7-21 days



90-95 days



4-12 weeks

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Care & Harvest

✂️ Pruning: Remove leaves with brown spots if they appear. Check the roots monthly and trim any that are brown or extending past the yPod


🔎 Plant Health: Spider mites are a common pest, but you can use our prevention and treatment tricks to keep pests at bay! 


🌿 Harvest: Harvesting frequently helps prolong the plant’s life. Once the crop reaches 8-10 inches, snip the top of the plant, but only the green stem, not any woody sections. Ensure at least 5 inches of the plant remains. Harvest the plants just before they flower for the highest potency. Trimming your thyme often will encourage more fresh growth and more rounded shape.

Quick Facts

Native to the Mediterranean, it was used by the ancient Greeks in baths and burnt as incense as they believed it gave one courage. In the Middle Ages, Thyme was given to soldiers as it was associated to courage and bravery.

Thymol is a compound produced in Thyme which has antibacterial, antifungal, and insecticidal properties. Thyme is packed with vitamin A, B, C, E, and K. It also offers a variety of minerals including potassium, iron, calcium, manganese, magnesium, and selenium. 

Thyme has an earthy flavor and is best used to season soups, steams, meat, and vegetables. Thyme pairs well with other Mediterranean herbs like Oregano. Thyme can also be steeped as a herbal tea by infusing with boiling water for 10 minutes.

Harvest to Plate Recipe

How To Cook Thyme


  • 6 boneless skinless chicken thighs or 4 boneless skinless chicken breasts
  • 2 teaspoons Italian seasoning
  • 2 teaspoons finely chopped fresh thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon pepper
  • juice of 1 medium lemon (about 2 tablespoons)
  • 1 cup heavy cream
  • 1/2 cup low sodium chicken broth
  • 1/2 cup sliced mushrooms
  • 1 teaspoon minced garlic


  • Whisk together Italian seasoning, chopped thyme, garlic powder, and lemon pepper. Season chicken with half of the mixture. Cook chicken in a greased pan or skillet over medium heat 5-7 minutes on each side until lightly browned and cooked through. Transfer chicken to a plate and cover to keep warm.
  • Add garlic and mushrooms to pan and stir over medium heat 2-3 minutes until fragrant and mushrooms are tender. Stir in chicken broth, lemon juice, and remaining seasoning mixture. Stir in cream until mixture begins to boil, cook another 2-3 minutes, stirring constantly.
  • Return chicken to pan and toss in the sauce to coat. Garnish with lemon slices, fresh thyme, and cracked black pepper as desired. Serve hot.

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