Preserving your own kitchen herbs is such a game-changer for home cooking—it’s the best way to keep those fresh flavors going all year long. Thymian (thyme) is actually one of my favorite herbs to work with because it holds up incredibly well to different preservation methods.
What’s the best way to save your thyme for later?
To keep your thyme tasting great for the long haul, you’ll need to preserve it properly. Start by harvesting your sprigs carefully to avoid bruising them, then give them a good rinse. Here are your best options:
Dried and frozen herbs will usually stay good for up to a year. If you decide to infuse them in oil or vinegar, you’ll want to use those up within about six months for the best flavor.
Freezing Thyme
Freezing is super simple. Just pluck the leaves off the woody stems and chop them up to whatever size you like. Toss them into a freezer bag or an airtight container. Pro tip: I love using ice cube trays for this! It makes it so easy to pop out a pre-portioned herb cube right into a soup or stew. You can even mix in other herbs to create your own custom blends. Just slide the tray into the freezer and grab what you need, when you need it.
Drying Thyme for Long-Term Storage
Did you know you can dry the flowers too? Unlike some herbs that lose their punch once they’re dried, thyme actually gets more concentrated and aromatic. Just a heads-up: avoid drying it in direct sunlight, as that can zap the flavor.
The easiest way is to cut the entire stem and let the whole thing dry—leaves, flowers, and all. Hang them or lay them out in a warm, dark spot. Once the stems feel brittle, just strip the leaves off and crumble them into a glass jar. Keep the jar in a dark cupboard to keep the flavor fresh.
Preserving Thyme in Infusions
Infusing thyme is a total breeze and a great way to get creative with garlic or other garden herbs. You can preserve thyme by tucking it into:
- Olive oil
- Vinegar
- Honey
- Salt
Just grab a clean jar and pack in your fresh or dried thyme, then cover it with your liquid of choice (or mix it into salt). Let it sit in a cool, dark place for a few weeks to let those flavors really marry. It makes for a delicious pantry staple!
