Long cooking decreases the strength of tarragon's flavor and it is typically added to dishes near the end of cooking or in the raw completely. Thyme is grown in flavored varieties, including lemon. Try it in chowders, stews and stuffings as well as poultry and fish dishes. Thyme also enhances butter, cheese, mayonnaise, mustard, olive and vinegar. Thyme dries well and is strongest when used fresh.
Late summer is typically the perfect time to save herbs.
Catching them at their peak is essential in order to preserve their flavorful oils. Bay, marjoram, rosemary, sage, tarragon and thyme all dry well if hung in small bunches in a warm, airy place away from direct sunlight. When the leaves are dry and brittle, they should be stripped from their stems and stored in airtight containers away from light and heat. Basil, chives, dill, fennel and parsley lose much of their flavor when dried, but can be successfully frozen. Chop the fresh herbs and freeze them in a little water.