Thyme can tolerate indirect light; however, it ideally will need six to eight hours of daylight for the best results. It can either be placed in a southern or western facing window making it one of the perfect herbs to grow indoors.
Thyme is naturally drought-resistant, so it’s always best to underwater rather than overwater. When watering, it’s best to soak the soil thoroughly, let it completely dry out before watering again. Avoid letting it sit in water as this can cause root rot.
It’s a good idea to feed your plant every 2-4 weeks; avoid feeding in winter when growth is not as active. Use a weak liquid-based fertiliser, and you can also further dilute the strength to lower the strength.
During the daytime, you will want to ensure that the temperature is around 16 degrees (60F) or higher.
Your thyme will appreciate a well-mixed soil with sand, potting soil and peat moss; adding perlite to this mixture will also provide adequate nutrients and help with drainage.
You will want to ensure the soil is well-drained, and they prefer neutral to alkaline soil.
When cutting thyme, this should be completed during the late Summer to early autumn. However, if you notice your thyme has plenty of foliage before this, you can cut off the stems, rinse them, pick off each leaf, or push the leaves off by running your index finger and thumb down the stem.
If you plan to use it straight away, chop it up and add it to your dishes. Thyme leaves can also be dried; this method is done by spreading the leaves on a cooking sheet and placing them in a warm, dry area. It would be best if you aimed to leave this in the spot for roughly a day.
Equally, once you have picked off the leaves and washed them, please place them in a moist paper towel, place them inside an airtight bag to store in your fridge. Freshly cut thyme stored in the refrigerator should be wrapped up tightly; it should last for one to two weeks.
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