How to grow thyme in Australia
Thyme is rosemary's compact cousin — same Mediterranean origins, same preference for sun and dry conditions, same near-immortality once established. The difference is scale: thyme grows as a low spreading shrub rather than the tall woody plant rosemary becomes. This makes thyme excellent for borders, edging, between paving stones, and especially in pots. Like rosemary, drainage is the single most important factor — get that right and the plant essentially looks after itself.
When to plant
Thyme is perennial in all Australian climates. Plant for establishment in spring or autumn.
April to August in the dry season. Thyme struggles with tropical humidity — plant in well-drained, well-ventilated positions.
March to September. Thyme grows year-round in Brisbane with good drainage. Cooler months are best for establishment.
Year-round. Thyme thrives in warm temperate climates.
September to May. Hardy and frost-tolerant.
October to April. Most thyme varieties tolerate cold winters.
Year-round. Thyme is one of the easiest herbs for inland Australia.
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Open the full planting calendar →How to plant
Thyme is grown from seedlings, cuttings, or by division. Cuttings root readily.
Spacing: 30cm between plants. Mature plants spread to 30–40cm wide.
Depth: Plant at the same depth as the seedling.
Drainage is critical — same as rosemary. Heavy clay soils kill thyme plants within a season.
Soil: Free-draining, slightly alkaline soil. Less fertile is better. Add gravel or coarse sand to heavy soils.
Pots, raised beds, or in-ground?
Thyme suits all three options provided drainage is good.
In-ground works well for established gardeners with appropriate soil. Thyme makes an excellent edging plant or filler in well-drained beds.
Raised beds are ideal. The improved drainage suits thyme perfectly.
Pots are arguably the best home for thyme. A 20–25cm pot supports a productive plant for years. Wide shallow planters work particularly well — thyme spreads horizontally. Group thyme with rosemary, sage, and oregano in a single pot or planter for a Mediterranean herb collection. Use free-draining potting mix.
Sunlight & water
Full sun — 6 to 8 hours daily.
Water sparingly — same as rosemary. Drought-tolerant once established.
When and how to harvest
Cut sprigs as needed. Most productive harvest is just before flowering, when the leaves have the most concentrated flavour. Cut back hard (by 1/3) after flowering to encourage new growth.
Dries excellently — hang sprigs in a ventilated spot. Dried thyme retains flavour well for a year or more.
Common problems
Root rot in wet soil — same as rosemary. Drainage is everything.
Becoming woody in older plants. Cut back hard every 2–3 years or replace with cuttings.
Poor performance in humid conditions — minimise by ensuring excellent airflow and avoiding overhead watering.
Companion planting
Plant near: Rosemary, sage, oregano (similar Mediterranean conditions), brassicas, cabbage.
Keep away from: Basil (different watering needs), mint (mint will take over).
Australian varieties
Common Thyme (Thymus vulgaris) — The standard culinary thyme. Strong flavour. Hardy and reliable. Most widely available.
Lemon Thyme — Variety with strong lemon scent. Excellent in fish and chicken dishes. Same growing habits as common thyme.
Caraway Thyme — Variety with caraway undertones. Less common but worth seeking out for variety.
Creeping Thyme (Thymus serpyllum) — Prostrate variety used between paving stones and as ground cover. Edible but less culinary than upright types.
Silver Thyme — Variegated leaves with silver-white edges. Decorative as well as edible.
Orange Thyme — Orange-scented variety. Niche but pleasant.