Sometimes life gives you a massive bunch of thyme from the garden or the farmer’s market. You can’t use it all in one go, and that’s okay. Freeze the surplus—not as a sad, frostbitten mess, but as a future flavor bomb.
Strip the leaves off the stems, chop them if you like, and pack them into an ice cube tray. Cover with a little olive oil or water, then freeze. Once solid, pop the cubes into a zip-top bag and use them all year long.
Drop a cube into soups, stews, or sauces for an instant whisper of summer. It’s like having a secret time capsule in your freezer. Who says you can’t freeze time?
