How old are your herbs and spices?

We have been picking herbs at the farm now for a few weeks. We pick thyme, sage, lemon balm, chives, basil, rosemary, and catnip. I love to cook with herbs so I have been hanging them up to dry at home.

 I finally had a few minutes the other day to store some of them so I started with the thyme.

I was going to put it in a new container until I used up my old thyme, but once I pulled out the old stuff, I quickly realized that it was well past its prime.

So the old stuff on the right got tossed, and now I can cook with the freshly dried kind on the left. Hmmm what to make with thyme... anyone have a good recipe?