Pizza thyme is a unique, aromatic herb, popular for its savory, oregano-like flavor that enhances Italian dishes. It’s a rewarding choice for home gardens due to its robust taste and ease of cultivation.
Understanding Pizza Thyme
“Pizza thyme” refers to specific thyme varieties known for their strong, savory, oregano-like flavor. These include Thymus vulgaris ‘Pizza’, Thymus pulegioides, and Thymus nummularius, cultivars selected for their intensified taste in Italian cooking.
This herb has earthy, slightly peppery notes, making it ideal for robust dishes. It forms a low-growing mound of dark green leaves and produces delicate pink or purple flowers in spring and summer, adding visual appeal.
Cultivating Pizza Thyme
Pizza thyme thrives in full sun, needing at least six to eight hours of direct sunlight daily. This promotes vigorous growth, optimal flavor, and overall plant health, preventing legginess.
Well-draining, sandy or loamy soil with a pH of 6.0-8.0 is essential, mimicking its Mediterranean origins. Avoid heavy, waterlogged soils, which cause root rot; compost can improve drainage.
Once established, pizza thyme is drought-tolerant, needing infrequent but deep watering. Allow the soil to dry completely between watering sessions to prevent over-saturation and root rot, which causes wilting or yellowing leaves.
Pizza thyme requires minimal fertilization; it is not a heavy feeder. If soil is poor, apply a balanced organic fertilizer once or twice during the growing season. Good air circulation also prevents fungal problems.
Regular pruning encourages the plant to develop bushier growth and produce a continuous supply of fresh, flavorful leaves. When pruning, it is best to snip the growing tips, avoiding the removal of more than one-third to one-half of the plant’s foliage at any given time to prevent stress. Pruning is typically performed in spring and summer, promoting new growth before the plant flowers.
While generally robust, pizza thyme can encounter common pests and diseases. Aphids and spider mites are occasional pests that can be managed with water sprays or insecticidal soap if infestations become severe. Fungal issues like powdery mildew and leaf spot can occur, often preventable by ensuring good air circulation and avoiding overhead watering.
Harvesting and Culinary Applications
Harvesting pizza thyme at the optimal time ensures maximum flavor and encourages continued plant productivity. The best time to harvest is in the morning, after the dew has dried but before the sun reaches its peak intensity, as this is when the essential oils are most concentrated. Regular harvesting, especially just before the plant flowers, helps maintain the herb’s robust taste.
To harvest, use sharp shears or scissors to snip off young, tender stems and leaves. It is advisable to avoid cutting into the woody parts of the plant, as these do not contain the same vibrant flavor. When taking a larger harvest, never remove more than one-third to one-half of the plant at once to ensure its recovery and ongoing growth.
Fresh pizza thyme leaves can be used directly on pizzas, incorporated into tomato-based sauces, or added to various Italian dishes. Its distinctive savory profile also makes it an excellent addition to roasted vegetables, meats, soups, and stews. The herb can also infuse oils or be mixed into herb butter for an added layer of flavor.
For long-term storage, pizza thyme can be air-dried by bundling the stems and hanging them in a cool, dry place away from direct sunlight. Once thoroughly dried, the leaves can be stripped from the stems and stored in an airtight container for up to two years. Freshly harvested sprigs can also be kept in the refrigerator for up to two weeks by wrapping them in a damp paper towel and placing them in a plastic bag or by standing them in a jar with an inch of water.