Garden Thyme

Alecia
Nov 24
5 min read

Meet Garden Thyme

Common garden thyme (Thymus vulgaris) is a low growing, woody-stemmed perennial that has small, aromatic leaves and a slightly minty flavor with subtle lemon and floral notes. It adds warm earthiness to stocks, soups, slow-cooked meat, and vegetable dishes, and is perfect for both fresh and dried uses. Thyme is hardy and easy to grow on a sunny porch, patio container, or directly in the garden.

Common Uses & Benefits

Beyond being a worldwide culinary treasure, thymes essential oils and compounds give it a wide range of traditional and practical uses.

• Thyme is widely used in remedies for its antiseptic and antimicrobial properties, supporting natural treatments for coughs, respiratory issues, and mouthwashes.¹

• Plant thyme near cabbage and other brassicas, and strawberries; it deters cabbage worm, whiteflies, and cabbage maggots. Thyme grows well with other herbs including chives, lavender, marjoram, oregano, parsley, rosemary, sage, and savory.²

• Its low-growing, spreading habit makes it an excellent choice for edging garden beds or as a durable, fragrant groundcover that helps suppress weeds.

How to Grow Thyme: A Step-by-Step Guide

Follow these pointers for a flavorful harvest:

• When to plant: Start seeds indoors 8 weeks before the last frost date. Thyme will germinate in 1–2 weeks at about 70˚F. Move outdoors once danger of frost has passed.

• Sun and Soil: Thyme thrives in full sun. Plant it in a location that receives 6-8 hours of sun a day. Soil should be well draining, not heavy or water-logged.³

• Depth and Spacing: Space plants 12–18" apart for good air circulation and to allow for thymes natural spreading habit.

• Watering: Thyme is drought-tolerant once established. Water sparingly when the top inch of soil is dry. Thyme grown in a container will need more frequent watering.

• Pruning: Once established, trim regularly to maintain compact growth and prevent woodiness. When the plant becomes woody or straggly looking (usually around 3 years), take cuttings or root low stems to grow replacement plants.⁴

Thyme & Sustainability

Thyme offers several sustainable benefits when grown and used mindfully.

• When allowed to flower, thyme attracts beneficial pollinators such as bees and beneficial insects, supporting garden biodiversity and nearby crops.

• In many climates, thyme remains semi-evergreen (though it may die back in colder climates), allowing for small, fresh harvests even in the winter months.

• Letting thyme go to seed can contribute to a self-sustaining, regenerative gardening cycle.

Harvesting & Drying Leaves

Harvest mid-morning after dew dries for peak oils and just before full bloom for best aromatic quality. Snip stems about 1–2" above the woody base, leave at least 1/3 of the plant intact for continued growth. Choose new, tender stems for the best flavor.

Wash gently in cool water to remove dirt, insects, and other debris. Air dry on a kitchen towel. Once fully dry, bundle stems into small bunches, hang upside down in a warm, dark, well-ventilated space until leaves become crumbly, then strip stems and save leaves in an airtight jar away from light and heat.

Thyme can also be dried in a dehydrator at 90˚F or in an oven if it has dehydrator capabilities and can be set to 90–95˚F.

Flavor Profile

Known for its distinctive, slightly minty and earthy flavor that adds depth and complexity to dishes.⁵

Pairings

Thyme pairs well with garlic, lemon, olive oil, meats, vegetables, beans, tomatoes, and cheeses. It is often used as a mixture with other herbs such as in ‘Herbs de Provence’ and ‘Bouquet Garni’.⁶

Culinary Uses

Use thyme in stocks and broths, with mushrooms and grilled chicken, especially alongside lemon.⁷ It can also be used in butter, infused syrups for cocktails, herb salts, and savory baked goods.

Spice Blend: Za’atar

This variation on the traditional Middle Eastern Spice blend brings together toasted seeds and aromatic spices that are tangy, nutty, warm, and earthy. It elevates everything from eggs, roasted vegetables, meats, warm breads, and hummus. Inspired by the abundance of thyme in our garden and our love of Middle Eastern cuisine, we created this version of Za’atar to celebrate both heritage and harvest.

Ingredients

2 tbsp sesame seeds

1 tbsp dried ground thyme

1 tbsp whole cumin seeds

1 tbsp whole coriander seeds

1 tbsp dried ground sumac

1/4 tsp crushed red pepper flakes

Instructions

Toast whole cumin and coriander in a small frying pan over medium-high heat, stirring continuously until golden and fragrant, then grind. Toast the sesame seeds separately and leave whole. Combine all the spices in a mixing bowl and stir until evenly blended. Transfer to an airtight container and store away from heat and direct sunlight.

When ready to use, gently crush the herbs between your fingers to release their essential oils, unlocking a burst of aroma and flavor often hidden in dried form. For the best taste, enjoy within six months.

Recipe: Za’atar Chicken

Za’atar Chicken is a dish that proves a spice blend can transform everyday ingredients into something memorable. The citrusy brightness of sumac, the warmth of sesame, and the herbal depth of thyme wrap around tender chicken and garden vegetables, creating a one-pan meal that feels both rustic and refined. It’s a recipe that invites improvisation—garlic, feta, or extra lemon can all join the party—while keeping the focus on Za’atars timeless versatility.

Ingredients

1 chicken breast, butterflied (or substitute thighs, drumsticks, or another cut you prefer)

1 cup garbanzo beans

2 medium carrots, cut into chunky pieces

3/4 cup small potatoes

8 cherry tomatoes

2 tbsp olive oil

1 tbsp Za’atar, divided

Salt and pepper to taste

3 lemon slices

Instructions

Preheat oven to 375˚F.

Butterfly the chicken and pound lightly to even thickness. Season with half the Za’atar, salt, and pepper.

In an oven-safe dish, layer garbanzo beans, lemon slices, and chicken. Scatter carrots, potatoes, and tomatoes around the chicken.

Drizzle with olive oil and sprinkle with the remaining Za’atar. Optional: add garlic cloves or crumbled feta for extra depth.

Cover with foil and bake for 30 minutes, or until the chicken is cooked through and vegetables are tender.

Serve warm with pita bread or flatbread for dipping.

Serves 2.

Recipe: Gardeners’ Nicoise-Inspired Salad

This salad is a great choice for gardeners with an abundance of produce in their garden. Although straying from the classic “recipe” for Nicoise Salad, it’s an opportunity to use garden fresh lettuce, tomatoes, cucumbers, beans, peas, radishes, or whatever the days harvest brings—all in one delicious meal. Plus it uses both fresh and dried thyme. It’s a recipe that honors tradition while making space for creativity, seasonality, and the joy of eating what you’ve grown.

Ingredients

1/2 lb. fresh fingerling potatoes

1/2 tsp Kosher salt

1 tbsp dry white wine

6 oz French filet (haricots verts) or green beans, trimmed and blanched

2 heirloom tomatoes, deseeded and cut into 1" pieces (or 12 cherry tomatoes, halved

16 romaine leaves, washed, dried, and separated

2 eggs, hardboiled, peeled, and quartered

1 tbsp fresh thyme, chopped (or substitute basil or tarragon)

1/8 cup white wine vinegar

1 tbsp shallot, minced

1 tbsp Dijon mustard