Classic strongly-flavoured herb
A wonderful unique flavour, ideal with meat, fish and eggs.
Herbs are so easy – you don’t even need a garden! Just a few in pots on the patio or windowsill will add that little extra to a dish.
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February, March, April, May
March, April, May, June, July, August, September, October, November
Sow indoors February-May. A warm kitchen windowsill is all you need for starting these seeds. Sow thinly, 0.5cm (¼") deep, in small pots of compost. Water well and place in a warm position. A temperature of 15-20°C (60-68°F) is ideal. Keep moist. Seedlings usually appear in 14-28 days. Transplant seedlings individually to 8cm (3") pots, when large enough to handle. Grow on in cooler, but not cold conditions. Gradually accustom plants to outside conditions (avoid frosts), before planting out, 25cm (10") apart, May-July, into warm, well-drained soil. Give cloche protection in autumn to allow picking into winter. Harvest: March-November. Pick the fresh leaves and tender shoots as required. Thyme can also be dried and stores well. Cut off the flowering shoots to retain the best flavour.
A main ingredient of 'Bouquet Garni.' To continue picking year round, one or two plants can be transferred to the windowsill.
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