Thyme is slow to grow from seed and is best propagated from root divisions or cuttings.

Seeds need to be started in a warm frost-free place. A greenhouse is ideal. Keep under cover until about 10 cm (4 in) high, then harden off by putting outside during the day and inside at night for about a week. Transplant the young plants into their final positions, in well-drained soil in full sunlight. Harvest sparingly in the first year.

Root divisions, from 3 or 4 year old plants, can be taken in late Spring and then planted into a sunny spot.

Water sparingly once established and avoid feeding. The plants will have most flavour in Summer months.

Thyme dies down in the winter, if frosty, but a good layer of mulch round the plant will protect the roots and provide enough food to keep it growing.

Culinary hints - cooking and eating Thyme

Common, lemon, orange and caraway thyme are used in cooking.
Thyme is mainly used with meat and fish but also tastes good with vegetables such as mushrooms, beans and carrots.

The flavour can be very intense so thyme is best used sparingly.