Thyme (Thymus) is easy to grow in full sun and well-drained soil. Prune away winter-killed stems in spring and then feed plants lightly with a balanced fertilizer. After bloom fades, shear back spent flowers, cutting 1–2″ into the leaves to keep plants compact and to encourage new growth. In the West, prune plants at any time to keep them dense. In the South, plants may “mug off” in summer heat and humidity—cut back and once weather cools you will see a flush of re-growth.
French Thyme (Thymus vulgaris) forms a pretty, low-growing, 12″ shrub whose cascading stems of tiny gray-green leaves are a focus in any herb garden and indispensable in the kitchen. Strongly aromatic evergreen French Thyme adds something special to soups, stews, and casseroles, and its piquant flavor with a faint clove aftertaste blends particularly well with Lemon and Basil. It is essential in French bouquets garnis and pate, and popular in Greek, Cajun, and Creole dishes.