The thyme harvest takes place all year round, but when it begins to flower it is at its most aromatic and concentrates its active ingredients. The ideal period to pick it in the Luberon is between April and May, .

The best way to store thyme is dried in bunches knotting the stems at the base and leaving them to dry upside down; or you can consider flavouring your vegetable oil or vinegar with thyme to add flavour to a salad. To infuse in oil, first blanch the thyme in boiling water, then pass it in ice water, then put them in a glass bottle and pour in the oil or vinegar and let it steep for about 3 weeks.

Wild thyme flowers taste like a milder version of the plant, so you should add the flowers to the dish at the very last moment to retain as much flavor as possible. Use thyme in chicken broth or marinades for meat or fish, lamb, veal. This aromatic herb also goes well with potatoes or cheese and works well in butter..

As an infusion, you can use fresh or dried thyme. For a herbal tea of ​​fresh thyme, you will need 10 g of fresh thyme or 8 tsp of dried thyme to let stand in 1 liter of boiling water for 10 minutes; then filter the infusion and add a dash of lemon juice and a spoon of honey if necessary. Thyme herbal tea is good for digestion, and is said to be beneficial to sleep.

Thyme can be paired with oregano, cloves or cinnamon to prevent the flu or other viral illnesses. Mixed with turmeric or ginger, is also found to be effective in boosting immunity and vitality.