Thyme seeds


Thyme is a popular culinary herb that belongs to the mint family. It is known for its pleasant aroma and earthy, slightly minty flavor. The small, grey-green leaves of the thyme plant are often used as a seasoning for soups, stews, sauces, meats, and vegetables. Thyme is also used in various Mediterranean cuisines and is a key ingredient in many spice blends, such as herbes de Provence.

Apart from its culinary uses, thyme has also been used for medicinal purposes for centuries. It contains a variety of compounds that have antimicrobial and anti-inflammatory properties, making it useful in treating respiratory infections, coughs, and sore throats. Thyme is also high in antioxidants and has been studied for its potential benefits in improving cognitive function and reducing the risk of certain chronic diseases.

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Thyme is a hardy herb that is easy to grow, making it a popular choice for home gardeners. It prefers well-draining soil and a sunny location, and can be propagated from seeds, cuttings, or by dividing an established plant.

Sow indoors February-May. A warm kitchen windowsill is all you need for starting these seeds. Sow thinly, 0.5cm (¼”) deep, in small pots of compost. Water well and place in a warm position. A temperature of 15-20°C (60-68°F) is ideal. Keep moist. Seedlings usually appear in 14-28 days. Transplant seedlings individually to 8cm (3″) pots, when large enough to handle. Grow on in cooler, but not cold conditions. Gradually accustom plants to outside conditions (avoid frosts), before planting out, 25cm (10″) apart, May-July, into warm, well-drained soil. Give cloche protection in autumn to allow picking into winter. Harvest: March-November. Pick the fresh leaves and tender shoots as required. Thyme can also be dried and stores well. Cut off the flowering shoots to retain the best flavour.

Approx 1000 seeds


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Sacred Seeds
Sacred Seeds