Large Thyme

Thymus pulegioides, known as broad-leaved thyme, is a spreading, aromatic subshrub native to eastern Europe and the Caucasus region. It forms a robust perennial mound 20–30 cm tall with larger, rounded, intensely fragrant leaves and abundant rose-lilac flowers. It thrives in light, well-drained soil in full sun and overwinters reliably in southern Scandinavia. In northern areas, winter protection or growing in pots indoors is recommended.

Growing

Sow seeds very shallowly — just 0.2 cm deep — indoors, as seeds may need light to germinate. Germination takes 7–21 days. Start seedlings indoors and transplant outdoors once night temperatures remain reliably above 5 °C and frost risk has passed. Space plants 15–20 cm apart in rows 35 cm apart, in a sunny, well-drained spot. Avoid heavy or waterlogged soils, which reduce winter survival.

Care

Water sparingly; broad-leaved thyme is drought-tolerant once established and resents waterlogged roots. Feed lightly with a balanced fertiliser at the start of the growing period. Trim lightly after flowering to maintain a compact shape and encourage fresh growth. In northern regions, mulch or cover plants before the coldest weather, or bring container-grown plants to a cool, bright indoor location for winter.

Harvest

Harvest shoot tips before flowering begins for the best flavour and aroma. Cut no more than one-third of the plant at a time to ensure vigorous regrowth. Harvesting can continue until hard frost. Fresh shoots are ready whenever the plant is actively growing; frequency depends on growth rate.

In the kitchen

Use fresh or dried leaves to flavour roasted meats, root vegetables, soups, stews, and marinades. The broad leaves have a strong, classic thyme aroma with subtle floral notes. Strip leaves from stems before adding to dishes, or add whole sprigs to slow-cooked recipes and remove before serving. Combines well with garlic, olive oil, bay leaf, and rosemary.

Storing

Dry harvested shoots in a warm, airy spot out of direct light; once fully dried, strip leaves and store in an airtight jar for up to 12 months. Fresh sprigs keep in the refrigerator wrapped in a damp cloth for up to one week. Leaves can also be frozen whole in airtight bags for several months with minimal loss of flavour.