Dried Thyme
Thyme is one of the most robust culinary herbs and is excellent for drying, as it retains its essential oils very well. Gentle dehydrating at low temperatures guarantees maximum aroma retention compared to oven-dried thyme. Suitable for soups, braised dishes, and as part of herb blends.
Instructions
Preparation
15 min.Wash thyme sprigs under cold water to remove dust and insects. Shake vigorously and spread on clean kitchen towels. Pat completely dry, as moisture extends drying time and can promote mold growth.
Drying in the Dehydrator
5–8 hrs.Spread thyme sprigs in a single layer on dehydrator trays. Set the dehydrator to 38–43 °C. Check every 2 hours. Thyme is fully dried when the leaves fall from the sprigs and feel dry and crisp.
Stripping Leaves
10 min.Hold cooled sprigs between thumb and index finger and strip the small leaves from the stem with a counter-movement. Sort out and discard woody stems, as they contain little to no aroma.
Bottling and Storing
5 min.Fill the dried thyme leaves into airtight spice jars. Label jars with date and contents. Stored in a cool, dark place, dried thyme stays aromatically fresh for up to 18 months.
Pro Tip
Thyme contains a particularly high amount of thymol, a natural antiseptic. For a more intense flavor, it is recommended to crush the dried leaves just before use to release the essential oils.
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