Thyme is best cultivated in a hot, sunny location with well drained soil.
Thyme is sold both fresh and dried. The fresh form is more flavourful, but storage life is rarely more than a week. Depending on how it is used in a dish, the whole sprig may be used, or the leaves removed and the stems discarded. Leaves may be removed from stems either by scraping with the back of a knife, or by pulling through the fingers or tines of a fork.
Thyme retains its flavour on drying better than other or many other herbs.