Such a tiny harvest after standing on my head cutting for twenty minutes! Thyme leaves are small to begin with, and even smaller after they've dried. Then the leaves must be stripped from the stems before storage.
Spread out on a tea towel, the harvest seems even more sparse.
Sometimes I wonder why I'm willing to spend so much effort, but the taste and smell of freshly-harvested thyme convince me that I'm not completely nuts.
How do the commercial growers do it?
