Thyme is an aromatic, culinary herb which belongs to the mint family, and drying these leaves is very easy. No special equipment is required, and waiting time should be less than two weeks. Its tiny, fragrant leaves impart a mild, comforting flavor, and it can be found in a variety of spice blends from classic poultry seasoning to Middle Eastern za'atar seasoning to Jamaican jerk seasonings.
To dry, cut the thyme just when it has begun to flower, to ensure that you're harvesting the thyme when the leaves contain the most oil. Use a pair of sharp scissors to sever the largest, most healthy looking stems from the base of the plant. Pluck and discard any dead or diseased-looking leaves. Rinse off any dirt under cold tap water, and place the thyme stems on paper towels to dry off. Blot the stems with a paper towel while the towels underneath them are absorbing water. Any moisture left on the thyme can lead to mold growth.
When all of the excess water has been soaked up from the thyme stems, group five or six of them together loosely in a bundle by tying them together at the base of their stems. Hang this bundle upside down in a cool, dry place out of direct sunlight. Good places to hang thyme for drying purposes are closets, cupboards and pantries. The thyme leaves should become dry and brittle within one to weeks, with their color having becoming a slightly paler shade of green. Don't make the mistake of thinking that drying your thyme in the sun will speed up the dehydration process! Direct sunlight is more likely to burn and discolor the thyme, destroying the aromatic oil in the small, delicate leaves.
When the thyme leaves have fully dried, hold the stems over a sealable plastic bag or plastic container and remove the leaves from the stem by gently and slowly running your forefinger and thumb down the length of the stem while holding it upside down. Most of the leaves should pop off and fall into the bag. As you did during the drying process, place the thyme leaves in a cool, dry place out of direct sunlight.