Thyme Seeds 12g

Common thyme (Thymus vulgaris) is a low, woody-stemmed evergreen perennial with tiny grey-green leaves and a warm, earthy, slightly peppery aroma. It is one of the most useful kitchen herbs, lending depth to roasts, soups, marinades and herbal teas, while its delicate tubular flowers in white, pink or lavender make it equally at home edging a path or filling a rockery. Hardy and fragrant, it suits Egyptian gardens beautifully.

Planting

Start seeds indoors in flats about 8-10 weeks before the last frost. The seeds are very tiny and need light to sprout, so scatter them thinly on moist seed compost and leave them uncovered or barely dusted with mix (0.5 cm or less). Keep the medium at 18-21 C; germination is slow, usually 14-21 days. Choose full sun with 6+ hours of direct light and a light, well-drained soil at pH 6.0-8.0. In Egypt, sow from late September to November, or indoors in January-February for a February-April transplant. Space plants 15-30 cm apart, with rows 30-45 cm apart.

Fertilizing

Thyme is a light feeder that actually tastes better in lean soil. A modest compost amendment at planting is usually all it needs. If you feed at all, use only a small, diluted dose such as fish emulsion in early summer. Avoid rich or high-nitrogen feeds, which dull the leaf flavour and reduce essential-oil content.

Care

Keep the soil moist until seedlings establish, then water sparingly, letting it dry between waterings, as wet soil causes root rot. Transplant into individual pots at about 4 true leaves, harden off, and pinch tips for bushier plants. Watch for aphids and spider mites; ensure good drainage and air circulation to prevent fungal disease. Harvest just before flowering, cutting back to 10-12 cm. Divide or replace plants after 3-4 years.