Plants should be divided every two or three years to reinvigorate growth and flavor. Tarragon plants rarely produce viable seed. Harvesting can begin six to eight weeks after setting out. 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.