General Culture:
Easily grown in average, dry to medium, well-drained soils in full sun. Tolerates drought and poor soils of somewhat low fertility. Loose, sandy or rocky soils with excellent drainage are best. Dislikes moist to wet soils where it tends to rot. Cut back stems as necessary to maintain plant appearance or to control growth/spread or to limit unsightly woody stem growth. Plants are evergreen in mild winter climates. Harvest leaves for cooking throughout the growing season.
Noteworthy Characteristics:
Lemon thyme is a hybrid thyme (T. vulgaris x T. pulegioides) that is primarily grown as a culinary herb for its rich, lemon-scented leaves. It is an erect, bushy, woody-based perennial which typically grows 4-12" tall with upward branching stems. Tiny, narrowly ovate, dark green leaves have a strong lemon scent which reaches its aromatic peak just before flowering. Leaves are frequently used fresh or dried (much better fresh) as a seasoning in a variety of culinary applications including salads, soups, stews, sauces, and meat or fish dishes. Fresh sprigs may be used as a garnish. Whorls of tiny, tubular, pale lilac flowers appear on the stem ends in early summer. Flowers are attractive to bees.
Problems:
No serious insect or disease problem. Susceptible to root rot, particularly in moist, poorly-drained soils.
Uses:
Lemon thyme is a staple of most herb gardens. Foliage has good ornamental value, however, and plants can also be effectively grown in rock gardens or border fronts.
© Missouri Botanical
Garden, 2001-2010
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