How to Harvest Thyme to Encourage Flavorful New Growth – Martha Stewart

Thyme (Thymus vulgaris) is a hardy, drought-tolerant, woody-stemmed perennial herb that grows easily in garden beds or garden pots. Native to the Mediterranean region, the low-growing herb is commonly used as a wonderful addition to many culinary dishes, including sauces, soups, and stews.

As a member of the mint family, the aromatic herb offers a unique flavor profile ranging from earthy, minty, and slightly floral with hints of lemon and pepper. Although thyme is an easy plant to grow, knowing when and how to harvest is important in keeping the plant healthy, productive, and less “woody” for years to come. Thyme plants are hardy in USDA zones 5 to 9, which means they’ll survive down to negative 20 degrees Fahrenheit.

Ahead, we talked to garden experts to learn how to harvest thyme for immediate culinary uses and how to dry and store it for future enjoyment.

• Sam Olvera, nursery manager and co-owner of Radical Roots Nursery in Winterport, ME
• Garrett Sorber, co-owner of Radical Roots Nursery in Winterport, ME

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Tools You’ll Need

• Basket
• Pruning shears or herb shears
• Alcohol wipes, warm water and soap, or a spray bottle with alcohol for disinfecting

To disinfect your shears properly, simply swipe the cutting edge with an alcohol wipe or wash with warm water and soap. You can also fill a small spray bottle with alcohol and fine mist the shears.

If you decide to “pinch off” a few thyme springs with your fingers, be sure to wash your hands with warm water and soap before taking the manual harvest. 

Be sure to properly disinfect your shears when taking cuttings to help prevent the spread of disease pathogens (like fungus) from one plant to another.

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How to Harvest Thyme 

Since thyme is a woody-stemmed perennial, it’s not quite a shrub or a tree, but it does develop some twigs and a crown. However, proper harvest techniques can keep the herbaceous plant from becoming too woody. Harvesting thyme regularly not only keeps the plant from becoming too woody, but encourages new growth, allowing the plant to grow lush and full while preserving its unique flavor profile.

Before You Start

Assess the overall health of the plant. “You will be looking for signs of stress such as wilted leaves, chlorosis (yellowing of the leaves), and insect damage. If, for whatever reason, your plant is in poor health, it’s best to address those needs before harvesting,” says Sam Olvera, nursery manager and co-owner of Radical Roots Nursery. If your plant is in good health, it’s time to harvest.

Instructions

Single Dish Harvests:

1. Clean your cutting shears properly before making cuts.
2. Cut the new growth just above the bud, working your way around the plant until the demand is satisfied, says Olvera. Or, if your stems are pliable and green, you can harvest down to the base of the plant. 
3. For woodier parts of the plant, simply take the cutting above the nodes (the place where the leaf meets the stem). “You can also take the older, woodier parts of the plant if you wish,” says Olvera.

Large Thyme Harvest:

1. Using clean, sharp shears, clip away the top one-third to one-half of the plant, cutting directly above the leaf node.
2. Start with the biggest and most mature stems and work your way around the plant, harvesting as you go.

“Always leave at least half to two-thirds of the plant; taking too much may kill the plant,” says Olvera.

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When to Harvest Thyme for Continued Growth

When it comes to harvesting quality, flavor-packed thyme, proper timing is essential. “As long as your plant is well established, more than a few inches across, and not recently transplanted, you can harvest at pretty much any time during the growing season,” says Garrett Sorber, co-owner of Radical Roots Nursery.

For culinary use, such as a single dish, thyme can be harvested anytime during the growing season (spring and summer). Larger cuts for future use, such as drying, should be harvested only two to three times per year, ideally in the spring, early summer, and right before the plant flowers. “The flavor of thyme will likely be best before it starts flowering, although the small flowers are edible and delicious says,” says Sorber.

With larger harvests, remember not to take more than half of the plant at a time, or the plant might become stressed or even die. 

How to Store Fresh Thyme

Fresh thyme sprigs can be easily stored in the refrigerator in a zip-lock bag or air-tight container for up to two weeks. “Depending on your fridge conditions, fresh thyme will only stay good for about a week before it starts to get moldy,” says Sorber. “Generally, it’s better to either use it fresh or preserve it for long-term storage by drying it or adding it to honey.”

To store freshly harvested thyme in a container or a zip-lock bag, simply line the container or zip-lock bag with damp paper towels. Place your thyme sprigs (or leaves) on top of the damp towel, covering the thyme completely with another damp towel. Make sure the container and/or zip-lock bag is properly sealed.

You can also place the base of your cut stems in a cup of water, place a plastic bag over the top of the herb, and store it in the refrigerator. 

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How to Dry Thyme

Hanging thyme to dry is a timeless and simple method of drying herbs for future use. If you’re harvesting in larger quantities at a time, Olvera says this is a good method of choice, and it only requires a couple of items that you likely have around your house.

Tools You’ll Need

• Rubber band or twist tie
• String
• Sealed container

Instructions

1. After you harvest, bundle up the thyme stems and use a rubber band or twist-tie to hold them all together toward one end. 
2. Then, use a string to hang up your bundle until it’s fully dry. 
3. It’s important that the drying location is out of direct sun and gets good airflow. (A covered patio usually works well, or you can hang them indoors if there’s rainy weather.)
4. After the thyme is completely dry, store it in a sealed container (a mason jar with a lid works well), and it will last up to two years.
5. To ensure the leave retain their flavor profile, crush or grind thyme directly before consuming.