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.
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, anti-fungal and insecticidal properties. Thyme is packed with a variety of vitamins and minerals including vitamin A, B, C, E and K. Minerals in notable quantity include potassium, iron, calcium, manganese, magnesium and selenium.
Thyme has an earthy flavor and is best used to season soups, steams, meat and vegetables. It pairs well with other Mediterranean herbs like oregano. Thyme can be steeped as a herbal tea by infusing with boiling water for 10 minutes.
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