HERB-THYME-SUMMER (FRENCH)

How to Grow Thyme-Summer

1. Thyme prefers full sun to grow well, so choose a very sunny area that gets at least 6 hours of direct sunlight every day.
2. Prepare soil that drains well (slightly sandy soil) and is rich in organic matter. Mix in compost or other organic matter to improve the soil’s structure and fertility. But you can grow Thyme in poor soil where little else will grow.
3. Sow the seeds directly in the soil or in pots, in early spring or autumn. Cover the seeds lightly with soil, and water well, regularly to keep the soil moist, but not waterlogged. 
4. It’s best to water thyme at the base of the plant, rather than from above, to avoid wetting the leaves. 
5. Fertilise with a light application of compost or an all-purpose fertilizer every few months to keep the plant healthy and encourage growth.
6. Prune regularly to help keep the plant bushy and full of flavorful leaves.
7. Cut back the tips of the stems to encourage branching, and remove any yellow or brown leaves. 
8. Harvesting Thyme can be done once the plant is established and has reached a good size. Simply snip the leaves as needed, and use them fresh or dried in your cooking.

Additional growing tips for Thyme-Summer

Thyme thrives in heat, and a few simple summer adjustments will maximise flavour and plant health.

• Harvest: Before flowering for the strongest flavour concentration.
• Soil maintenance: Allow soil to dry slightly between watering during hot weather – thyme prefers lean, dry conditions once established.
• High-nitrogen fertilisers: Avoid in summer, as excessive feeding reduces essential oil strength.
• Trim: Lightly after flowering encourages fresh leafy growth.
• Protect: In extreme heat (above 35°C), provide light afternoon protection to prevent stress.
• Air Flow: Good airflow prevents heat-related fungal issues in humid climates.
• Gravel or Sand: Gravel or coarse sand around the base reflects warmth and improves drainage.

Heritage of Thyme

Thyme is an aromatic herb native to the Mediterranean, long valued for its resilience and savoury flavour. It was used by the ancient Egyptians in embalming rituals and by the Greeks as incense, where it symbolised courage and strength. The Romans later spread thyme throughout Europe, appreciating its adaptability and culinary value. Beyond its role in the kitchen, thyme has traditionally been used for its antiseptic properties and as a natural digestive aid, securing its place in gardens for centuries.

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