You can also start your seeds indoors in pots or flats. Bush thymes frequently reseed themselves freely, so there will be constant regeneration. If plants donít survive a hard winter they can be regrown from cuttings. In colder regions it is advisable to provide some form of winter protection for the plants, cold frames or heavy ground cover.
Spider Mites are a pest particularly in dry weather. Root rot and fungus is a problem under wet conditions or poorly drained soilsHarvesting Thyme
You can harvest pieces from thyme plants all season long, but the flavor is best just before bud break and flowering. Snip off the top half of the plant and hang it upside down to dry out in a shaded well ventilated location. Drying trays or Dehydrators will also work. Plants should definitely be harvested before the first frost.
Harvest in the morning, after any dew has evaporated, or in the early evening under dry conditions is best. The flavor of Thyme, unlike some other herbs isnít degraded by allowing the plant to bloom.
Once the leaves are completely and absolutely dry, hand pick them from the stems and store in a jar or air tight storage bag until ready to use. It can also be frozen or refrigerated, or preserved in oils and butter, mayonnaise, vinegar's and salad dressings. Thyme is best known as an ingredient in Italian dishes such as pasta and pizza sauces, but is also good with eggs, poultry, fish.
Common thyme is the variety most commonly used in cooking. Some thymes have aromas reminiscent of orange, balsam, lime, nutmeg or even Oregano. Golden lemon thyme has yellow rimmed leaves and a strong citrus aroma. Common Thyme, Elfin Thyme, Silver Needle Thyme, Lemon Frost Thyme, Lavender Thyme, Lime Thyme - there are dozens of varieties with subtle differences to suit many tastes. For More information on varieties of Thyme See any of the following links:
Mountain Valley Growers Culinary Thyme