Background

Thyme’s origins are likely in ancient Mediterranean areas. The Romans used it in beekeeping. Considered an emblem of bravery, the Greeks also associated it with style and elegance. In Egypt, it was used for embalming because of its powerful antiseptic properties. Later, when Black Death arrived in the Middle Ages, it was used to treat skin lesions caused by the disease.  It was also used in cough syrup to treat whooping cough. With powerful disinfectant properties, it was also used to treat skin conditions and ringworm. 

Uses

Make a tea from the dried leaves to boost your mood, support your immune system, combat your sore throat or even prevent bronchitis. It may even help lower blood pressure. Fresh or dried thyme can be added to soups or any savory dish, even bread. 

Planting and Care

In the spring, plant thyme well after the threat of frost. They thrive in sunny spots with well-draining soil, as it doesn’t do well sitting in soggy soil. Space each plant 1-2 feet apart. Water only occasionally and be sure that the soil is completely dry between waterings. Fertilize each spring with balanced fertilizer diluted to half-strength.

Harvest and Storage

Thyme can be harvested at any time and the taste is not effected when in bloom. It does have the strongest flavor just before flowering. Harvest by snipping the stems and using fresh or drying them by hanging them upside down. Don’t harvest more than a third of the plant at once. Take the leaves off of the woody stem when using or after drying. You can store fresh time in the refrigerator for 1-2 weeks or dried in an airtight container for up to a year!