Dry or 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 which 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. This means that you have already portioned quantities at hand when required.

Dry thyme

Thyme, like all herbs to be dried, must be after harvest be dried quicklyso 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 ones if possible Use thyme.

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 dry place. 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 papers off by hand or pass them through a sieve.
• Fill the papers into a tightly closable container (screw cap!).
• Keep them in a dark and dry place.