Thymus Capitatus is the thyme variety that populates the rocky coastlines of Greece. If you’ve ever savored the air on an island during springtime, you will remember the botanical scent of its blossoms. This species prospers only in specific areas of the Mediterranean and is hard to find even at the most well-informed spice shops.
Sourcing: When in blossom, Τhyme grows in a woody purple shrub. Our harvesters cut and sort the flower buds one by one, following an industrious process that allows us to preserve the aromas of the herb for longer. The most advanced tool to ever touch our thyme flowers is a pair of scissors.
How to use: Use a mortar and pestle or crumble with your fingers. You will need a couple of blossoms per portion. Strong, floral, herbaceous and tingling, this thyme is best friends with lemon, garlic and olive oil, a combination capable of taking plain roasted potatoes to another level. Ideal for brining chicken, marinating lamb and pickling vegetables. You can also crumble a couple of thyme blossoms in your herbal infusions: they get along well with peppermint and they have digestive, antiseptic and antioxidant properties.
Whole blossoms, 18g/0.63 Net Wt