Handle leaves gently because they bruise easily. When leaves begin to yellow, harvest the whole top, cutting back to about three inches above the ground. Fruit is four tiny seedlike nutlets. Thyme is one of the fines herbes and tastes delicately green with a faint clove aftertaste. Leaves and sprigs are used in salads as garnishes and clam chowder, stuffing, pates, sausages, stews, soups, gravies, stocks, bread, herbed butters and mayonnaise, flavored vinegars, pickles and mustard.
Flowers are edible.
Thyme thrives in full or partial sun in light, dry, well-drained soil with a pH of 6.3. Mist daily until seeds germinate. Water at the base of the plants when the mix is dry to the touch. Two weeks after germination, feed plants fish emulsion. Once plants are four inches tall, move them to a sheltered sunny outdoor spot.