Doone Valley Thyme

Thyme

90d to harvest

Breathe in the unmistakable, cool-mint perfume of Doone Valley Thyme—an aromatic creeping selection with a low, spreading habit and finely textured leaves that release their fragrance at every touch. At maturity it forms a dense, mat-like carpet with tiny, lavender-pink blooms that add both color and pollinator appeal. Ideal for garden borders and rockeries, it’s a fragrant cornerstone for flavor-forward plantings and aromatic bundles throughout the growing season.

Crop Dates

Milestone	Date
Start Indoors	Feb 27th
Last Frost	Apr 10th
Transplant / Sow Outdoors	Apr 3rd
Harvest Begins	Jul 2nd
Harvest Ends	Oct 28th

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Spreading
Support Needed	None
Planting Depth	Surface
Germination Temp (°F)	65
Min Soil Temp (°F)	45
Min Night Temp (°F)	35
Harden Off (days)	7

Frequently Asked Questions

What pest or disease commonly affects Thymus serpyllum (creeping thyme), and how do I treat it?

The most common problem is root rot from constantly wet soil, often showing up as wilting and blackening at the base. Improve drainage immediately, water only when the top 1/2–1 inch of soil is dry, and thin plants to increase airflow; if foliage looks infected, remove affected sections and avoid overhead watering. If you notice gray, fuzzy growth on stems, cut back infected tips and keep foliage dry to prevent spread.

How often should I water Thymus serpyllum during its main growing phase?

During active growth, water deeply but infrequently—typically once every 7–14 days depending on heat—so the soil dries slightly between waterings. Aim for dry, well-drained soil like a sunny rockery; thyme in Lamiaceae rarely needs frequent moisture and will struggle in waterlogged beds. After plants are established, reduce watering further and only supplement during extended dry spells.

How can I tell when Thymus serpyllum is ready to harvest (and for best flavor)?

Harvest once plants reach full, dense growth (about 90 days) and before they form many flowers; leaves are most aromatic just before flowering. You can snip sprigs any time, but for a peak harvest, take cuttings in the morning after dew has dried. If you want the strongest flavor, take a light first cut before most stems bloom, then follow with a smaller second harvest.