Silver-Edged Lemon Thyme

Thyme

60d to harvest

Sunlit and silvery, Silver-Edged Lemon Thyme releases a bright lemony perfume the moment you brush its foliage—an aromatic whisper with a clean, herbaceous backbone. The leaves are small and tightly held, edged in cool silver and backed by a vivid green center, creating a dense, tidy mat that’s as beautiful as it is fragrant. Grow it for fresh fragrance in garden beds and containers, and for flavor-forward infusions, herb blends, and savory seasonings that benefit from its vivid citrus character.

Crop Dates

Milestone	Date
Start Indoors	May 1st
Last Frost	May 15th
Transplant / Sow Outdoors	Jun 26th
Harvest Begins	Aug 25th
Harvest Ends	Aug 25th

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	7

Frequently Asked Questions

What pest or disease issue commonly affects Thymus citriodorus (silver-edged lemon thyme), and how can I fix it?

Silver-edged lemon thyme commonly suffers from root rot and stem/collar problems when soils stay wet, especially in cool, poorly drained spots. Grow it in sharply draining soil, water only when the top 1–2 cm feels dry, and remove any plants with dark, mushy roots to prevent spread. If you see persistent gray fuzz or dieback, improve airflow and keep foliage dry, then cut back affected stems to healthy growth.

How often should I water silver-edged lemon thyme during its main growing phase?

During active growth, water deeply only when the top 1–2 inches (2–5 cm) of soil are dry, which is often every 7–14 days depending on heat and container size. Aim for an “in between” rhythm—thyme in Lamiaceae prefers dry-leaning conditions and will decline if kept constantly moist. In containers, ensure excess water drains fully and empty any saucer after watering.

How do I tell when silver-edged lemon thyme is ready to harvest?

Harvest once plants are established and at least about 8–10 inches (20–25 cm) tall, typically around 60 days from sowing for first cuts. Pick stems when they have lots of fragrant leaves but before heavy flowering; the essential oils are usually most intense just before blooms open. Snip non-woody growth (top 1/3 of stems), leaving the lower parts intact so the plant can re-sprout for repeat harvests.