Retain maximum flavor by freezing thyme. Freeze branches on cookie sheets, then strip off the leaves, put them into plastic containers and return them to the freezer. Or mix finely chopped thyme with just enough olive oil or butter to bind them together, and freeze the mixture in ice cube trays. Dry entire branches of thyme on racks, or tie them into bunches and hang them in a dry, well-ventilated spot away from direct sun. Store dried leaves in airtight jars.
Frozen thyme tastes much better than the dried form, but it appears limp and unattractive.
Use it in stews, casseroles and other dishes when taste matters more than appearance. Inc. How things get done. Use of this Web site constitutes acceptance of the eHow Terms of Use and Privacy .