Mountain Thyme Seeds

Mountain Thyme is a low, woody Mediterranean perennial prized for its small, narrow grey-green leaves and warm, peppery, herbal aroma. Reaching 15–30 cm tall, it forms a neat evergreen mound topped in season with tiny tubular white, pink or lavender flowers about 4–5 mm long. Its concentrated, savoury flavour makes it a kitchen staple for meats, roasted vegetables, soups and za'atar blends, while its tidy, drought-tolerant habit also suits rockeries and herb borders.

Planting

Start seeds indoors in flats about 8–10 weeks before the last spring frost. The seeds are very tiny and need light to germinate, so scatter them thinly on moist seed compost and leave uncovered or barely cover them (0.5 cm or less). Keep the medium at roughly 15–21 °C; germination is slow, usually 14–21 days. Transplant into individual pots at about 4 true leaves, harden off, then plant out 15–30 cm apart in rows 30–45 cm apart, in full sun with light, well-drained soil at pH 6.0–8.0.

Fertilizing

Thyme is a light feeder, so keep nutrients modest. A light compost amendment at planting is usually enough. If feeding, use only a moderate dose such as diluted fish emulsion in early summer, and avoid rich or high-nitrogen feeds — over-fertilizing weakens leaf flavour and essential-oil content.

Care

Keep the soil moist until seedlings establish, then water sparingly, letting it dry between waterings, as damp soils cause root rot. Provide good drainage and air circulation. Watch for aphids and spider mites; treat with insecticidal soap or neem oil. Harvest sprigs just before flowering, cutting back to within 10–12 cm of the ground. Harvest lightly in the first year and divide woody plants after 3–4 years.