Thyme is easy to start from seed if the Herb Gardener will follow a few important rules.

Thyme is an ancient herb plant native to Mediterranean area. The first documented use of thyme was by the ancient Egyptians. Thyme was originally used for cleansing and incense.

Thyme is typically a extremely fragrant and flavorful Hardy Perennial. Thyme is a small woodland plant with heart-shaped, pale green leaves in a clump at its base, topped by dainty spikes of feathery white, lavender or pink flowers. Native to North America, thyme plants grow from 1 foot to 2 feet tall with the foliage turning red in autumn. thymel

Plant Type:

Thyme is a low growing, woody perennial. Thyme plants grow well in tough, dry conditions.

best growing Zones and conditions for growing thyme:

USDA Growing Zones 4-9, depending on species.
Thyme is a native of the Mediterranean and does best in full sun.

best soil type for growing thyme:

Thyme likes a medium fertility, well-drained, light soil.
pH of 5.0-6.0

Propagation:

Propagating Thyme by Root Division - Is generally the best form of propagation of Thyme. The roots of thyme plants that are three or four years old should be divided in spring. Dig up the plant, clear away as much soil as possible from the roots and gently tear the plant, depending on the size of root ball, into three or four smaller pieces. Each of the pieces should contain a portion of root and foliage. Simply plant the roots and foliage in your garden or pot, water well and leave it to grow. The Thyme plant should be ready for moderate harvesting by early July.

Growing Thyme from Seed - Seed should be sown in normal potting soil or compost. Because the seeds are very small, cover them lightly with potting soil or compost. Place them in a warm place of at least 60F; keep moist and the seedlings will emerge within a week. When the plants are about 4in high the seedlings can be moved to their final position.
Thyme can be grown from seed as an alternative form of propagation although it is slow, sometimes taking a season or more to produce a harvest. Thyme may be readily grown from seed, but care must be taken because the different thyme varieties will cross pollinate and hybridize. Purchase your seed from the very best herb seed supplier available.

Growing Thyme from Cuttings is not recommended.

growing thyme:

Thyme will grow well indoors in a bright, sunny window. Fertilize the thyme plants with a weak liquid plant food every two weeks from spring until fall. Keep the thyme plants moist but not wet, more on the dry side. Too much moisture can cause root rot.
Thyme does not need much care in the garden; the more you care for it, the less hardy it will be. Drier, less fertile soil will produce the most fragrant and tasty Thyme at harvest.

Primary insect pests:

Thyme is generally free of pests and disease although it is occasionally attacked by Aphids and thrips. Ants like to build nests in thyme beds which contain aphids, and can disrupt the roots. Molds and rots can become a problem if thyme is grown in damp or humid conditions. Care should be taken that thyme plants are not grown in areas that remain wet.

Harvest:

Harvest Thyme year round from active plants. Mid summer produces the best flavor, although the best flavor is in the months of mid-June and mid-July. In winter the plants stop growing, so harvest only lightly. The thyme sprigs can be frozen or dried - both methods retain the original flavor.

Drying and storage

Drying Thyme: is very flavorful when dried. Lay out on racks or tie in bunches and hang in a well ventilated, darker area. The best method is to dry thyme in a food dehydrator set to 85 to 105 degrees F.
Freezing Thyme: Retain maximum flavor by freezing thyme on cookie sheets, then strip off the leaves and place them into plastic containers to freeze. Or, mix with water and place in ice cube trays.

Primary uses of thyme:

Culinary uses of Thyme: Thyme is one of the most widely used culinary herbs found in soup and egg dishes, sauces, bread and vegetables. Thyme leaves are used with meats, poultry, stuffing and preserves. It goes well in gumbos, bouillabaisse, clam chowder and poultry stuffing.

This is a Thyme recipe that will add some extra zing to a simple butter garnish, courtesy of www.cooksillustrated.com

2 Tbsp. unsalted butter, softened
1 medium clove of garlic, pressed through a garlic press
1 Tbsp. Dijon mustard
1 tsp. minced fresh thyme
Ground black pepper

In a small bowl, mash together all ingredients, including black pepper to taste. Makes about 3 Tbs.