Thyme: Guide to Growing and Enjoying This Versatile Herb
Hello urban gardeners! Today, we’re exploring the wonderful world of thyme. This fragrant herb is a must-have for any garden and is perfect for beginners. We’ll cover everything from the different varieties to planting and care tips and how to use thyme in your favorite recipes. Let’s go!
Why Grow Thyme?
Thyme is a hardy, perennial herb that’s incredibly versatile in the kitchen. It’s easy to grow, requires minimal maintenance, and adds a delightful flavor to a variety of dishes. Plus, it’s great for attracting beneficial insects to your garden!
Varieties of Thyme
As with most plants, there are plenty of varieties to choose from. Here are some of the most popular:
English Thyme: The classic culinary variety with a strong, earthy flavor.
Lemon Thyme: It has a citrusy aroma and taste, perfect for fish and chicken dishes.
Creeping Thyme: Low-growing and great for ground cover, with a milder flavor.
French Thyme: Similar to English thyme but with a slightly sweeter flavor.
Caraway Thyme: Features a caraway-like flavor, great for breads and savory dishes.
Tips for Beginners
Start Small: If you’re new to gardening, start with a few plants in pots or a small garden bed.
Sunny Spot: Thyme loves the sun, so choose a sunny spot with well-drained soil. But, like with anything, too much sun can harm your plants, especially young plants. As a rule, you should avoid planting thyme and any other herb during the hottest and coldest times of the year.
Go Easy on the Water: Thyme is drought-tolerant and prefers to be on the drier side.
Smell and Taste: There are plenty of varieties to choose from. Try making your choice based on smell as well as flavor.
Planting Thyme
What You’ll Need:
Thyme seeds, young plants, or cuttings
Pots or a garden bed with good drainage
Well-draining soil for in-ground planting or a good quality container potting mix
Watering can or hose
When to Plant:
Disclaimer: I have never started thyme from seed because growing from seed is the most unreliable. If you are determined to go this route, remember to have patience and grace with yourself and share your experience. We would love the hear how it goes!
Seeds: Start seeds indoors 6-10 weeks before the last frost date or sow directly in the garden in late spring.
Transplants & Cuttings: Plant young thyme plants outdoors after the danger of frost has passed, typically in late spring.
Directions:
Prepare the Soil: Thyme thrives in well-drained soil. If planting in pots, use a good quality potting mix. We like Mel's Mix, which is equal parts high-quality compost, vermiculite, and coco core. You can also opt for potting soil like Happy Frog or a local favorite.
Sow the Seeds:
Indoors: Start seeds in small pots, covering them lightly with soil. Keep the soil moist until germination, which usually takes 1-2 weeks. Don’t think you have to purchase pots to start your seeds. Reuse containers you already have, like egg cartons, fruit containers, or even toilet paper rolls.
Outdoors: Scatter the seeds thinly and cover them lightly with soil. The seeds should be 1/4” below the soil. Water gently.
Note: Seed packets are a great resource to help you start and grow thyme, so take advantage.
Transplanting: Once the seedlings have grown a few inches tall, harden them off by gradually exposing them to outdoor conditions for about a week. Then, transplant them to their final location, spacing them about 12”-24” (30.48-61cm) apart, depending on the variety.
Cuttings: These are small pieces cut from the main plant used to make a new plant. To begin, cut a 3”-4” (7.6-10 cm) piece, apply rooting hormone to the cut end, and place it in sterile sand or vermiculite. In about 6 weeks, the cutting will form roots. Let the roots continue to grow so that a nice ball is formed, then plant it in its final location.
Caring for Your Thyme
Watering: Water thyme sparingly. Allow the soil to dry out between waterings.
Feeding: Thyme doesn’t require much fertilization. A light application of organic, high-quality compost in the spring should suffice.
Pruning: Regularly trim thyme to encourage bushy growth and prevent it from becoming woody. When the plant gets woody, the leaves will start to lose their flavor.
Mulching: Mulch around the plants to retain moisture and suppress weeds. This will mean you can water even less, especially if you use straw ass your mulch!
Tip: It’s always good to know a little about the climate your plant comes from because it will give you insight into how to care for it. Thyme comes from the Mediterranean, where the weather is warm but rainy in the winter but hot and dry in summer and into fall. The soil leans to the poorer side when it comes to nutrients because of its well-draining nature.
Using Thyme in Recipes
Thyme’s earthy, slightly minty flavor makes it a staple in many kitchens. Here are a few ways to use it:
Soups and Stews: Add whole sprigs to your soups and stews for a depth of flavor.
Roasted Meats and Vegetables: Sprinkle fresh thyme over meats and veggies before roasting.
Herb Butters and Oils: Mix chopped thyme into softened butter or olive oil for a flavorful spread or drizzle.
Marinades: Use thyme in marinades for poultry, fish, and even tofu.
Herbal Teas: Steep fresh thyme in hot water with a bit of honey for a soothing tea.
Lemon Thyme Chicken with Garlic and Rosemary
Prep Time: 10 minutes
Cook Time: 30 minutes
Marinade Time:12 hours
Total Time:12 hours 40 minutes
Ingredients
4-5 pieces chicken thighs, (You can use skin-on, bone-in, or skinless. Thighs and drumsticks are recommended)
⅓ cup (80 mL) lemon juice, freshly squeezed
2 Tablespoons (30 mL) lemon zest
¼ cup (60 mL) olive oil, (optional)
4 cloves garlic, minced
2 Tablespoons (30 mL) fresh chopped thyme (or 2 teaspoons (10 mL) dried)
1 Tablespoon fresh chopped rosemary (or 1 teaspoon (5 mL) dried)
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) black pepper
2-3 Tablespoons (30-45 mL) butter, melted
Slices lemon/Lime for garnish
Instructions
Place the lemon juice, lemon zest, olive oil, garlic, thyme, rosemary, salt, and pepper in a small bowl. Whisk to combine.
With the tip of a sharp knife, make a shallow cut into each piece of chicken 2 to 3 times, about ½ an inch long. This helps the marinade really get in and penetrate.
Place each piece of meat and the marinade in a gallon-size resealable bag or container. Rotate the bag so all the pieces are coated with the marinade. Seal the bag, place it in a dish, and then refrigerate for 12 hours up to overnight.
After it has marinated, preheat oven to 375°F (191°C). Remove the chicken from the marinade and place in a single layer in a large baking dish.
Bake for 30 minutes, or until the chicken has reached an internal temperature of 165°F (74°C).
When done, remove the baking dish from the oven and discard the additional liquid.
NOTE: There will be a lot of liquid left in the dish from cooking the chicken. This is the marinade seeping out of the slits while it cooks. Feel free to discard the extra juices after cooked.
Melt the butter and baste it on top of each piece. Allow to rest for about 5 minutes before serving.
Notes
You can cook the chicken with the skin on or off.
Don't skip the marinade process! Cut the slits into each piece of meat and let the marinade penetrate. The secret to this recipe is making the small slices into the chicken so the marinade can seep in. I let these marinate overnight so it is full of flavor.
There will be a lot of liquid left in your dish from cooking the chicken. This is the marinade seeping out of the slits while it cooks. Feel free to discard the extra juices or add only a bed of rice or mashed potatoes if you are serving those with the meat. You can also turn this into a pasta dish by topping cooked noodles with the chicken, the leftover juices, and some fresh Parmesan.
You can use any type of chicken with this recipe. I have better results with dark meat because breasts are dryer. I like to use boneless skinless thighs, but I've also used bone in thighs and drumsticks for this recipe. When it comes to bone in thighs, the meat is even more juicy.
If you don't have fresh herbs, you can use ground herbs. Most of the time I push for fresh ingredients, but this recipe works well with both fresh herbs or with ground herbs. You can taste the difference in each version, but both are fantastic!
I love to top this dish with with a lemon or lime slice! I love all the citrus!
Nutrition
Calories: 375kcal | Carbohydrates: 4g | Protein: 23g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 153mg | Sodium: 741mg | Potassium: 338mg | Fiber: 1g | Vitamin A: 465IU | Vitamin C: 16.6mg | Calcium: 41mg | Iron: 1.8mg
In Closing
Growing thyme is a great way to add beauty to your garden and flavor to your plate! It’s unfussy nature makes it a wonderful herb for beginners and an easy staple for seasoned gardeners.
With Love & Gratitude,
Janet & Jennifer
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