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Common (English) Thyme Herb Plant

Thymus vulgaris 

Common Thyme is used to flavor a wide range of foods, including poultry, stuffing, fish, eggs, meats, sauces, soups, vegetables, cheeses, and pastas. The leaves of English thyme are larger and rounder than those of the French variety.  

Common Name: English/Common/Garden Thyme

Type: Perennial

Family: Lamiaceae

USDA Zones: 5–9

Exposure: Full sun in sandy loamy soil

Bloom Time: Spring                    

Flowers: White

Fertilizer: Feed each spring with a diluted all-purpose fertilizer.      

Mature size: 6-8" tall with similar spread

Resists: Deer 

Cannot ship to: AA,AE,AP,AS,CN,FM,GU,HI,MH,MP,PR,PW,VI


Planting: Plant after danger of frost has passed.  You can plant this in spring or fall. Select an area with sandy loam, which has good drainage where it will get at least 6 hours of direct sun. Space approx. 10” apart. This plant should be planted at the same depth it was growing in the container.

Watering: Give about an inch of water per week. Allow the soil to dry out between watering's. Overwatering can cause root rot and other problems.

To harvest and store: Harvest before the flowers appear for optimal flavor. Collect on a dry day, in the morning after the dew has dried, and hang in small bunches (to ensure proper drying) in a cool dry place out of direct sunlight for a week until thoroughly dry. Then remove the dried herbs from the stems, and store in an air tight container such as a glass jar, out of direct sunlight. Properly dried herbs should last between 1-3 years.

Plant Type
Sun Exposure
Full/Partial (3-6 hrs min of direct sun)
Best for
Drought Garden