Thyme a very popular culinary herb in Guyana, the Caribbean and worldwide is very easy to grow.

Basically the thyme plant grows itself.
But it’s hard to grow thyme from seeds because of slow, uneven germination.
It’s easier to buy the plants or take some cuttings from a friend.
The thyme plants, whether fine leaf or broad leaf, can be grown in a container indoors or outdoors or in a relatively small area in the yard.
The fine leaf thyme grows from a sprig planted in the ground.
Some people soak the broad leaf thyme in water and allow it to sprout roots before planting it into the ground.
The thyme plants are not only hardy ie: requiring minimal care, but are blessed with longevity.
As has been said previously, either fresh or dried, thyme leaves flavour soups, gravies, stews, sauces, sausages, dressings and many other dishes.
With respect to harvesting, once planted and mature the plants can provide seasoning, in the form of leaves for ten years or even longer.
If you are a beekeeper or just wish to attract more honeybees to your garden, you should include growing thyme in your garden design plans.
Thyme planting, along with attracting pollinators, will help several other garden favourites thrive.
It has been said for example that it is best to grow the thyme plant alongside or near cabbage plants.
Thyme when planted near cabbage helps deter cabbage worms and white fly because the thyme plants attract bees and beneficial predator insects.
Planting thyme alongside of cabbage can therefore eliminate the use of chemical insecticides for the average home gardener.
It has also been said that burning thyme in the home gets rid of insects in your house.
Thyme has been traditionally planted for home use.
The plant, usually a single plant or perhaps two, is nearby and cooks take off a few leaves for use in the kitchen.
In recent times with the growth of the agro-processing sub-sector, many farmers are growing thyme for commercial purposes.
The growth of this sub-sector therefor offers value added benefits for the grower of the amazing culinary herb the thyme.

(By Clifford Stanley)