Summer Thyme brings fragrant, savory flavor to the kitchen and delicate green foliage to sunny herb gardens, containers, and raised beds. Snip tender sprigs for roasted vegetables, soups, sauces, and herb butter, or dry the leaves for later cooking. Its small flowers also add garden charm and can attract pollinators. This packet contains 1,000 Non-GMO, heirloom seeds for planting.

Germination Rate: 96%. Test Date: 04/26. TLM.

Culinary Uses

• Roasted Dishes: Pair fresh thyme leaves with garlic and olive oil for chicken, potatoes, carrots, or squash.
• Soups and Stews: Simmer whole sprigs in broth, bean soups, and stews, then remove woody stems before serving.
• Sautéed Vegetables: Add leaves to mushrooms, onions, or tomatoes for a fragrant savory finish.
• Compound Butter: Blend finely chopped leaves with softened butter and lemon zest for cooked vegetables, fish, or warm bread.
• Culinary Infusions: Use fresh or dried sprigs in a fragrant herbal beverage without treating it as a medicine.
• Drying: Dry harvested stems in an airy location, then strip the leaves and store them in a labeled airtight jar.

Medicinal Uses

Thyme has a history of traditional use in aromatic herbal preparations and teas. Traditional references are educational only and do not establish medical benefits. This product is seed for planting and is not intended to diagnose, treat, cure, or prevent disease.

Growing Directions

• Sunlight: Choose full sun with at least 6–8 hours of direct light daily.
• Soil: Use loose, well-drained soil. Avoid persistently wet conditions around the roots.
• Sowing: Start indoors 6–8 weeks before the last frost or sow outdoors after frost danger has passed. Press the tiny seeds gently onto the surface, following packet directions, and avoid burying them deeply.
• Seedling Care: Keep the growing medium evenly moist during establishment without saturating it.
• Transplanting: Harden off indoor-grown seedlings gradually before planting outside.
• Spacing: Space plants approximately 12–18 inches apart, adjusting for growing conditions and allowing good airflow.
• Watering: Once plants establish, allow the soil surface to dry slightly between waterings. Check containers more often in hot weather.
• Feeding: Avoid excessive fertilizer. Apply light feeding only as needed, according to label directions.
• Harvesting: Snip tender tips regularly, leaving plenty of foliage for continued growth. Remove woody stems before using harvested leaves in food.
• Seasonal Care: Local winter conditions affect survival. Follow regional guidance rather than assuming the plants will overwinter.

Order Summer Thyme Seeds Today

Order yours today and grow fragrant Summer Thyme for fresh kitchen harvests and flavorful garden-to-table meals.

Important Disclaimer

• Planting Seeds: This packet is intended for growing plants, not direct consumption. Culinary uses refer to harvested herb leaves and sprigs.
• Traditional Use: Herbal references are educational, not medical advice. Consult a qualified healthcare professional before therapeutic use, especially if pregnant, nursing, taking medication, or managing a health condition.
• Variety Disclaimer: Germination, growth, flavor, flowering, harvest timing, and overwintering vary with conditions.
• Seed Storage: Keep unused seeds sealed in a cool, dry place away from sunlight, heat, and moisture.
• Planting Guidance: Follow local frost dates and consult regional growing recommendations.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Lemon-Thyme Sautéed Mushrooms

Freshly harvested Summer Thyme adds savory fragrance to golden mushrooms, with lemon zest for a bright finish. This recipe uses harvested herb leaves, not the planting seeds in the packet.

Yield: 4 side servings. Preparation: 10 minutes. Cooking: 12–15 minutes.

Ingredients

• 1 pound cultivated cremini or button mushrooms, cleaned, dried, and sliced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 garlic cloves, minced
• 2 teaspoons fresh Summer Thyme leaves, washed and stripped from stems
• 1 teaspoon finely grated lemon zest
• 1 teaspoon fresh lemon juice, or to taste
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper

Directions

1. Prepare the mushrooms and thyme. Wash the lemon before zesting.
2. Heat olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer, working in batches if necessary to avoid crowding.
3. Cook for 8–10 minutes, stirring occasionally, until released moisture evaporates and mushrooms begin to brown.
4. Reduce the heat to medium. Add butter, garlic, and thyme; cook for another 2–3 minutes, stirring so the garlic does not burn.
5. Remove from the heat. Stir in lemon zest, lemon juice, salt, and pepper. Taste and adjust seasoning.
6. Serve warm alongside chicken or fish, spoon over toast, or toss with cooked pasta.

Option: Replace butter with an additional tablespoon of olive oil for a dairy-free version.

Storage: Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat thoroughly before serving.