Thyme is one of the easiest herbs to dry. Penn State Extension lists thyme, sage and winter savory as the less tender herbs that are easiest to dry, so you can simply hang small bunches and wait 5 to 10 days, or dry it in a dehydrator at 95-115°F in 1 to 4 hours. This guide covers both methods, how to strip the tiny leaves from the stems, and how to store and use dried thyme.
Easiest method: hang small bunches for 5-10 days
Fastest reliable method: dehydrator at 95-115°F for 1-4 hours
Done when: leaves crumble and stems are brittle
Storage: airtight jar, cool, dark, dry, six months to a year
Harvest and Prep
- Cut stems in the morning. Oregon State Extension recommends harvesting in the early morning after the dew has evaporated and just before the plant flowers.
- Cut sprigs 4 to 6 inches long. Leave enough of the plant to keep growing.
- Rinse only if needed. If the sprigs are dusty, rinse them in cool water, shake off the excess and pat completely dry. Thyme leaves are small, so drying them well matters.
Air-Drying Thyme
Because thyme has low moisture compared with basil or mint, it tolerates slow air drying well.
- Tie 5 to 8 sprigs into a small bunch with a rubber band. Small bunches let air circulate, and the rubber band tightens as the stems shrink.
- Hang the bunch upside down in a warm place with good airflow, out of direct sunlight.
- Cover the bunch loosely with a paper bag punched with holes to keep out dust and catch falling leaves.
- Wait 5 to 10 days, until the leaves are dry and crumble.
Dehydrator Method
- Set the dehydrator to 95-115°F.
- Spread the sprigs in a single layer so they do not touch.
- Dry for 1 to 4 hours, checking after the first hour.
- Thyme is done when the leaves crumble easily and the stems snap.
For general temperatures and setup, see drying herbs in a dehydrator or the full guide to drying herbs.
Stripping the Leaves
Once the thyme is fully dry, hold a sprig at the top and run your thumb and finger down it against the direction the leaves grow. The tiny leaves fall off easily. Discard the woody stems. Store the leaves whole or crush them lightly as you use them.
Storage
- Cool the leaves completely first.
- Use an airtight glass jar and keep it in a cool, dark, dry cupboard.
- Oregon State gives six months to a year of good flavor, and Penn State says most dried herbs keep well for up to a year.
- Check the jar after a few days. Condensation means the thyme was not dry enough.
More on containers: how to store dehydrated food.
Using Dried Thyme
- Substitution: 1 tablespoon of fresh thyme equals 1 teaspoon of dried, per Penn State.
- Soups, stews and roasts: add it early so the flavor blends in.
- Rubs and seasoning blends: thyme goes well with rosemary, oregano and black pepper. See our rosemary and oregano guides.
- Jerky seasoning: a pinch adds an herbal note. See jerky seasoning.
Quick Answers
How long does it take to dry thyme?
1 to 4 hours in a dehydrator, or 5 to 10 days when air-dried.
Can I dry thyme in the oven?
Yes, at the lowest setting (no higher than 180°F) with the door open for 3 to 4 hours, but Penn State says oven drying is generally not recommended because it can destroy flavor, oils and color.
Should I dry thyme on the stem?
Yes. It is easier than picking tiny leaves off fresh sprigs, and you strip them once they are dry.
Is dried thyme as strong as fresh?
Dried herbs are more concentrated by volume, which is why you use about a third as much.
What about sage?
Sage is another easy one. See our herb drying guide.
