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Lemon thyme looks just like regular thyme; that is until you crush a few of its leaves, breath in its sweet, lemony aroma and taste how terrific it goes with almost any dish. Grown for culinary and scented foliage purposes, this is a low growing evergreen shrub with small fragrant flowers ideal for ground cover or between pavers. It is cultivated not only as ornamental plants and culinary herbs but also for its medicinal qualities.
Harvesting is best done picking fresh leaves during early morning hours or just before flowering as the best taste is guaranteed then.
Sow in spring, surface sow or barely cover the seed. Germination can be erratic.
Division in spring or autumn. Larger divisions can be planted out direct into their permanent positions.
Cuttings of half-ripe wood, 5 - 8cm with a heel, July/August in a frame.
Repels harmful insects
Repels deer & mosquito.
Drought tolerant plant when established; suitable for xeriscaping.
Requires a light well-drained preferably calcareous soil in a sunny position.
Insects attract various birds.
Can be grown indoors in a pot/container given enough sunlight and well-drained soil.
Loam, Sand, Compost
Soil PH preference
Use of leaves and/or essential oils in antiseptics, asthma and respiratory aromatherapy, deodorants, and disinfectants.
Lemon thyme may be added to poultry, seafood, vegetable, marinades, stews, soups, sauces, teas & stuffing while fresh sprigs of this herb make a lovely garnish.