Successful cultivation of thyme

Thyme is an essential aromatic plant in the vegetable garden. This shrub has an incredible scent of the garrigue. It is a creeping plant bearing small pale pink or white flowers. Thyme is rich in essential oils and is said to have numerous medicinal properties .

Harvested as a wild plant for centuries in the Mediterranean basin, thyme was, over time, cultivated in gardens, gradually spreading to new territories northward. Widely used during Antiquity, the Egyptians and Etruscans used it to embalm their dead. The Greeks consumed it but also used it as a source of courage by burning it. The Romans used it as an aromatic plant for their liqueur and cheese but also burned it to purify their living spaces. This type of use continued throughout Europe throughout the Middle Ages.

The term "thyme" is the Frenchification of the word "thymus" which in Latin refers to several small aromatic plants from the Lamiaceae family. This term itself comes from the Greek "thumon" which means "offering (that one burns)" and "perfume", because of the pleasant smell of the plant (natural or if one burns it). Finally, this Greek term comes from the Egyptian "tham", name of a plant used to embalm bodies.

With its slightly spicy and strong taste, thyme is used in the preparation of culinary dishes in Provence.

Thyme leaves are rich in essential oils and are said to have antiseptic, spasmolytic, digestive, pulmonary, stimulant and antiviral properties.

Greek mythology tells us that thyme was born from the tears of the beautiful Helen of Troy. In the language of flowers, it symbolizes courage, creativity, lasting love, physical endurance, and dynamism.

Today there are nearly 300 varieties of thyme. In France the main ones are: Common , Officinal, Winter , Pennyroyal, Wild Thyme , Fine-leaved from Provence, Lemon, Orange and Variegated Lemon.

• Difficulty level : 1/3
• Density : 10 to 15 plants/m²
• Life cycle : Annual
• Method of reproduction : Sexual or vegetative by cutting (creation of a new individual from a fragment of the first), division of a clump (taking a peripheral part of the plant with its roots then replanting), or layering (creation of a new individual from the stems of the first).
• Type of pollination : Allogamous
• Weight per 1000 seeds : 0.2g

• Climate zone and hardiness : Thyme adapts to all types of French climates.
• Soil type : Light, stony and poor soil.
• pH : Neutral.
• Moisture : Well-drained, dry soil.
• Exposure : Sunny
• Temperature : Thyme appreciates heat and drought but is slightly sensitive to them in the first year of its production.
• Frost resistance : Thyme is very hardy and can withstand temperatures as low as -15°C. Its foliage is evergreen, meaning it will last all winter.

• Soil preparation : Dig and weed so that weeds do not compete with young seedlings. If the soil is not well-drained, add sand.
  
• Transplanting : 2 months after sowing in a pot, nursery or box and when the plants are well developed, transplant them into place 20 cm between each plant and 40 cm between the rows.
• Watering :
  • Frequency: Occasional watering.
  • Quantity: Moderate watering.
  • Period: At planting and in dry, warm weather the first year.
• Tools : Watering can, spade and hoe or hoe.
• Hoeing / weeding / ridging / mulching : Hoe regularly to aerate the soil. In the first year, in case of high heat, mulch to keep the soil cool.
• Winter protection : Thyme is very cold-resistant and therefore will not need winter protection.
• Harvesting period : Thyme leaves can be harvested throughout the year, but they are best harvested during flowering, from May to October.
• Part of the plant : The foliage or flowers of thyme are eaten.
• Stage : Start harvesting 1 year after sowing and 4 months after division by clump.

Thyme requires maintenance pruning to maintain its compact shape and encourage branching and the appearance of new leaves. Prune at the time of flowering to collect the branches for conservation. Cut back the vegetation a few centimeters below the start of the inflorescences. Reform a hedge or a rounded shape according to the desired shape.

• Instructions: Dry in bunches upside down in a warm, dry, and ventilated place. When the sprigs are completely dry, place the thyme in a jar or other glass container, tightly sealed to preserve all its aroma. It is also possible to freeze it in small bags or preserve it in oil.
• Shelf life: Dried, frozen, or oil-preserved thyme can be stored for several months, but will lose its flavor after a year of storage.

• Culinary : In Provence, thyme is essential in many culinary preparations. Alone or in a bouquet garni, fresh or dried, it is used in pot-au-feu, stew, cassoulet, civet, daube, meurette sauce, beef bourguignon, baked fish, etc. It can enhance, especially if fresh, scrambled eggs, salads, tomato coulis, or lentils. Lemon thyme does not tolerate cooking (its aroma is very volatile); it should be added at the last moment. Thyme is also used to prepare certain liqueurs and infusions. Long known for its medicinal properties, it can be consumed as a herbal tea. Its flowers can also be used to flavor preparations.
• Other : Thyme is an excellent honey plant. In addition, its essential oil is known to be antibacterial and odor-fighting. It can therefore be used to clean floors or polish surfaces such as countertops.

In cold and humid climates, it is advisable to renew thyme plants every 3 to 4 years otherwise the stem becomes too woody and the leaves lose their aroma.