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Fresh culinary herb in pots as affected by a method and date of garden thyme (Thymus vulgaris L.) propagation

Ewa Capecka

Department of Vegetable Crops
Faculty of Horticulture, University of Agriculture in Kraków
29 Listopada 54, 31-425 Kraków, Poland
e-mail: ecapecka@ogr.ar.krakow.pl

The work concerned the growing of garden thyme (Thymus vulgaris L.) in pots with the purpose of obtaining fresh culinary herb. The experiment was conducted partly in a glasshouse and partly in a cold frame from May to November. The objective was to determine the possibility of using stem cuttings from two-year-old mother plants for pot growing and to compare this method of planting with that based on a generative propagation of thyme. The rooting of thyme cuttings was carried out in four terms, the percentage of rooting being determined as depending on the phase of mother-plant development and the application of rooting preparation. Rooted cuttings as well as seedlings, obtained in parallel from seeds, were planted in pots where they grew until they reached marketable value. The duration of thyme herb production and the quality of plants at marketable maturity depended upon the applied methods of propagation and terms of pot growing. In three of four tested growing terms the thyme herb production in pots was shorter in the case of vegetative propagation than in that of the generative one. In spring planting the pots with seedlings was more effective than with rooted cuttings.

Capecka E., 2003. Fresh culinary herb production in pots as affected by a method and date of garden thyme (Thymus vulgaris L.) propagation. Folia Horticulturae 15/1: 123-130.