Step 1

Rinse the stems in a bowl of water.

Step 2

Carefully dry stems in a salad spinner or between layers of a tea towel/flour sack.

Step 3

Arrange the stems on the drying racks so that they aren’t touching.

Step 4

Dry thyme at 95F, rotating the trays every 45-60 minutes.

Step 5

The thyme is ready when it is dry to the touch and has the consistency of dried leaves (~1-3 hours).

Step 6

Once cooled, remove leaves from the stems.

Step 7

Allow leaves to fully cool before crushing or storing whole in an air-tight container.

Step 8

Place clean thyme stems on baking drying racks set inside baking sheets. Don't let the stems overlap or touch.

Step 9

Place in the oven at the lowest temperature possible (usually 140-170 degrees F) and prop open the door with the handle of a wooden spoon.

Step 10

Bake for 2-3 hours. Check every 45 minutes, rotating trays and making sure stems are not touching.

Step 11

Suspend small amounts of thyme stems in a paper bag with holes punched in it and close the top of the bag with string, yarn, or a rubber band.

Step 12

Hang in a place where it can get air circulation.

Step 13

Peek in the bag daily. Drying time will vary depending on conditions.

Step 14

Place stems flat between two paper towels and microwave on high for 40 seconds.

Step 15

Move the stems around and microwave in 20-second increments until the thyme is dried and crunchy (~1.5-2.5 minutes).

Step 16

This method only works well in small quantities. Do not try to dry too much at once.