How to Dry Thyme Sprigs in Bulk for Preserving

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Learn how to quickly dry lots of thyme and preserve it too for culinary use

Harvest thyme in the morning, before the sun's heat evaporates natural oils in the leaves.
Cut these low-lying shrubs close to the ground, leaving 1/2-1 inch of stem behind.
Place herbs in a basket and bring them indoors to a dry, warm place.
Set your basket on a baking sheet or tray to catch leaves that drop and leave undisturbed to dry.
Test your thyme after 2 weeks by rubbing several sprigs between your fingers.
If leaves easily fall off, they're ready. If not, leave for another week before testing.
When thyme is ready, work over your basket (leave it on the tray) and remove leaves by gathering bunches and rubbing them between your fingers.
Throw woody stems aside and continue removing leaves until you're through.
Lift the basket and set on a second baking sheet or tray.
Dump the leaves into the basket and gently filter them through 2-3x.
Spread thyme out flat on a tray and pick out the fine stems that filtered through.
Put thyme in a jar and cover with an airtight lid.
Store in a dry place and use in 6-12 months or freeze for long-term flavor.