Propagation
Sow fresh seed during early spring in pots and in cold climates place in a cold frame.

Take soft tip cuttings in spring and semi hardwood cuttings taken during summer.
Divide established clumps during spring.

Note:
It is cultivated throughout the world and has naturalised in some places such as the southern island of New Zealand. 

Botanic information
Leaf: The grey-green elliptical to linear leaves are covered in fine hairs. They are aromatic when crushed and contain an oil called thymol. 

Flower: The small 2-lipped campanulate flowers have 5-fused sepals forming a 2-liped tube with the upper one having 3-teeth. The throat is bearded and broad and the flowers are arranged in an axillary whorled raceme that appears from late spring to early summer.

Fruit: The tiny nut produces numerous small seeds that are very viable but the plant may be reproduced vegetatively.

Note
This plant has been used since medieval times and symbolises courage or for uplifting spirits.

The dried aromatic leaves are used in pot-pourri or for moth repellent sachets and are placed amongst clothing.
Fresh leaves are used for flavouring in slow cooking such as soups or for stuffing and on casseroles.

The leaves contain thymol, which is oil that is a strong disinfectant and is anti-fungal. It is applied externally to treat fungal infections such as athlete's foot. This oil is also used in cosmetic and pharmaceutical preparations and care should be taken, as excessive use of the oil will cause gastrointestinal disorders.

Medicinally this astringent herb has been used for to improve digestion, relaxes spasms and controlling coughing.