Drying or freezing thyme - that's how it's done

Freeze thyme

Freezing is a simple and effective way to preserve much of the thyme's flavor, color, and nutrients. Freeze the freshly harvested and washed leaves in plastic bags or sturdy containers that you clearly label with the harvest date. Alternatively, you can also put small amounts of finely chopped / pounded thyme in ice cube trays and fill them up with water. So you have already portioned quantities at hand when needed.

Dry thyme

Like all herbs to be dried, thyme must be dried quickly after harvesting so that as much of its color and fragrance as possible is retained. It is also important that all moisture is removed before the plants begin to rot or become moldy. For naturopathic purposes you should only use fresh or dried thyme if possible.

Instructions for drying thyme

Pick several stems or leaves.
Remove any leaves that are too densely packed.
These store too much moisture and would mold rather than dry out.
Create small bouquets that you tie together with string.
Hang it upside down in a dry, warm, dark or shady place.
The air must be able to circulate, so don't hang the bouquets too close together.
The drying process takes between one to four weeks, depending on the temperature and humidity.
Remove the leaves from the stems as the stems are inedible.
Pluck the leaves off by hand or pass them through a sieve.
Fill the papers into a well-sealable container (screw cap!).
Keep them in a dark and dry place.

Tips

Furthermore, thyme (fresh or dried) can be infused with vinegar or oil. These mixes are easy to make, add a pleasant touch to salads and marinades and are also a nice gift idea. Thyme vinegar can also be used as a hair conditioner.