Wash sprigs gently and pat dry. Can be frozen whole on the stem.
Whole sprig method: Place dry thyme sprigs in a freezer bag, press out air, and seal. When cooking, pull out a sprig and add it to the pot — the leaves will release from the stem during simmering, just as they do with fresh thyme.
Stripped leaves: Strip tiny thyme leaves from stems (run your fingers down the stem in the opposite direction of growth). Flash freeze loose leaves on a sheet pan, then transfer to a small container. Sprinkle directly into dishes.
Oil cubes: Strip leaves, chop, and freeze in olive oil in ice cube trays.
6 to 12 months (whole sprigs). 3 to 6 months (stripped leaves or oil cubes).
Use from frozen. Add whole frozen sprigs to soups, stews, braises, and roasts.