Thyme is an ancient herb that has been used for culinary and medicinal purposes over the centuries. Leaves and stems should be turgid and gray-green, occasionally with incidental delicate white to blush flowers. Stems should be cut cleanly and crisply and placed immediately into water. Any leaves that will be submerged should be removed. Thyme is a delicate herb and sustainability is greatly improved if the water is changed and the flowers re-cut every other day. The foliage should be hydrated in a low sugar holding solution and preferably processed in the cooler.