Like all herbs, fresh thyme is more open and flavorful while dried thyme is long-keeping and more concentrated, despite requiring some warm coaxing to urge its character to blossom. 

Fresh thyme is sold in sprigs, which is a stem that is snipped from the main stalk of the plant. Kept dry and chilled, it can stay reliably fresh for about a week before it dries out or gets moldy. The good news, however, is that it’s freezer-friendly, either stripped or on the stem. 

If you prefer the convenience of dry thyme, you can find it in any spice aisle. It retains its flavor better than many other herbs, as a matter of fact, so you can rest assured that your recipe won’t suffer from using this easy solution. The exchange ratio couldn’t be simpler, either. It’s 1:1 by the teaspoon or tablespoon.