SPANISH THYME SEEDS

Thymus zygis

The traditional thyme of Spanish and Portuguese cookery. Native to the Iberian peninsula. Somewhat less hardy than Ayelet, and more pungent. Lovely creamy white flowers top compact upright 1' plants. Makes a potent dried herb for roasted winter vegetables and white bean soup. An excellent selection for edible landscaping and permaculture.

Sow these tiny seeds indoors: press seeds into moist soil, just barely dust with fine vermiculite, and mist carefully. Cover pot with plastic to maintain moisture and temperature. Kept warm (around 70°F) and moist in bright light, seeds should begin to germinate within a week or two. Prick out seedlings once they have several sets of true leaves and transplant them into individual pots or cells to grow on at warm room temperature in bright light. Water from the bottom. Do not allow to become waterlogged. Alternatively, these seeds may be started in cells and potted up as necessary into successively larger containers. Sow at least four seeds per cell, thinning to a single strong plant. Snip to encourage branching when plants have several sets of true leaves. Harden off and transplant outdoors around the date of the last frost.

Hardy to zone 6 at least, and some of zone 5b given good drainage.

Packet contains at least 300 seeds.