Use: Thyme works well with veal, lamb, beef, poultry, fish, potatoes, rice, eggs, soup, stews, stuffing, and bean and lentil casseroles and just about all vegetables. Thyme can be used fresh, but the aroma of the dried herb is considered better. The essential oil contains thymol which has antiseptic properties and is a key ingredient in many mouth-washes. Gargling with thyme tea at the onset of a cold can nip it in the bud. Inhaling the vapors of hot thyme tea can relieve coughs and head colds. A handful of bruised leaves thrown into the bath or strained under the tap through a cheesecloth can ease bruises, swellings, sprains and rheumatic problems. Like lavender, the dried flowers and foliage can be used in sachets to protects linens from insects. Creeping thymes are decorative ground covers traditionally used to soften walkways where the scent can be noticed when the plant is walked on.
Culture: You could harvest anytime, except harvesting past mid-summer will make the plant less winter hardy. Cutting the woody stems back by half in spring will encourage new growth. Divide clumps in spring every 3-4 years because they can become woody.