How to grow thyme in India and what is the fresh herb market like?

Thyme is a low growing Mediterranean perennial herb that suits mild and hill climates and the cooler months in the plains. It wants full sun, light well drained soil, pH around 6 to 8, and moderate water; like rosemary it dies from overwatering and heavy wet soil. Propagate from cuttings or division rather than relying on slow seed. The fresh culinary market is niche and runs through hotels, restaurants, gourmet retail and salad companies in metros, with a separate stream for dried thyme used as a kitchen herb and a small essential oil (thymol) demand for the flavour and herbal trade. Fresh thyme is sold in small bunches and fetches a premium per kg, but volumes per buyer are small because a kitchen uses only a little thyme, so it is a top-up crop in a herb basket rather than a standalone money maker. Price is set by the buyer, so confirm current rates yourself. The realistic approach is to grow thyme as one item in a mixed culinary herb tray you supply to chefs (basil, rosemary, thyme, oregano together), so one delivery carries several herbs and the logistics make sense. Secure buyers before planting.