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• Method 1 of 2: Prune for healthy growth
• Method 2 of 2: Harvesting thyme for cooking

When growing thyme, prune it regularly over the years to promote good shape of the herb and encourage continued growth. Thyme overgrown due to lack of pruning becomes very woody and does not produce many new stems and leaves. When the time comes, plant a new shrub and stick to pruning habits. For regular maintenance, prune the herb in the spring, if desired during the growing season, and in the fall before the first frost.

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Method 1 of 2: Prune for healthy growth

1. Prune the thyme in early spring as soon as you see new growth emerging. Once you see the new growth, use small garden shears to trim about 1/2 of the oldest and woodiest parts of the plant. Do not prune the new growth.
   • Pruning more than 1/2 of the plant will make the plant too bare and can slow growth and harvest, so be careful not to prune too much.
2. Cut fresh thyme stalks for cooking as needed throughout the season. Use small garden shears to cut twigs for use in recipes. When cutting, select those branches of which at least 15 cm in length remain.
   • This regular harvest is all the pruning needed throughout the season. Pruning the thyme regularly promotes more fresh growth and gives the thyme a rounder shape.
3. Remove the flowers to keep them beautiful and to encourage new growth. After the flowers have finished blooming and faded, remove the dead flowers from the stem with scissors or your fingers. Cut or pinch the stem just below the flower head, but above the first set of healthy leaves.
   • By removing the faded flowers, the plant can focus its energy on the production of new healthy stems and growth, while keeping the plant looking vibrant and fresh.
4. Before the first frost, prune the top third of the stems in preparation for winter. Do this pruning about one month before the first frost is expected to give the plant time to heal and slow growth for the winter. Use small garden shears to remove only the soft green stems from the plant. Do not cut past the woody parts of the herb - this is where the new growth will come.
   • Pruning back far will make the herb more resistant to winter weather and encourage new growth the following season.

Method 2 of 2: Harvesting thyme for cooking

1. Harvest the thyme just before the plant blooms to get the best flavor. Once the plant begins to flower, the herb begins to lose some of its flavor and potency. The thyme can still be used after flowering, but expect a milder taste.
2. Cut the thyme when it is 8 to 10 inches high. Using scissors, cut just below the growth node where a new bud or a few leaves are forming. Remove only the fresh green stems and leave the tough woody part of the stems. Also leave at least 15 cm of growth, so that the plant can continue to grow.
   • In the morning, cut the thyme after the dew has evaporated to get the highest concentration of oils.
3. Wash the thyme in cold water. Run the thyme under cold running tap water to rinse off dirt and bugs. Shake off the excess water and pat the sprigs dry with a clean paper towel.
   • Alternatively, you can hose down the plant yourself with a garden hose and let it dry for a few hours and then trim the stems.
4. Keep the fresh thyme in a plastic bag in the refrigerator for up to one week. Fresh thyme usually has the best and strongest flavor. Use the sprigs to flavor soup, stews, and meat, or use them as a garnish.
   • You can make thyme oil, vinegar, or butter with fresh thyme sprigs.
5. Dry the thyme to save it for later use. Dry the thyme in a food dryer, in the oven, or by hanging it in a warm, dry and dark place. Once the thyme has completely dried out, crumble the sprigs and store them in an airtight container or container. Store the dried thyme in a cool and dark place for up to four years.
   • To dry the thyme in a food dryer, arrange the sprigs in a single layer on the racks in the appliance and let them dry for up to two days.
   • Dry the thyme in the oven by placing the sprigs on a baking tray and baking with the oven door open at 80 ° C for one to two hours.
   • To hang the thyme to dry, bundle about four or six sprigs together with twine. Hang the bundles in a warm, dry place out of the sun for about a week.