I grew thyme from seed this year! Two days before the weather froze, I cut all the long stems, rinsed them in cool water, and put them in the dehydrator at 95° for 48 hours.

Now the leaves are dry and crispy, and shatter off the stems at a light touch. I'm storing them in vacuum sealed jars in the pantry.

Thyme is a primary ingredient in a lot of country-style soups, particularly in my family's favorite chicken noodle soup recipe.


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