Thymus vulgaris. Hardy perennial.
An attractive hardy plant with tiny green leaves and woody stems. Masses of purple flowers in late spring. Makes a nice kitchen plant. Distinctive flavor for seasoning meats, poultry, vegetables, and vinegars. Try a few stems on your charcoal grill for mesquite-like flavoring.
Planting & Harvesting
Seed Depth: 1/8″ (3mm)
Plant Space: 18″ (46cm)
Row Space: 24″ (61cm)
Sprouts In: 8-20 days
Plant in midspring when soil has warmed in full sun and average, well-drained soil. Sow seeds thinly and lightly cover with fine soil. Thyme often grows best when started indoors, three to four weeks before last spring frost date. Transplant in clusters about 8″ apart.
Harvest individual leaves as needed for fresh use. To dry, cut back entire plant to just a few stems 4″ above the base and hang in shade to dry.