Thyme is an easy-to-grow, drought-tolerant herb are used to flavor food, as an antiseptic, and in essential oils. The leaves of this warm, pungent spice that can be used fresh or dried in many dishes, marinades, and sauces, this herb is a low, spreading, woody perennial.
Plant in shallow saucers for winter microgreens and harvest by snipping off tender young shoots with scissors. The young shoots have a more subtle flavor than the mature leaves.
Net Wt. per Packet: 500 mg
Approximate Seed Count: 3500-4000/gm
Plant: Sprinkle the seed onto the surface of sandy well-drained soil as soon as it can be worked in the spring, in a site with full sun. Press the seed down to make good soil contact and keep moist until germaination and the seedlings become established.
Care: Allow a few months of growth before cutting. Avoid overwatering. Plants may need to be pruned back heavily in mild climates.
Harvest: Begin picking the leaves and sprigs as soon as the plants begin vigorous growth. The cuttings can be hung upside down to dry. Once dried, the leaves can be stripped off of the stems for storage.
Health: Fresh Thyme is a good source of Vitamin B6, folate, phosphorus, potassium and zinc as well as dietary fiber.