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Thyme will bloom with tiny white, lavender or pink flowers. If you grow your thyme for culinary purposes, you'll get the most potent flavor from the herbs if you harvest right before the flowers begin to open. As for the flowers themselves, feel free to pinch them off if you like. This will stimulate the production of more leaves. However, the flavor of thyme won't be negatively affected if you allow your plants to bloom. If you enjoy the way the flowers look, allow them to grow freely. You can harvest thyme at any point in the year, although the flavor is usually the best in June or July. This is when the flavor is most concentrated. Cut off fresh green sprigs in the morning. Leave behind the woody parts of the stalk. Strip the tiny leaves off the stems before using them. When trimming off sprigs, always try to leave behind at least five inches of growth on the plant. This will help it continue to flourish. The more you trim and prune your thyme, the more it will grow. Regular trimming will also make your plants grow in a more rounded shape. Check an almanac or online to see when the first frost usually occurs in your area. Stop cutting thyme about two weeks before this date. Hang the sprigs in a dark, well-ventilated area to dry them. You can also dry them by laying them out on a tray and putting them in a food dehydrator. Once the pieces dry out completely, the leaves will easily fall off the stems. After you've removed the dried leaves, store them in an airtight container until you're ready to use them. You can also store your dried thyme in the freezer or preserved in oil or vinegar.
Harvest thyme just before the plant flowers for the best flavor. Clip off sprigs off as needed using scissors or pruning shears. Dry the harvested thyme sprigs somewhere warm and shady.