Soil — How to Grow
Propagate from cuttings or division in spring; seed-grown plants are slower and less aromatic. Plant in full sun in gritty, free-draining soil. Trim lightly after flowering to maintain a compact shape and prevent the centre going woody. Replace plants every 3–4 years when they become woody and less productive. Excellent in containers, on dry walls, and in rock gardens. Very hardy once established.
Space plants 25cm apart
Watch Out For
Companion Planting
Grows well with
Strawberry
Cabbage
Brussels Sprouts
Tomato
Regional Growing Guides
Uk
Sow
Mar, Apr
Harvest
May, Jun, Jul, Aug, Sep
Smoke — In the Kitchen
Thyme is a versatile herb that brings a subtle earthiness and a hint of minty freshness to any BBQ dish. Its flavour profile is characterised by woody, slightly floral notes that complement smoky meats and vegetables beautifully. When cooked over fire, thyme releases its essential oils gradually, infusing marinades, rubs, and sauces with a deep, aromatic complexity without overpowering other flavours. It works exceptionally well with slow-cooked meats such as lamb, pork, and chicken, where its robust character can stand up to long cooking times and intense heat. In a BBQ context, thyme can be used fresh or dried. Fresh thyme sprigs can be tucked under the skin of poultry or wrapped around cuts of meat before grilling or roasting. Dried thyme is ideal for dry rubs and spice blends, offering a concentrated flavour punch. When using thyme over direct flames, it is best to add it towards the end of cooking or use it in marinades to avoid burning, which can impart bitterness. Thyme also pairs well with other classic BBQ herbs such as rosemary and sage, creating layered herbal notes. When buying thyme, look for vibrant green leaves with no signs of wilting or yellowing. Fresh thyme should have a strong, pleasant aroma. Store fresh thyme wrapped loosely in a damp paper towel inside a sealed container in the fridge to keep it fresh for up to two weeks. Dried thyme should be kept in an airtight container away from light and heat to preserve its flavour for several months. Growing your own thyme is straightforward and rewarding, making it a staple herb for any home BBQ enthusiast.
Prep
Strip leaves from woody stems or use small sprigs whole. Fresh thyme is ideal for finishing; dried is effective in marinades and rubs.
Cook
Add whole sprigs to marinades or tuck under meat during slow cooks. Throw a handful onto the coals for fragrant smoke — particularly good with chicken and lamb. Use stripped leaves in herb butters and finishing sauces.
