This is one of my favorite herbs. It is wonderful to cook with and incredibly aromatic. Thyme is a very hardy plant that is easy to grow and winters over well in the colder climates. We live in the Northeast and have had great success with it. Tiny white flowers bloom in the late spring and summer.
Thyme does well in containers, in between stones on a pathway or creeping along the ground as cover for a small area. It requires full sun and good drainage. It responds well to a sandy soil. It may even help to actually mix sand with the soil. Be careful to not over water this plant. It is better to stay on the drier side because it is prone to root rot.
Trim back your thyme by about a third in the spring to encourage new growth. Do not cut into the woody stems at the base of the plant, always trim where there are green leaves. I gather my trimmings into bunches and tie them at one end with twine. I then hang them to dry. Once dry, I remove the leaves from the stems and store the leaves in a glass jar to use for cooking and aromatherapy.
Thyme retains its lovely fragrance as well as its taste when it’s dried. Thyme and Rosemary complement each other exceptionally well in the kitchen. I prefer to remove the leaves from the stem before using it to cook with. You can cook with fresh or dried leaves. In my opinion, it’s a must have for any herb garden.