Growing Thyme - Homesteading 101

The perennial shrub thyme certainly deserves a place in every herb garden.  Not only is it one of the most useful plants in the kitchen, but it also has attractive foliage, long-lasting flowers and it's an easy-to-care-for compact plant.  English Thyme is used most often in cooking.

Types of culinary Thyme include Thymus Vulgaris, also referred to as Common Thyme, and include summer, winter, and French Thyme. 

Starting Thyme From Seed

Thyme seeds are difficult and slow to germinate, but it can be done.  It will take a year to get a good-sized plant.

Seed Longevity:                                           2 years.

Seed Sowing Depth:                                    Cover thinly.

Best Soil Temp for Germination:                  70 degrees.

Days to Germination:                                    7-10+ days.



Herb Scissors




Herb Mincer

Spring Sowing

Sow indoors 6-10 weeks before the last spring frost.   Plant outside 2-3 weeks before the first last spring frost.

Winter Sowing

If you haven't tried winter sowing, you're in for a treat.  This method is especially good for sowing herbs.  Winter sowing is basically sowing seeds in the bottom of milk jugs in the winter, setting the milk jugs outside for the winter and leaving them there until the seeds germinate in the Spring.

For our article containing detailed information about Winter Sowing, click here

Growing Thyme

Plant Size:                                                     Height 6-12”   Width 12”.

Growing Soil Temperature:                           70 degrees.

Spacing:                                                         12”.

Container Size:                                              Height:  6-8”   Width:  4 – 12”.

Soil:                                                                Well-drained.  Rich soil produces large plants that are less fragrant.

Watering:                                                      Light.

Light/Sun:                                                     Full Sun.

Fertilizer:                                                      Very little, not necessary.

Good Companions:                                      Cabbage, Tomato, Eggplant.

Bad Companions:                                        Onion family.

                       Other Care Tips                                            

• Trim leggy plants.
• Lightly mulch after ground freezes.

  
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Dividing Thyme

Divide Thyme after three or four years when the plant becomes woody.

  

Softwood Cuttings of Thyme

Take cuttings in spring when new growth is several inches in length.  Side shoots of 4" in length are perfect. Cut the stem at an angle and remove lower leaves leaving an inch or two of the stem bare.  Plant cutting bare side down into a well-drained soil mix.  No fertilizer is needed at this stage.

Wrap the container in plastic to keep in humidity.  Avoid having the leaves touch the plastic.  Place the pot in light but out of direct light.  Keep soil moist but never soggy.  Remove the plastic when cutting grows roots.  A light tug that gives you some resistance means it has rooted.

Harvesting Thyme

Harvest only lightly the first year.  The best flavor is mid-June and July or when the flowers are barely open.

Peel off leaves from the woody stem.  The stems from younger Thyme can be used as well as the leaves.  An established plant will keep coming back.

Harvesting Thyme Seeds

Shake the dry seed head to shake the seed free.  If they are ripe they will fall out.  If you break up the dried seed head, separating the seeds from the chaff will be time-consuming.

Storing Thyme

Fresh
Damp Paper Towel

This method works well for hardy herbs that have woody stems as well as a few soft-stemmed herbs.

• Clean and thoroughly dry the Thyme.  
• Arrange lengthwise in a single layer on a slightly damp paper towel.  
• Loosely roll up the herb and transfer to a plastic bag or plastic wrap.  
• Label and store in the fridge. 

Thyme will stay fresh in the fridge using this method for 2 weeks.

Freezing Thyme

For best results, use frozen Thyme within 1-2 years.

By freezing herbs, you will lose some of the herb's texture but preserve the flavor.  

Here are a few freezing options to consider:

Tray Freeze

Strip leaves off the stems and spread onto a cookie sheet on a single layer. Freeze in the freezer, then place in a labeled freezer bag to store.  Since the leaves are frozen separately, you can easily remove the amount you need.

Ice Cube Trays with Oil

This method works well for hard stemmed herbs that would probably be cooked when adding to a dish.  The oil reduces some of the browning and freezer burn.

Clean and thoroughly dry herbs.  Mince and pack herbs into an ice cube tray 3/4 full.  Add Olive Oil to fill and freeze. Transfer frozen cubes into labeled freezer bags to store.

Flat Freezer Bag

Trim off the stems and place them in a labeled freezer bag.  Squeeze out the air, flatten the freezer bag, label and store.

Drying Thyme

For best results, use dried Thyme within 1-2 years.

Thyme is one of the best herbs to dry.  For drying, harvest Thyme when plants begin to flower.

Hang to Dry

Pick the Thyme in bunches right before you intend to store them.  Tie the bottom of the bunch together with twine and hang upside down to dry in a dry, low humidity area. For added protection against dust, you can put the bundles inside paper bags with plenty of holes for ventilation.  When the herbs are dry, the leaves will crumble easily between your fingers.  Store in an airtight container.

Using Thyme

• Thyme is an essential element in Creole, Cajun, Greek, and French Cuisine.
•  Thyme can be paired with just about any kind of meat, poultry, fish or vegetable.
• Thyme is usually incorporated during the cooking process as opposed to the last minute.

There's nothing like the aroma of fresh-picked herbs!  Try growing some today and save money!

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Pressure Canning Item List

With this fast-paced and ever-changing world we live in now, there is no better time to learn to pressure can food. 

Many people are taking a renewed interest in learning to can food in light of the recent world events taking place.

Canning Jar Sizes

Canning Jars Sizes and Their Common Usages

Mason jars have many uses, but the glass in them is particularly molded for use in home canning to preserve food. The mouths of Mason jars have threads on their outer perimeter so they can accept a metal ring when it is screwed down onto them.

Growing Oregano - Homesteading 101

A hardy perennial in Zones 5 – 10 gardens, Oregano is a pungently aromatic plant that is one of the most important herbs in Italian, Greek and Mexican cooking.  It has a bold flavor and a hardy constitution.  It is also called Wild Marjoram.

The flavor of Oregano can vary greatly from variety to variety.  Greek Oregano is the spiciest. 

Starting Oregano From Seed

Seed Longevity:                                   One Year.

Seed Sowing Depth:                            Just cover.  Needs light to germinate.

Best Soil Temp for Germination:          60 degrees.

Days to Germination:                           7 - 14.

Spring Sowing:                                    Sow indoors 8-10 weeks before last frost.                                                                Direct sow 2 weeks before last frost.

Fall:                                                      Not recommended.

Winter Sowing

If you haven't tried winter sowing, you're in for a treat.  This method is especially good for sowing herbs.  Winter sowing is basically sowing seeds in the bottom of milk jugs in the winter, setting the milk jugs outside for the winter and leaving them there until the seeds germinate in the Spring.

For our article containing detailed information about Winter Sowing, click here.

            Other Sowing Tips                               

At 6” tall, thin seedlings to 12” apart.

Growing Oregano

Plant Size:                                                   Height 8-12” Spread 24”.

Spacing:                                                      18”.

Container Size:                                            12" diameter and  8+” deep.

Soil:                                                              Well-drained.

Watering:                                                      Thoroughly, less often. 

Light/Sun:                                                     Thrives in warm, sunny spots.

Fertilizer:                                                       None for the best-flavored foliage.

Good Companions:                                       Everything.  

Bad Companions:                                          Nothing.

                    

                                Other Care Tips                                       

• Flowers should be pinched off to keep the plants bushier and prevent them from early bolting.
• Allow plants to grow to 4” tall then trim lightly to encourage branching.
• Regular trimming will avoid plant legginess.                               

Dividing Oregano

Divide Oregano plants when the stems begin to die out or the stems become woody, or to simply make more plants. 

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Soft Cuttings

Take cuttings in spring when new growth is several inches in length.  Side shoots of 4" in length are perfect. Cut the stem at an angle and remove lower leaves leaving an inch or two of the stem bare.  Plant cutting bare side down into a well-drained soil mix.  No fertilizer is needed at this stage.

Wrap the container in plastic to keep in humidity.  Avoid having the leaves touch the plastic.  Place the pot in light but out of direct light.  Keep soil moist but never soggy.  Remove the plastic when cutting grows roots.  A light tug that gives you some resistance means it has rooted.

Overwinter Plant Care

Oregano plants should be cut back to ground level and covered with a layer of mulch.  Containers can be brought inside for the winter.

Harvesting Oregano

As soon as the leaves are large enough to use and before the plant flowers.

Snip the leaves individually or shear plants to 2” above ground level just before flowering and again a month before the first frost.  You'll get two harvests that way.

Harvesting Oregano Seed

Oregano seeds are tiny and develop after the flowers fade in late summer or fall.  Collect and thoroughly dry seeds before storing them in an airtight container.

Storing Oregano

Fresh
Damp Paper Towel

This method works well for hardy herbs that have woody stems as well as a few soft-stemmed herbs.

Clean and thoroughly dry the Oregano.  Arrange lengthwise in a single layer on a slightly damp paper towel.  Loosely roll up the herb and transfer to a plastic bag or plastic wrap.  Label and store in the fridge. 

Oregano will stay fresh in the fridge using this method for up to 2 weeks.

Freezing

For best results, use frozen Oregano within 1-2 years.

By freezing herbs, you will lose some of the herb's texture but preserve the flavor.

Here are some freezing methods:

Tray Freeze

Spread herb onto a cookie sheet on a single layer. Freeze in the freezer, then transfer the Oregano into a labeled freezer bag to store.  Since the leaves are frozen separately, later you can easily remove the amount you need.

Ice Cube Trays with Oil

This method works well for hard-stemmed herbs that would probably be cooked when adding to a dish.  The oil reduces some of the browning and freezer burn.

Clean and thoroughly dry the Oregano.  Mince and firmly pack herbs into an ice cube tray 3/4 full.  Add Olive Oil to fill and freeze.  Transfer frozen cubes into labeled freezer bags to store.

Flat Freezer Bag

Trim off the stems and place in a labeled freezer bag.  Squeeze out the air, flatten the freezer bag, label and store.

Drying Oregano

Oregano is one of the best herbs to use in a dried form.  For best results, use dried Oregano within 1-2 years.

Hang to Dry

Pick your Oregano in bunches right before you intend to store them.  Tie the bottom of the bunch together with twine and hang upside down to dry in a dry, low humidity area. For added protection against dust, you can put the bundles inside paper bags with plenty of holes for ventilation.  When the herbs are dry, the leaves will crumble easily between your fingers.  Store in an air tight container.

Using Oregano

• Oregano adds zest to pasta and pizza sauces.
• It complements meats and vegetables.
• Garlic, onion, thyme, basil, parsley and olive oil are complementary partners.
• Makes a great ground cover.

Growing your own herbs is fun, easy, more healthy than the herbs shipped to grocery stores, and what's best, saves you tons of money! Try it today.

Where to go next!

Great Garden Articles -- Full List!
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Back to Our Blog Homepage!

This post may contain some Amazon Associate links meaning that I will get a small compensation at no expense to you if you purchase something from this blog.

                

Epsom Salt for Roses and Bloomers!

Epsom Salt for Rose and Bloomers

You may have heard that Epsom Salt is a great, safe, effective and economical garden amendment for use on your flowering plants. But what is Epsom Salt and why is it so popular among rose gardeners?

Reasons for Loss of Liquid in Pressure Canning

Reasons for Loss of Liquid in Pressure Canning or Siphoning

First, if you've lost liquid during the pressure canning process, you're certainly not alone, but it's important to learn the reasons for liquid loss so it doesn't happen more often than you'd like.

Growing Mint - Homesteading 101

Mint is a hardy perennial commonly associated with sweets.  Mint lends a cool, peppery bite to plenty of dishes.  It’s very fragrant, fast-growing but it can be invasive.

Starting from Mint Seed

Mint is very difficult to grow from seed and most plants grown from seed will be different than the parent plant.  This is because they are hybrid varieties that don't come true to form when grown from seed.  Growing Mint from seed is not recommended, but here are the details.

Growing Mint

Plant size:                                 Height 12”–18” height  Spreading.

Spacing:                                    8-24”.

Container Size:                         2 seedlings in a 12” container.

Soil:                                           Avoid very heavy soil.

Watering:                                  Loves moist soil.

Light/Sun:                                 morning sun and part afternoon shade.

Fertilizer:                                  Fertile soil.  Diluted fertilizer every 2-3 weeks.

Good Companions:                  Peas, tomatoes.

Bad Companions:                    Keep away from other spices.  Taste can transfer.

        Other Care Tips              

•  The plant can be rather invasive as it spreads through runners underground.
• In fall, cut back the plant to the ground
• Trim off the top of the plant for compact growth
• Mulch plant before the first frost.
• Bring a plant indoors in later summer for winter.

herb mincer

Dividing Mint

Mint propagates well through rootball division.  Use a sharp shovel to cut into desired pieces and replant at the same depth.  Dividing a Mint plant every two or three years will help keep the fresh scent and the flavor of the mint nice and strong.

Softwood Cuttings

Cut off a 4” sprig and place in 1” of water.  Remove leaves that fall below the waterline.  Small roots should appear under the water.  Change water every three to four days to prevent rot.  Wait another week then plant in soil.

Harvesting Mint

Right before flowering, cut the stems 1 inch from the ground. You can harvest one mint plant two or three times in one growing season. You can also just pick the leaves as you need them. You can grow the plants indoors for fresh leaves throughout the winter.

Storing Mint

Fresh
Bouquet Storage

This method works well for tender herbs with soft stems and leaves.

Clean and thoroughly dry the herb.  Trim the end of the stems and remove any wilted or browned leaves.  Place the Mint in a Mason jar or clear glass with 1" of water like a bouquet of flowers. Loosely cover with a plastic bag or cling wrap.  Label and store in the fridge.

Mint will stay fresh in the fridge with this method for up to 2 weeks.

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Freezing

For best results, use frozen Mint within 1-2 years.  By freezing herbs, you will lose some of the herb's texture but preserve the flavor.  Here are a few freezing options to consider:

Tray Freeze

Spread herb onto a cookie sheet on a single layer. Freeze in the freezer, then transfer the mint into a labeled freezer bag to store.  Since the leaves are frozen separately, you can easily remove the amount you need.

Ice Cube Trays

Clean and thoroughly dry the mint.  Mince and pack firmly into ice cube trays 3/4 full.  Add water to fill and freeze.  Transfer frozen cubes into a labeled freezer bag to store.

Flat Freezer Bag

Clean and thoroughly dry the mint.  Chop herb into 1/2" pieces, place in a labeled freezer bag. Squeeze out the air, lay flat and freeze.

Drying Mint

For best results, use dried Mint within 1-2 years.

Hang to Dry

Pick your herbs in bunches right before you intend to store them.  Tie the bottom of the bunch together with twine and hang upside down to dry in a dry, low humidity area. For added protection against dust, you can put the bundles inside paper bags with plenty of holes for ventilation.  When the herbs are dry, the leaves will crumble easily between your fingers.  Store in an airtight container.

Using Mint

• Perfect for summer salads and to liven up a sauce and to brew fragrant teas. 
• The flavor is also used to temper spicy curries. 
• Mint complements fish, chicken, lamb, and spices up vegetables like carrots and peas. 
• Spices up salads, too.

Growing your own herbs is fun, easy, more healthy than the herbs shipped to grocery stores, and what's best, saves you tons of money! Try it today.

Where to go next!

Great Garden Articles -- Full List!
Follow us on Pinterest!
Back to Our Blog Homepage!

This post may contain some Amazon Associate links meaning that I will get a small compensation at no expense to you if you purchase something from this blog.