Thyme is available year-round. Thyme herbs are more aromatic when eaten raw, but they are often less accessible and do not last as long. It will last a week or two in the refrigerator if purchased fresh. Dried thyme should be kept in a cold, dark spot and used within six months of purchase.
Here’s how: Wash the herbs (still on their branches) and put them in labeled plastic zipper-type freezer bags. Press out all the air, seal and freeze.
Tie several stems together into little bundles with a string and hang the upside-down in a room with low humidity. Will dry within a week or two. You’ll know when they’re dry when the leaves feel crunchy.