How to Harvest Thyme So It Grows Back Fuller and Stronger

Thyme is an easy-growing, evergreen Mediterranean shrub that is generally low maintenance, thriving in sun conditions. It’s drought tolerant and comes back every year, but it does have one quirk—you have to harvest thyme correctly if you want it to thrive rather than die.

Want to know how to get it exactly right? Here’s how to harvest thyme, when to do it, and exactly how much to take.

When to Harvest Thyme

The best time to harvest thyme is during the growing season, which runs from spring through early summer. You can also harvest before winter’s cooler temperatures begin to set in. Try to harvest in the morning, which is when thyme’s flavors are strongest.

Thyme needs to be harvested regularly to keep its woody growth from taking over but, if you chop off too much, you risk damaging or killing the plant. If left to its own devices, thyme can become woody or flower, which negatively impacts the flavor of the herb.

Harvesting thyme prevents woody growth, encourages more stems to fill in, and keeps the flavor of the thyme fresh and herbal.

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How to Harvest Thyme

The first step in any harvest is to grab a sharp, clean pair of pruning shears or scissors and focus on the top of the plant. Carefully cut off a sprig either at the soil or above a leaf node. Avoid the woody stems, which don’t have the same flavor as the younger leaves.

How Much Thyme Should You Harvest?

Harvesting thyme could mean a small cut or a big cut. You could trim off just a few stems, or you could cut off the entire top of the plant for a major harvest.

For a significant harvest, you can trim up to half the plant, starting with the leaves on top, which should prevent the plant from blooming. Leave enough of the plant so that it is able to recover and grow back. Take too much and you could damage or even kill the plant; not enough, and you’re not giving the plant an opportunity to fill out and grow to its full potential.

Don’t be shy in your cuts, but be sure to leave enough woody stems on the bottom for the plant to regrow. There should also be green leaves remaining after you’ve completed the harvest.

How to Store Thyme

If you’re tempted to use up all of your fragrant thyme right away, go for it—thyme is most flavorful immediately after harvesting. As it sits for longer, its flavorful oils begin to fade away.

Here are four ways to store thyme.

Store Thyme in a Damp Paper Towel in the Fridge

If you don’t plan on using it in the first few days, resist the urge to take the leaves off the stem. Storing thyme all in one piece helps maintain the flavor, especially if you put them inside a plastic bag, wrapped in a damp paper towel. This should keep for up to two weeks.

Dry Thyme

Drying is the longest-lasting option. Hang bunches upside down in a dark area for two weeks. Once it’s dried, store the full bunches in a resealable bag, and break the leaves off the stems when you’re ready to use it.

Put Thyme in a Glass of Water

You can also keep it in the fridge in small glass of water. While the thyme won’t continue to grow, it will stay perky for up to a few months. Remember to change the water out at least once a week.

Freeze Cubes of Thyme

Thyme can also be kept in the freezer for use in a pinch in a soup or sauce. Chop it up finely, then put it in an ice cube tray with a thin layer of water on top. Wait until the cubes freeze, then pop them out to throw in your next chicken soup.

Harvesting vs. Pruning Thyme: What’s the Difference?

While harvesting and pruning thyme both involve cutting back the plant, they are not the same; they have different goals and approaches, though both will prevent the plant from becoming too woody.

With harvesting, you’re cutting the plant at the ideal time in its growth to enhance the flavor of the stems you’re gathering. This is typically done in the spring or summer, before the plant blooms.

With pruning, you just want to trim the plant before winter to give it time to recover. You can prune thyme after it has bloomed—at this point, the flavor doesn’t typically matter. This is being done for the health of the plant and making sure that it comes back next year, ready to produce a new crop.