Thyme Seeds
Culinary herb · chef staple · 50+ seeds · Thyme brings a steady, lemony woodiness to the kitchen: bright enough for fresh spring cooking, deep enough to carry a long braise. This classic culinary herb forms tidy, aromatic sprigs that are...
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Culinary herb · chef staple · 50+ seeds
Thyme brings a steady, lemony woodiness to the kitchen: bright enough for fresh spring cooking, deep enough to carry a long braise. This classic culinary herb forms tidy, aromatic sprigs that are easy to harvest a little at a time, exactly when a dish needs them.
The culinary edge
Use fresh leaves with roasted tomatoes, mushrooms, white beans, potatoes, chicken, fish, and lemon. Strip the leaves into compound butter, fold them through a pan sauce, or tie whole sprigs into a bouquet garni for stocks, stews, and braises. Dried thyme keeps its savoury backbone, making it one of the most useful herbs to have on hand year-round.
Growing notes
Give thyme full sun and sharply drained soil. It prefers a lighter hand with water once established and rewards regular tip harvests with bushier growth. Cut sprigs just before flowering for the most concentrated aroma, then use the tender leaves fresh or dry the surplus for the pantry.
Packet: 50+ seeds.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.
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