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Grow time: 3 weeks


Thyme is an intensely aromatic herb that gives dishes an earthy, woodsy character. It often has lemony and minty notes. It holds most of its flavor when dried, so any excess bounty can be dried and used later.


Thyme pairs well with other Mediterranean herbs like oregano and marjoram, and is used in many cuisines. It is often paired with meats, tomatoes, and beans. The tiny leaves can be stripped from the stem, or entire sprigs can be added to a dish and the woody stem removed after cooking. Add thyme early in cooking, so its oils have time to co-mingle with the dish. Thyme's essential oil, thymol, is a natural antiseptic and is a component in some natural mouthwashes. An extraction of thyme can be made by mixing olive oil and thyme in a saucepan, bringing slowly to 180F and then cooling and straining. 


Thyme is a good source of Vitamin B6, Folate, Phosphorus, Potassium and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Riboflavin, Calcium, Iron, Magnesium, Copper and Manganese.

As always, no GMOs , no pesticides , no herbicides

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