chip mulch in the late winter/early spring.
Storing Thyme
Fresh Storage: Wrap in damp paper towel and place in a plastic bag in the crisper drawer of the refrigerator for storage up to three weeks.
Long-Term Storage: “Woody” perennial herbs like thyme can be dried at home to enjoy all year long! First, trim stems from the main plant. Tie 3-5 stems together into a bundle, then hang them to dry in a cool, dark, and well-ventilated place for 2-3 weeks.
Once the herbs are dry and brittle, you can store and enjoy them long-term.
Cooking With Thyme
- Thyme Roasted Vegetables: Toss chopped vegetables such as potatoes, carrots, and zucchini with olive oil, minced garlic, salt, pepper, and fresh thyme leaves. Roast in the oven until the vegetables are tender and infused with the aromatic flavors of thyme.
- Lemon Thyme Chicken: Rub chicken pieces with a mixture of minced thyme leaves, lemon zest, garlic, olive oil, salt, and pepper. Roast or grill the chicken until it’s cooked through and enjoy the vibrant and citrusy flavors of thyme.
- Thyme Butter: Mix softened butter with minced thyme leaves, salt, and pepper. This herb-infused butter can be used to add a burst of flavor to grilled steaks, roasted vegetables, or spread on warm bread.
- Thyme Infused Oil: Place fresh thyme sprigs in a bottle of olive oil and let it infuse for a few days. The resulting thyme-infused oil can be drizzled over salads, grilled vegetables, or used as a marinade for meats.
- Herbed Quinoa with Thyme: Cook quinoa according to package instructions and stir in freshly chopped thyme leaves, lemon juice, diced tomatoes, and a sprinkle of salt and pepper. This light and flavorful quinoa dish is a perfect side or light meal.
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