GROWING: Thyme grows best in hot, sunny locations with well-drained soil. You can plant thyme seeds, or cuttings/ divided root sections from other thyme plants. Planted in the spring, and cared for correctly, thyme will grow as a perennial and it will grow back year after year. Thyme is drought tolerant and can survive winter freezes. As it gets older, thyme can become woody. It should be cut back in the spring to encourage production of younger stems. Be careful not to overwater.
HARVESTING: Stems can be harvested throughout the season, but are best cut right before it flowers. Fresh thyme can be stored well in the refrigerator wrapped in a damp paper towel. To dry, hang the stems in small bunches in a dark, warm, well-ventilated area, then remove the leaves, and put them into a sealed glass container. Leaves will stay fresh for up to six months.
USE: Thyme is often used in soups, stews, and meat dishes. First grown in the Mediterranean regions, it goes well with mediterranean foods. Thyme has many medicinal uses. It continues thymol, which has antiseptic and anti fungal characteristics. Thyme contains antioxidants, it is rich in potassium, iron, calcium, manganese, magnesium, selenium, vitamin B6, vitamin A, vitamin K, vitamin E, vitamin C and folic acid. Gargling thyme water or drinking thyme tea may help to relieve coughs and sore throats.