Thyme

Latin name: Thymus vulgaris

🌱 Days to Sprout: 7-21 

😋 Ready for Full Dose of plant food with true leaves or roots .5-inch long

✂️ Thin to: 3 plants per yCube

🍅 Days to Maturity: 90-95

💡 Light Zone: Low

📏 Plant Size: <1 ft

💚 Care Level: Intermediate

Native to the Mediterranean, Thyme was first used by the ancient Greeks to scent baths and burn as incense with the belief that it gave one courage. This is where Thyme gets its name, from the Greek thuein, which means “burn” or “sacrifice”. In the Middle Ages, Thyme was also associated with courage and bravery, so people gave it to soldiers before battle.

Thymol is a compound produced in Thyme which has antibacterial, antifungal, and insecticidal properties. Thyme is packed with vitamins A, B, C, E, and K. It also offers a variety of minerals including potassium, iron, calcium, manganese, magnesium, and selenium. The leaves offer a fragrant aroma and flavor with earthy, sweet, and citrus notes.

Thyme is best used to season soups, meat, vegetables, and drinks. It pairs well with other Mediterranean herbs like Oregano and Rosemary. Thyme can also be steeped as an herbal tea by infusing it with boiling water for 10 minutes.

✂️ Pruning: Remove leaves with brown spots if they appear. Check the roots monthly and trim any that are brown or extending past the yPod. 

🔎 Plant Health: Spider mites are a common pest, but you can use our prevention and treatment tricks to keep pests at bay! 

🌿 Harvest: Harvesting frequently helps prolong the plant's life and encourages a more rounded growth habit. Once the stems reach 8-10 inches tall, snip the green stems off the top of the plant. Avoid trimming any woody sections and ensure at least 5 inches of the plant remain.

Recipe Source: Le Creme de la Crumb

• 6 boneless skinless chicken thighs or 4 boneless skinless chicken breasts

• 2 teaspoons Italian seasoning

• 2 teaspoons finely chopped fresh thyme

• 1 teaspoon garlic powder

• 1 teaspoon lemon pepper

• juice of 1 medium lemon (about 2 tablespoons)

• 1 cup heavy cream

• 1/2 cup low-sodium chicken broth

• 1/2 cup sliced mushrooms

• 1 teaspoon minced garlic

1. Whisk together Italian seasoning, chopped thyme, garlic powder, and lemon pepper. Season chicken with half of the mixture.

2. Cook chicken in a greased pan or skillet over medium heat for 5-7 minutes on each side until lightly browned and cooked through. Transfer chicken to a plate and cover to keep warm.

3. Add garlic and mushrooms to pan and stir over medium heat for 2-3 minutes until fragrant and mushrooms are tender.

4. Stir in chicken broth, lemon juice, and remaining seasoning mixture. Stir in cream until mixture begins to boil, cook another 2-3 minutes, stirring constantly.

5. Return chicken to pan and toss in the sauce to coat.

6. Garnish with lemon slices, fresh thyme, and cracked black pepper as desired. Serve hot.

Our Plant Health & Nutrition Team thoroughly tests each variety we offer to bring you the most flavorful and high-quality plants. We regularly rotate our plant portfolio, so please note, availability varies.